Indulge in the rich and creamy elegance of Lobster & Shrimp Thermidor, a dish that brings restaurant-quality flavors right to your home. This decadent seafood recipe features tender lobster and shrimp enveloped in a velvety Parmesan-infused sauce, enhanced with Dijon mustard and white wine for depth. Whether you’re hosting a special dinner or treating yourself to a gourmet meal, this dish is sure to impress.
Ingredients
Seafood
• 2 lobster tails, cooked and meat removed
• 12 large shrimp, peeled and deveined
For the Sauce
• 2 tbsp butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1/2 tsp paprika
• Salt & pepper to taste
• 1 tbsp fresh parsley, chopped
• 1/2 tsp lemon zest
• Lemon wedges for garnish
Instructions
Step 1: Sauté the Shrimp & Lobster
1. Heat 1 tablespoon of butter in a pan over medium heat.
2. Add the shrimp and cook for about 2 minutes per side, until pink and opaque. Remove and set aside.
3. Add the lobster meat to the same pan and sauté for 1 minute. Remove and set aside.
Step 2: Make the Sauce
1. In the same pan, melt the remaining 1 tablespoon of butter.
2. Sauté shallots and garlic until fragrant (about 1-2 minutes).
3. Pour in the white wine and let it reduce by half.
Step 3: Add the Cream & Cheese
1. Stir in the heavy cream, Dijon mustard, paprika, salt, and pepper.
2. Let the mixture simmer for 2-3 minutes, then stir in Parmesan cheese until smooth and creamy.
Step 4: Combine Seafood & Sauce
1. Return the shrimp and lobster to the pan, stirring to coat them in the rich sauce.
2. Sprinkle with fresh parsley and lemon zest for a burst of flavor.
Step 5: Serve & Enjoy
• Plate the seafood with extra sauce spooned over the top.
• Garnish with lemon wedges and serve immediately.
Tips & Variations
• Use Fresh Seafood – Fresh lobster and shrimp enhance the dish’s flavor and texture, but frozen seafood can also work if properly thawed.
• Add a Crispy Topping – Sprinkle breadcrumbs mixed with butter and broil for a minute for a crunchy finish.
• Substitutions – Swap Parmesan with Gruyère for a more traditional Thermidor taste.
• Make it Spicier – Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
• Serve Creatively – Spoon the mixture back into lobster shells for a classic presentation.
How to Store & Reheat
Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
Freezing: Not recommended, as the creamy sauce may separate when thawed.
Reheating: Gently warm on the stove over low heat, stirring frequently. Add a splash of cream if needed.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prepare the sauce in advance and refrigerate it for up to 24 hours. When ready to serve, reheat the sauce, then add freshly cooked seafood.
2. What’s the best wine to pair with this dish?
A Chardonnay or Sauvignon Blanc complements the creamy sauce and seafood beautifully.
3. Can I use other seafood?
Absolutely! Scallops or crab meat make great additions or substitutes.
4. How do I cook lobster tails for this recipe?
You can boil, steam, or bake them. For boiling, place them in salted boiling water for 4-5 minutes, then remove the meat.
With its creamy sauce, rich seafood, and elegant presentation, Lobster & Shrimp Thermidor is the perfect dish to elevate any meal. Enjoy this decadent delight with a glass of wine and a side of crusty bread or roasted vegetables!