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Lobster thermidor ; cream, white wine, mushrooms and gruyère cheese - virtual workshop version

A great classic of French cuisine. The lobster chest is filled with its meat, mushrooms and a little cream before being au gratin with Gruyère cheese.



You can make a less rich version of this recipe by replacing the cream with a béchamel sauce.


Recipe for 2 portions

Thermidor sauce

2 Tbsp
2 Unit(s)
2 Unit(s)
Court-bouillon cooked lobster
100 Gr
Button mushrooms
2 Tbsp
Dijon mustard
200 Ml
35% cooking cream
100 Ml
White wine
1 Tbsp
Chopped parsley


0.50 Cup(s)
Gruyere cheese

Preparation time: 60 min

Preheat your oven at 400 °F

  • Things to do before the workshop


    Make sure all your ingredients are ready.

    Wash the vegetables.

    You will need:

    1 cutting board, 1 chef kinfe, 1 paring knife

    1 baking sheet, baking paper

    1 bowl

    1 rolling pin

    1 wooden spoon

    1 rubber spatula

    1 cheese grater

    1 large pan

  • Preparation to do with the chef

    Finely slice the mushrooms.

    Chop the shallots.

    Grate the cheese.

    Chop the parsley.

    Cut the lobsters in 2 lengthwise, keeping the tail attached to the trunk. Remove the legs and claws, then remove the meat from everything.

    Cut the lobster meat into pieces.

  • Thermidor sauce

    Start by sautéing the lobster meat with a little butter in a very hot pan.

    Flambé quickly with the brandy, then remove the lobster meat from the pan.

    Add a little butter and cook the shallots with the mushrooms, stirring.

    Add the white wine and reduce it to half before adding the cream.

    When the sauce begins to have a nice consistency, finish it off with the mustard, salt and pepper.

    Off the heat, add the lobster meat and chopped parsley.

  • Lobster cooking

    Place the empty lobster carcasses on the baking sheet and fill them with the Thermidor sauce.

    Cover everything with grated cheese and place in the oven for 5 minutes.

    Finish cooking by grilling the cheese a little and serve immediately.


You can make a less rich version of this recipe by replacing the cream with a béchamel sauce.

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