Lobster Thermidor

The first time I had lobster I was in Palm Springs on a college spring break. Yea, yea … I know … most college spring breaks consist of cold pizza, beer, nachos and maybe some late-night cheese fries. What can I say, I did things a little different than most. Anyway, we were out to dinner and I remember being asked if I liked lobster. To which I said something like, “Don’t know. I’ve never had it.” I’m sure I’d been places that had it, but being a creature mermaid of habit, I usually ordered crab or some other seafood. I remember my friend telling me it tasted like crab, so I ordered it. And while it might be similar, it is most certainly not “like” crab. It’s richer. Thicker. Not as sweet. And has, I think, a rougher texture. But it’s delicious, none the same.

Nowadays, I order lobster every now and then but I’m still more of a crab fan … and I’ve cooked whole lobster at home. Cooked both warm-water and cold-water tails too. And I like all of it. My favorite is Maine lobster and given the chance will always opt for this New England gem over any other variety. I prefer it steamed and served with a little drawn butter and lemon. That’s it. Simple. But for years I’ve been curious about lobster thermidor. It looks amazing. So I started Googling recipes eventually combining what I wanted and made it at home. And you know what, I’m not impressed. In all honesty, I think it’s terrible and dumb I mean why waste a perfectly amazing lobster that can, and should, stand on its own??

Traditionally, lobster thermidor is made from chunks of the meat cooked in a creamy white-wine sauce with mushrooms. The almost custard-like concoction is scooped into the empty shells and baked in the oven. Some recipes add a little cheese to top it off, some don’t. So here’s the deal … as much as I love cheese and just about anything made with real cream, I don’t think it enhances the lobster flavor. I think it masks it. So again, why waste a perfectly amazing lobster that can, and should, stand on its own?? 

Thoughts? Have you ever made it at home or ordered it?

Coming up NEXT on the blog … sole Florentine and another restaurant addition to Indy Eats Seafood. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

2 thoughts on “Lobster Thermidor

    1. Makes sense. I’m always cautious of the seafood sold in grocery stores that have been marinated in heavy sauces. Makes me wonder if it’s older fish?? I know a lot of people like dishes like lobster themidor, I just really like fresh seafood as simple as possible. Thanks for commenting!

      Liked by 1 person

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