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Lobster Tails Thermidor Recipe

Lobster Tails Thermidor

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 31-40 of 56

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  • on January 24, 2006

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    I have made these for my husband for the past 2 Valentines Days. I will make them again this year. I love the unique twist of this recipe that truly seperates it from conventional lobster tail. This recipe is awesome!

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  • on January 24, 2006

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    I was a little nervous about cooking this recipe but it was very easy and tasty.

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  • on December 10, 2005

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    This recipe was good, but the nice thing about it was that it was really very quick and easy.

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  • on October 23, 2005

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    Have made this recepie several times. Extreemly good

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  • on May 12, 2005

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    Overall this was a good recipe and the sauce was very good, but I felt the sauce masked the taste of the lobster. Next time, I think I will try a sauce with a less complex flavor for lobsters.

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  • on March 19, 2005

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    I made this for my husband for Valentine's Day dinner and we could not get enough! It was so absolutely delicious and oh so easy! I will make it again and again!

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  • on February 16, 2005

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    I thought Lobster Thermidor was a complicated dish. But this was VERY easy and sooooooo delish!

    Its a must make!

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  • on February 16, 2005

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    Simple, fast and heavenly. Ditch the lobster shells. The sherry, old bay and white cheddar cheese give great depth of flavor-don't cheat on those. We steamed 2 8oz. tails, but kept the same amounts stated for the other ingredients (one can never have enough sauce. It was perfect paired with filet mignon, Rachael's heart-y salad and her roasted asparagus (omitted the tarragon leaves and tossed it with artichoke hearts and lemon juice when it came out of the oven. If you add champagne, candlelight, soft dinner music and a simple flower centerpiece, you might not need a dessert. We thank Rachael for another memorable Valentine's Day dinner/evening.

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  • on February 15, 2005

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    I tried this receipe with 2 lbs
    Large Sea Scallops--It was great!!

    I first marinated scallops in EVOO-(1/2C/Garlic Pdr.(2-tea/Onion Pdr.(1-tea/Old Bay Seasoning(2-tea for 2 hours. I then cooked scallops in a Heavy-large skillet pre-heated on HIGH for 2-3 minutes per side--then put into cassarole dish for broiling--as original receipe did for the cut up lobster. I served it spooned up on a plate with a BBQ grilled medium rare small top serloin steak & a baby greens and tangerine-segment salad with balsamic vinegar dressing---I'mmmm Goood!!

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  • on February 15, 2005

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    What a great taste! I made it this evening (Valentine's Day for my lovely wife and she just loved the flavors (as did I. I followed the written recipe, except I discarded the shells and simply made a casserole from the cut-up lobster tails. We will definitely do this again.

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