Ingredients
- 4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted
- 4 tablespoons butter, divided
- 1 small white onion, finely chopped
- 2 tablespoons all-purpose flour
- Splash dry white wine or dry sherry
- 1/2 cup milk, eyeball it
- 1/3 cup grated white cheddar
- 1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
- 2 tablespoons Parmesan
- 2 tablespoons bread crumbs
- Handful parsley leaves mixed with 2 cups baby greens, for plate garnish
- Lemon wedges, for garnish
Directions
Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
Preheat your broiler to high.
Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.
Photo: Lobster Tails Thermidor Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 56 reviews
By wayne1of2
on February 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
very nice i used a french white wine and a irish white chedder caint wait to cook this for my lobster loveing mom
By emattila
riverside,ca
on May 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really tasty! Nice classic dish that you can't find anymore and easy to prepare. Thanks Rachel Ray. I made this for my wife and she really ate it up ( get it! . Really nice, I will be making this again.
By jsmeldrum
Houghton, MI
on December 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Added the Dijon too. Plus I used shallots with the onions to add some sweetness and also some cayenne for some heat. Thanks for the basics Rachael and all the other great recipes. This was a great New Year's dinner!
Read all 56 reviews