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• Lobster Thermidor Is My Most Elegant Seafood Dinner Yet
• What Is Lobster Thermidor?
• Ingredients & Substitutions
• How To Make Lobster Thermidor
• My Recipe Tips
• Lobster Thermidor Recipe card
• Serving Ideas
• Recipe Reviews

Lobster Thermidor Is My Most Elegant Seafood Dinner Yet

I’ve ordered lobster thermidor at restaurants before, but never thought about how doable it would be at home — until I spotted whole cooked lobster on sale. I usually make broiled lobster tails or even air fryer ones (yes, really!) when I want something fancy, but this version takes it to another level. Rich, creamy, and surprisingly fast, this lobster thermidor recipe feels like fine dining… without the price tag. Here’s what makes it worth making:

• Buttery wine cream sauce, done right – The creamy parmesan sauce is what makes lobster thermidor feel so fancy at restaurants. And I’ll show you how to easily get it perfectly rich and velvety at home.
• Perfectly juicy lobster – I was a little worried it might dry out since I used precooked lobster, but it turned out so tender. The sauce keeps the meat super juicy and full of flavor.
• Fancy without the fuss – This dish looks elegant, but comes together in under an hour with simple grocery store ingredients. Perfect for special occasions or if you just love seafood as much as I do!

Yes, this lobster thermidor tastes as incredible as it looks and sounds. Make it with me, and turn your next anniversary or holiday dinner into something truly special!

What Is Lobster Thermidor?

Lobster thermidor is a classic French dish where the lobster meat gets mixed with a creamy wine sauce, stuffed back into the shell, and broiled until golden. It sounds super fancy (and it is!), but it’s totally doable at home. Perfect when you want to impress.

“Lobster is one of my favorite types of seafood. When I saw your recipe, I was so eager to try it — and I did, and it didn’t disappoint! I made this for our Thanksgiving dinner, and my family said it tasted like a restaurant-quality lobster dish.”

-Ruth

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my lobster thermidor recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Cooked Lobsters – I usually grab cooked whole lobsters to save time, but you can definitely boil live ones yourself (about 8 to 12 minutes per pound). You can also use just the tails instead, but keep in mind you’ll need less sauce since there’s not as much meat.
• Aromatics (Shallot & Garlic) – I love using shallots for their subtle sweetness, but sweet onion makes a decent substitute.
• Fresh Herbs – I used fresh parsley and tarragon for the classic combo I’ve enjoyed in France. Other herbs, such as fresh thyme, work well, too.
• White Wine – I prefer dry white wine here for that restaurant-style flavor, and this is my favorite clean-ingredient brand. You can swap in veggie or chicken broth if you want to skip the alcohol.
• Heavy Cream – This makes the sauce creamy and velvety. You can use half-and-half instead, but the sauce will need extra parmesan to thicken and won’t taste as rich.
• Parmesan Cheese – Instead of making a roux with flour like the traditional version, I just thickened the sauce with grated parmesan. I also used shredded parm for the topping, but you could use the same kind for both.
• Butter & Dijon Mustard – Both add depth and richness to the sauce. If you only have yellow or grainy mustard, those will work, but I recommend starting with less because they’re more intense.
• Lemon Wedges – Totally optional, but I always serve lobster thermidor with lemon on the side. The acidity just brings everything together.
• Sea Salt & Black Pepper

How To Make Lobster Thermidor

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prepare the lobsters. Twist off the claws, crack them open, and pull out the meat. Cut off the front legs, then slice each lobster in half lengthwise using kitchen shears . Rinse out any of that soft green stuff (it’s called tomalley). Scoop out the rest of the meat and chop it into bite-sized chunks.

1. Saute the aromatics. Melt the butter in a large skillet over medium heat. Add the shallot and garlic, and cook for a few minutes until they’re soft and smell amazing.
2. Deglaze and simmer the sauce. Pour in the white wine and scrape up any bits from the bottom of the pan. Let it simmer for a couple minutes, then add the cream, salt, and pepper. Keep simmering until the liquid reduces by half.

1. Complete the filling. Stir in the grated parmesan until the lobster thermidor sauce is smooth and thick. Add the mustard, parsley, and tarragon. Next I mix in the chopped lobster, make sure it’s all coated, and take it off the heat.
2. Fill the lobster shells. Spoon the mixture into the lobster halves, filling them all the way to the top. Place them on a sheet pan and top with shredded parmesan.
3. Broil. Cook lobster thermidor under the broiler, until the cheese is melted and golden brown. I like to finish with a sprinkle of parsley and a squeeze of lemon.

My Recipe Tips

• When you add the wine, make sure to use a wooden spoon to get all those browned bits off the bottom. This is called deglazing the pan, and that’s where so much of the flavor in the sauce comes from.
• Some lobster thermidor recipes put the tomalley into the sauce, but here’s why I don’t: This part of the lobster functions as the crustacean’s liver, so it can hold toxins . You do you, but I’d rather skip it.
• After you coat the lobster in the sauce, turn off the heat. It’s already cooked, so leaving it on too long can make it rubbery. A quick stir to warm it through is all it needs.
• Watch the lobster thermidor closely while broiling. The cheese can go from golden to burnt fast, especially under high heat.
• Don’t have cooked lobster? You can make it from scratch using my boiled lobster , air fryer lobster , or grilled lobster recipes. Just keep in mind, if you’re only using tails, you probably won’t need quite as much sauce.

