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Lobster Thermidor

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Elevate your recipe repertoire with this elegant, French-inspired Lobster Thermidor.

When making this dish, the best place to start is Heinen’s Seafood Department. They have the freshest selection of seafood in the Midwest, and their lobster is no exception.

Fresh Raw Lobster

Once you’re ready to cook, you’ll poach the lobster meat, coat it in a creamy mushroom sauce and stuff it back into its original shell before topping it with cheese and bread crumbs and tossing it under the broil to develop an irresistibly crunchy exterior.

Lobster Thermidor

Rich and indulgent from the sauce with a subtle sweetness from the fresh lobster meat, this dish is surprisingly easy to make, yet tastes worthy of a Michelin Star.

Lobster Thermidor

Lobster Thermidor


  • 2 1/2 cups white wine, divided
  • 1 lemon
  • 1 stick + 4 Tbsp. Heinen’s unsalted butter, divided
  • 6 4-6 oz. lobster tails
  • 1 cup button mushrooms, sliced
  • 1 cup cremini mushrooms, sliced
  • 2 garlic cloves, finely minced
  • 1 shallot, peeled and small diced
  • 2 cups Heinen’s heavy whipping cream
  • 1 Tbsp. Heinen’s Dijon mustard
  • 1/2 cup shredded asiago cheese
  • 1/2 cup Heinen’s breadcrumbs
  • Fresh chopped parsley, for garnish
  • Salt and fresh cracked pepper, to taste


  1. Fill a medium-size pot halfway with water, 2 cups of white wine, the juice of one lemon, 1 whole lemon (toss it into the pot after it is juiced), 1 stick of butter, salt and pepper. Bring it to a simmer over medium-low heat.
  2. Add the lobster tails and cook for 5-7 minutes, or until cooked and tender.
  3. Remove the lobster from the liquid and let rest for 3-4 minutes.
  4. After resting, remove the entire bottom of the lobster with kitchen shears to expose the meat. Pull out the lobster meat, roughly chop it and set it aside. Set the lobster tail shells aside on a sheet pan.
  5. In a large sauté pan over high heat, add 2 Tbsp. of butter followed by the mushrooms. Caramelize for 8-10 minutes. Once they are golden brown, scoot them to one side of the pan and place the remaining 2 Tbsp. of butter, minced garlic and onions on the other side of the pan. Sauté until lightly brown.
  6. Once browned, mix them together with the mushrooms and deglaze the pan with ½ cup of white wine. Once the wine has been absorbed, add the cream and cook over medium heat until it becomes thick like alfredo sauce.
  7. Stir in the mustard, cheese and chopped lobster meat until combined. Divide the mixture and stuff it into each lobster tail shell. Top with the breadcrumbs.
  8. Place the lobster tails under the broiler on low heat. Brown the cheese and breadcrumbs, about 3-5 minutes.
  9. Once browned, remove the broiler, garnish with parsley and serve with lemon wedges.

Lobster Thermidor

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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