Lobster Thermidor with Saffron Sauce

The Best Lobster Thermidor

If you’re a fan of lobster meat, you’re going to love this Lobster Thermidor recipe. The very definition is Lobster meat, cooked in a cream sauce, returned to it’s shell, sprinkled with cheese and baked to perfection. Well, in not so many words, my recipe is very similar, only better. My Saffron sauce is what I use in this recipe and it’s to die for. It’s a cream sauce with the cheese already cooked into it, much like an Alfredo, with the addition of Bread Crumbs over the top for a light crisp.

How to Prepare Lobster Tails

Removing the membrane, on the underside of the lobster tail, with the fins, is the best way, in my opinion, to stuff the tails with meat. Once the meat is removed, you can rinse and clean the shells and devein the tails. Instead of chopping the meat into pieces, afterwards, I prefer to cut them in half, first. This makes it easier to add a nice sear on the tail meat. I little color and texture go a long way, flavoring this dish. I also like to marinate the meat before searing.

If you’re looking for a recipe to stuff an entire lobster, check out my Stuffed Lobster recipe. It’s preparing with a creamy sauce including shrimp, scallops and crab meat stuffed into the cavity along with the addition of Lobster Claw and Tail meat.

Making the Saffron Sauce

I came up with this Saffron Sauce a while back for my Sea Scallops and when I first tasted it I knew, this sauce was liquid gold. It can pair with just about any oceanic recipe including mollusks, crustaceans and fish or squid, it’s that good. So, pairing it with this Lobster to make it Thermidor was a no brainer and the results are fabulous.

After I sear the marinated Lobster tail meat, I remove it from the pan and chop it into smaller bite size pieces. Then I make the sauce in the same pan. Once all of the ingredients are added, I add the tail meat back to the pan so it can finish cooking in the Saffron Sauce. Once the meat is cooked all the way through, I remove it from the pan, once again, and I continue to cook the sauce until it reduces and thickens like a gravy. Then remove it from the heat.

More Related Recipes

Classic Baked Lobster Tail with Claws, Tempura Lobster Tails, Stuffed Lobster, Grilled Lobster, Lobster Roll, How to Kill Lobsters, Raviolis in Lobster Sauce, Poor Man’s Lobster, Lobster Bisque, Fried Jonah Dungeness Crab, How to Cook & Eat King Crab Legs, Cheddar Bay Crab Cakes

Lobster Thermidor Ingredients:

• 3 to 4 12 oz Lobster Tails or 10 5 oz tails — Fresh, tender lobster for the star of the dish.
• 1 cup Chicken Broth — Steams the Lobster tails and adds to the Saffron Sauce.

Marinade

• 4 tbsp Butter, melted — Rich and creamy base for the marinade.
• 1/2 tsp Blackened Seasoning — Adds a smoky, spicy kick.
• 1/2 tsp Dried Parsley — For a fresh, herbal note.
• 1 Garlic Clove, chopped — A burst of savory flavor.
• Pinch of Kosher Salt & Pepper — Essential seasoning to enhance flavors.

Saffron Sauce

• 1 Garlic Clove, chopped — Deepens the sauce’s aromatic base.
• 4 tbsp Butter — Adds richness and silkiness to the sauce.
• 1/4 cup Sweet Vermouth — Brings a touch of sweetness to balance flavors.
• 1/4 cup Lobster Broth — Infuses more lobster flavor into the sauce.
• 1/4 cup Heavy Cream — For creamy texture and richness.
• 1/4 cup Parmesan — Adds depth and a sharp, salty finish.
• 1 tsp Dried Chives — A hint of onion-like flavor to brighten the sauce.
• Pinch of Saffron — A luxury spice that adds color and a subtle floral taste.
• Salt & Pepper to taste — To perfect the seasoning.

Topping

• 1/2 cup Seasoned Panko — Adds a crispy, golden topping for texture.

Instructions: Prep & Marinade

1. Preheat the oven to a High Broil.
2. If using 12 oz lobster tails, cut through the bottom sides of the lobster shells with shears. Remove the lobster meat, any vein or shell fragments, and set the lobster aside. Steam the shells in a small pot with 1 cup chicken broth for 5 minutes, then remove from heat.
3. In a bowl, add 4 tbsp melted butter and mix in 1/2 tsp blackened seasoning, 1/2 tsp dried parsley, 1 chopped garlic clove, and a pinch of kosher salt and pepper. Mix the marinade, then add lobster meat to it, making sure it’s evenly coated. Let it sit for 10-15 minutes to soak up the flavors.

Cook the Lobster Tail Meat & Make the Saffron Sauce

1. Over medium-high heat, sear the lobster tail meat on both sides, approximately 1 minute per side. Then remove from the heat and slice the meat into bite-sized pieces (1/2 to 1 inch). Add the pieces back to the pan and cook through for 1 more minute.
2. Over the top of the lobster meat, in the pan, add 1/4 cup whipping cream, 1/4 cup lobster broth, 1/4 cup sweet vermouth, and 1/4 cup Parmesan. Stir to combine and bring to a simmer. Reduce the heat and add 4 tbsp butter, 1 tsp dried chives, and a pinch of saffron. Stir continuously until the sauce thickens slightly, then season with salt and pepper to taste.
3. Remove the lobster meat to prevent overcooking and continue to reduce and thicken the saffron sauce for another minute or so. Then remove from the heat.

Stuff Lobster Shells & Broil

1. Place the steamed lobster tail shells on a baking sheet or oven-safe dish. Evenly fill each one with the cooked lobster meat. Sprinkle panko over the top and pour the remaining saffron sauce over everything.
2. Broil the lobster tails in the preheated oven for 2-3 minutes, 6 inches below the top broil burner, or until the panko turns brown and crispy.
3. Once the lobster tails are cooked, remove them from the oven. Drizzle the remaining saffron sauce over the lobster tails and garnish with fresh herbs or extra Parmesan if desired.
4. Serve hot and enjoy this luxurious Lobster Thermidor with Saffron Sauce!

Follow the instructions in the video tutorial and I’ll show you exactly how to make this Lobster Thermidor with Saffron Sauce.

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