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 whole Cooked lobsters (3-4 pounds total) ▢
• 3 tbsp Unsalted butter ▢
• 1 medium Shallot (diced) ▢
• 2 cloves Garlic (minced) ▢
• 1 cup White wine ▢
• 1 cup Heavy cream ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 3/4 cups Parmesan cheese (divided into 3/4 cup grated and 1 cup shredded) ▢
• 1 tbsp Dijon mustard ▢
• 1/4 cup Fresh parsley (chopped; plus more for garnish) ▢
• 1 tbsp Fresh tarragon (chopped) ▢
• Lemon wedges (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to Broil on High (500-550 degrees F(260-288 degrees C).
2. To prepare the cooked lobsters, start by twisting off the claws. Crack open the claws and remove the claw meat. Discard the claw shells. Cut off the front legs. Using a sharp knife or kitchen shears , cut each lobster in half lengthwise. Rinse to remove any tomally (the soft, green substance found in the body cavity).
3. Remove the meat from the lobster. Chop up all of the lobster meat into small chunks.
4. Melt the butter in a large skillet over medium heat. Add in the shallot and garlic, and saute for about 5 minutes , until softened and fragrant.
5. Add the wine and scrape the bottom with a wooden spoon to deglaze the pan. Simmer for 2 minutes .
6. Add the heavy cream, salt, and pepper. Simmer for 5-6 minutes , until the liquid is reduced by half.
7. Stir in the grated parmesan, stirring until melted and thickened. Stir in the mustard, parsley, and tarragon.
8. Add the chopped lobster, stir well to coat, then remove from heat.
9. Divide the lobster mixture between the 4 lobster shells, filling each one to the top. Place on a sheet pan .
10. Top each lobster with 1/4 cup shredded parmesan cheese. Place the pan on the top rack of your oven and broil for 5 minutes , until the cheese is melted and golden brown.
11. Remove from the oven and garnish with more parsley. Serve with lemon wedges if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 lobster half

• Tips: Check out my recipe tips above to help you prep lobster with confidence, build flavor like a pro, and nail that golden cheesy finish.
• Storage: Store leftovers in an airtight container in the fridge for 2-3 days. You can also use the extra lobster meat in my lobster bisque or lobster salad . I don’t recommend freezing this dish, because the cream sauce separates — and honestly, I wouldn’t want to freeze such an expensive meal!
• Reheat: Warm it in the oven at 350 degrees F for about 15 minutes.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Lobster Thermidor

Serving Ideas

Lobster thermidor is perfect for special occasions. It’s also very rich, so I like to pair mine with a simple healthy side or salad to round out the meal:

• Classic Sides – If you want to lean into the French vibe, try my ratatouille or green beans almondine . Buttery sauteed mushrooms are also a favorite in my house.
• Salads – I often toss together a quick Caesar salad (without the chicken), but if you want something more traditional, my classic French carrot salad is a great choice.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Lobster Thermidor

My lobster thermidor recipe is rich, creamy, cheesy, and broiled to golden perfection. A restaurant-quality special occasion meal at home!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lobster-thermidor/

Ingredients

• 2 whole Cooked lobsters (3-4 pounds total)
• 3 tbsp Unsalted butter
• 1 medium Shallot (diced)
• 2 cloves Garlic (minced)
• 1 cup White wine
• 1 cup Heavy cream
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 3/4 cups Parmesan cheese (divided into 3/4 cup grated and 1 cup shredded)
• 1 tbsp Dijon mustard
• 1/4 cup Fresh parsley (chopped; plus more for garnish)
• 1 tbsp Fresh tarragon (chopped)
• Lemon wedges (optional, for serving)

Instructions

1. Preheat the oven to Broil on High (500-550 degrees F(260-288 degrees C).
2. To prepare the cooked lobsters, start by twisting off the claws. Crack open the claws and remove the claw meat. Discard the claw shells. Cut off the front legs. Using a sharp knife or kitchen shears , cut each lobster in half lengthwise. Rinse to remove any tomally (the soft, green substance found in the body cavity).
3. Remove the meat from the lobster. Chop up all of the lobster meat into small chunks.
4. Melt the butter in a large skillet over medium heat. Add in the shallot and garlic, and saute for about 5 minutes , until softened and fragrant.
5. Add the wine and scrape the bottom with a wooden spoon to deglaze the pan. Simmer for 2 minutes .
6. Add the heavy cream, salt, and pepper. Simmer for 5-6 minutes , until the liquid is reduced by half.
7. Stir in the grated parmesan, stirring until melted and thickened. Stir in the mustard, parsley, and tarragon.
8. Add the chopped lobster, stir well to coat, then remove from heat.
9. Divide the lobster mixture between the 4 lobster shells, filling each one to the top. Place on a sheet pan .
10. Top each lobster with 1/4 cup shredded parmesan cheese. Place the pan on the top rack of your oven and broil for 5 minutes , until the cheese is melted and golden brown.
11. Remove from the oven and garnish with more parsley. Serve with lemon wedges if desired.

Maya’s Recipe Notes

Serving size: 1 lobster half

• Tips: Check out my recipe tips above to help you prep lobster with confidence, build flavor like a pro, and nail that golden cheesy finish.
• Storage: Store leftovers in an airtight container in the fridge for 2-3 days. You can also use the extra lobster meat in my lobster bisque or lobster salad . I don’t recommend freezing this dish, because the cream sauce separates – and honestly, I wouldn’t want to freeze such an expensive meal!
• Reheat: Warm it in the oven at 350 degrees F for about 15 minutes.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)