Julia Child Lobster Thermidor Recipe

Julia Child Lobster Thermidor is the ultimate French lobster experience. Succulent lobster meat sautéed in butter until rosy, folded into a rich sauce of mushrooms, mustard, cognac, and cream, piled back into the shell and broiled until golden.

From Mastering the Art of French Cooking (pages 221-223), this dish is why restaurant Thermidor costs a fortune.Julia writes: “So many steps are involved in the preparation of a really splendid lobster Thermidor, no wonder it costs a fortune in any restaurant! But it is not a particularly difficult dish to execute, and everything may be prepared in advance and heated up just before serving.”

I made this for a New Year’s dinner once. My guests didn’t speak for the first few bites. Then someone said, “This is why restaurants exist.” It’s that kind of dish.

What makes Julia’s version special? The lobster meat is sautéed in butter until it turns rosy red before saucing. Most versions skip this step. Julia doesn’t.

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Why You’ll Love This Recipe

• Make-ahead friendly: Prepare entirely in advance, broil before serving.
• Impressive presentation: Served in the shell, bubbling and golden.
• Julia’s secret technique: Sautéing the meat in butter until rosy.
• Rich but balanced: Mustard and cognac cut through the cream.
• Special occasion worthy: Anniversary, New Year’s, proposal dinner.

Julia Child Lobster Thermidor Ingredients

From Mastering the Art of French Cooking, Vol. 1, pages 221-223. Serves 6.

For Steaming the Lobsters:

• 3 live lobsters, 2 lbs each
• 3 cups dry white wine (or 2 cups dry vermouth)
• 2 cups water
• 1 large onion, 1 carrot, 1 celery stalk, all sliced
• 6 parsley sprigs
• 1 bay leaf
• ¼ tsp thyme
• 6 peppercorns
• 1 Tb tarragon (fresh or dried)

For the Mushrooms:

• ½ lb fresh mushrooms, sliced
• 1 Tb butter
• 1 tsp lemon juice
• ¼ tsp salt

For the Sauce:

• 5 Tb butter
• 6 Tb flour
• 1 Tb dry mustard
• 2 egg yolks
• ½ cup whipping cream (plus 4-6 Tb more)
• Pinch of cayenne

For Sautéing the Lobster:

• 4 Tb butter
• ⅓ cup cognac

For the Gratin:

• ½ cup grated Parmesan or Swiss cheese
• 2 Tb butter, cut into bits

How To Make Julia Child Lobster Thermidor

Step 1: Steam the Lobsters

1. Make the court bouillon: Simmer wine, water, vegetables, herbs, and seasonings in a large covered kettle for 15 minutes.
2. Cook the lobsters: Bring to a rolling boil. Add live lobsters, cover, boil 20 minutes until bright red and head-feelers pull out easily.
3. Remove and reserve liquid.

Step 2: Cook the Mushrooms

4. Stew mushrooms: In a covered saucepan with butter, lemon juice, and salt for 10 minutes. Reserve cooking juices.

Step 3: Make the Sauce

5. Reduce the cooking liquid: Pour mushroom juices into lobster liquid. Boil down to about 2¼ cups. Strain.
6. Make the roux: Cook butter and flour together 2 minutes without browning.
7. Build the velouté: Off heat, beat in the strained liquid. Boil 1 minute, stirring. Set aside.
8. Split the lobsters: Cut lengthwise, keeping shells intact. Discard sand sacks and intestinal tubes. Reserve coral and green matter.
9. Enrich the sauce: Sieve the coral and green matter into a bowl. Blend in mustard, egg yolks, ½ cup cream, and cayenne. Beat in the sauce by driblets. Return to pan, boil 2 minutes. Thin with cream until it coats a spoon heavily.

Step 4: Sauté the Lobster Meat

10. Remove meat: Cut tail and claw meat into ⅜-inch cubes.
11. Sauté in butter: Cook over moderate heat about 5 minutes until meat turns rosy red. This is Julia’s secret step.
12. Add cognac: Pour in, boil 1-2 minutes until reduced by half.

Step 5: Assemble and Broil

13. Combine: Fold mushrooms and two-thirds of sauce into the lobster.
14. Fill the shells: Arrange shell halves in a roasting pan. Heap lobster mixture into shells. Top with remaining sauce.
15. Add gratin topping: Sprinkle with cheese, dot with butter.
16. Broil: In upper third of 425°F oven, 10-15 minutes until bubbling and browned.
17. Serve immediately.

Recipe Tips

• Buy 2-pound lobsters: Julia says the shells must be large enough to hold all the filling.
• The rosy meat is the secret: Julia emphasizes sautéing the meat until it “turns a rosy red.” This step is what makes this version special.
• Use the coral and green matter: They add richness and color to the sauce. Don’t skip.
• Cognac adds depth: It’s flamed and reduced, not raw-tasting.
• Sauce thickness: Should coat a spoon heavily. Thin with cream as needed.

Make-Ahead Strategy

Julia specifically notes: “Everything may be prepared in advance and refrigerated.”

Prepare through Step 15 (filled shells, topped with cheese and butter). Cover and refrigerate up to 24 hours. Broil just before serving, adding 5 minutes to compensate for cold filling.

Wine Pairing

Julia suggests a fine white Burgundy or excellent white Graves. Other good choices:

• Chablis Grand Cru
• Puligny-Montrachet
• Meursault
• Vintage Champagne

How To Store

• Refrigerator: Assembled but unbroiled, covered, up to 24 hours.
• After broiling: Serve immediately. Does not reheat well.
• Freezer: Not recommended.

Nutrition Facts

Per serving (1 lobster half):

• Calories: 580 kcal
• Protein: 32g
• Total Fat: 42g
• Saturated Fat: 24g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 3g
• Sodium: 890mg
• Cholesterol: 320mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, pages 221-223

– Claire