Jul 13 2026
Restaurants›Paris Bistro›Homard Thermidor Recipe

Homard Thermidor Recipe

Inspired by Paris Bistro
Time1h
Serves4

Served on the shell, Cooked lobster meat with mushrooms, white bechamel sauce, fingerling potatoes and green beans.

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Ingredients

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Lobster and Sauce

Sides

Method

Lobster and Sauce

  1. 1

    Prepare the Lobster

    Bring a large pot of water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove and let cool.

  2. 2

    Extract the Meat

    Once cool, remove the lobster meat from the shells and chop it into bite-sized pieces. Reserve the shells for serving.

  3. 3

    Make the Bechamel Sauce

    In a saucepan, melt the butter over medium heat. Add the diced mushrooms and sauté until soft. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk and cream, cooking until the sauce thickens.

  4. 4

    Combine Ingredients

    Add the lobster meat, Gruyere cheese, Dijon mustard, salt, black pepper, and paprika to the bechamel sauce. Stir until combined and cheese is melted. Remove from heat and stir in chopped parsley.

Sides

  1. 5

    Cook the Potatoes

    Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.

  2. 6

    Blanch the Green Beans

    In another pot, boil water and add the green beans. Cook for about 3-4 minutes until bright green and tender-crisp. Drain and run under cold water to stop cooking.

  3. 7

    Toss with Olive Oil

    In a bowl, toss the cooked potatoes and green beans with olive oil and salt.

Assembly

  1. 8

    Fill the Shells

    Preheat your oven to 400°F (200°C). Fill the reserved lobster shells with the lobster-bechamel mixture.

  2. 9

    Bake

    Place the filled lobster shells on a baking sheet and bake for 10-15 minutes until the tops are golden and bubbly.

  3. 10

    Serve

    Serve the lobster thermidor immediately with the tossed fingerling potatoes and green beans on the side.

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