Lobster Thermostat

"Or did I mean "thermometer"? Oh well, I knew it was therm-something! The heck with it - call it whatever you like, it's helluva good."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:




  • Preheat oven to 400°F.
  • Thaw the lobster tails, remove the meat from the shells and cut into 1-inch medallions.
  • Steam the lobster until almost done.
  • Then mix with cheese and chives and place in a 16-ounce casserole dish.
  • Heat the chicken stock and cream in a small pot over medium heat.
  • Make a roux with melted butter and flour.
  • Add to the chicken stock and cream while stirring constantly.
  • Cook until the sauce is thick and creamy, add wine and white pepper.
  • Pour the sauce over the lobster and then bake at 400°F for 10-12 minutes or until the lobster if fully cooked and cheese is melted.

Questions & Replies

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  1. ancientfossil
    I came across this wonderful recipe, I added asparagus tips and next time I will use three lobsters. Thanks for this gem.
  2. hodgemo2
    There's not really much to say that others haven't already said! This was very tasty, and hubby is already planning for the next time I make it! My only (small) issues is that the sauce never got as thick as I like and the wine was a little bit too overpowering for me. As far as the wine goes, hubby didn't mind it at all, so maybe I just had a heavy hand, or should use a different white wine. For the sauce, I just don't think I cooked it long enough. But I will definitely cook this again!
  3. FrenchBunny
    This is definitely getting 5 stars. It was absolutely delicious. I was lucky lobster tails were actually on sale this week...yippee..So I made this dish for my DD and myself. I made this dish for the two of us for under half of what this would of cost in the restaurant for just one person. We both just loved it tremendously. Her first time trying lobster anything and she surprised me by eating all of it. I had just made some buttered noodles and layered the lobster on top. The sauce was so good. I was quite surprised at how quick this all came together. I can see this dish being a great one for when company is around. I forgot to take the pic of it in it's actual dish, it looked fantastic. These pics don't give it the due justice. Thanks so much for this recipe Mille. It was well enjoyed.
  4. ImACookingDiva
    We had alongside some buttered lemon noodles and it was fantabulous! If your gonna do this one don't skimp on the seafood. It is worth every cent you spend to get the best. This dish is company worthy and one I will use now when I have company coming. Very impressive dish!
  5. Chef Stevo
    Hi Mille, I knew right away what you meant by 'thermostat'. I worked at The Brentwood Lodge in South San Francisco and we would eat this if someone sent it back having ordered the wrong dish or not liking it, and that did happen, but not too often. I fell in love with this recipe. The correct terminology is: Lobster Thermidor, but it tastes just the same you know, ...'by any other name would smell (taste) as sweet'. -stevo


  1. seashellgal
    We've made this twice now and OH MY! It's heavenly! So easy to make and easily adaptable to substitutions (like 2% milk instead of cream). The wine really adds an elegance to the dish! You gotta try it!


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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