Lobster Thermidor

  • 32 Portions
  • 139 calories



Water6 cup
Lobster, raw, meat, chopped3 lb
Butter, salted, divided0.25 cup
Whipping cream 30%8 cup
Button mushroom, white, sliced12 cup
Shallot, or onions, minced4 oz
Parmesan cheese, grated6 oz
Water, cold2 cup
Butter, unsalted8 oz
White wine6 oz
Cayenne pepper0.13 tsp
Minor's Lobster Base (No Added MSG)* Gluten Free 6 x 1 pound4 oz
Minor's Dry Roux (Sauce/Soup Thickener) 4 x 2.5 pounds6 oz



  1. In a large pot, melt 4 oz of salted butter over medium-high heat. Add 6 cups water, heavy cream and Minor's Lobster Base. Mix well with wire whisk. Heat to a simmer.
  2. In a small bowl using a wire whisk, blend 2 cups cold water and Minor's Dry Roux into a smooth slurry. Gradually pour slurry into simmering broth, stirring constantly until sauce thickens slightly. Remove from heat. Keep warm.
  3. In a skillet over medium heat, melt 8 oz unsalted butter. Add mushrooms and shallots, sauté until tender. Add lobster meat, wine and cayenne pepper. Sauté 2-3 minutes.
  4. Add mushroom mixture to warm cream sauce; mix well.
  5. Pour about 1 cup of mixture into buttered individual ramekins or lobster shells. Sprinkle each with 1/2 oz Parmesan cheese. Bake in 400°F convection oven for 10-15 minutes or until browned.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy139 kcal
Protein10 g
Fats, total8 g
Carbohydrate, total6 g
Sugars, total1 g
Fats, saturated5 g
Fiber, total dietary0 g
Sodium672 mg
Calcium103 mg
Cholesterol75 mg
Iron0 mg
Vitamin C0 mg
Vitamin D6 IU