Lobster Tails Thermidor

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yummy! Thanks Rachel :-

Like a previous reviewer, we added Dijon to make it a real Thermidor. We used green onion instead of white, and made it gluten free. We made the full sauce recipe for just two lobster tails and the amount of sauce was just right. The sherry added a lovely flavor, I'm so glad we included it.

As someone who has been a fan of Lobster Thermidor for many years, I give this make-at-home recipe two thumbs up!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't recommend this recipe. The cheese sauce is not good and doesn't compliment the lobster. It's like putting lobster meat in the Kraft Mac-n-cheese packet sauce. Melt some good butter instead.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this recipe sounded easy and tasty. The 7-8 min to boil the lobster and then putting it back in the oven were way too much. Lobster was tough. Even if that was adjusted the sauce was heavy, blah, and masked the great taste of the lobster. I even used very expensive parmesean and organic chedder. We ate it of course (it's a 28.00 package of lobster tails! But boy was that a disappointing birthday dinner for my boyfriend who is an avid cook and foodie.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used a combination of lobster thermidore recipes but probably based my output on this recipe. Technically speaking, a lobster thermidore is not a lobster thermidore unless there is Dijon mustard. This is stuffed lobster tails rather than thermidore due to the lack of Dijon.

Prepare to take some time. I set aside five hours, but I did a bunch more than this (thermidore two ways, pan seared scallops, rissoto, salad but alone it is time consuming. My diners loved the meal and even bragged out it. I sent left overs to someones work place and received even more compliments. I did add Dijon, tarragon, bouquest garni and shrimp. I substituted shallots for onion. I lightly sauteed the shrimp, not cooking all the way. I then diced and added to the lobster mixture. I did not add the claws, but sauteed in garlic/olive oil/butter seperately. I then used the rissotto to resemble the lobster body, using caviar for the eyes and asparagus for the antenna. I then created a seperate sauce and did the "dreaded spoon swush", then lightly dotting the swush with a little more caviar. The tale was placed back down and the sauteed claws laid out on the plate, resembling a lobster.

I will make this again, no doubt, but enhancing this recipe with my own creations. This is a solid base for stuffed lobster tails. And would qualify for thermidore is Dijon is added.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

had to put my own twist on it but was good

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last night for the first time w/a few modifications and it came out very well. I sauteed crimini mushrooms and minced garlic with the onion, used about thrice the Old Bay than the recipe called for (love that stuff, and added fresh parsley to the sauce. I also used heavy cream instead of milk (just a personal preference, and omitted the Parmesan b/c I used aged white cheddar and it was very strong on its own. I also omitted the lobster shells and used panko bread crumbs (at the recommendation of another reviewer. Even by itself it was delicious but next time I will put it over pasta or rice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first time making lobster thermidor, and i've got to tell you i made it for valentine day and my boyfriend couldn't get enough. It was a very seductive meal and i would recommend it to anyone. Thank you racheal!