Lobster Thermidor

Tess Geer


From Wick and Lick, a chafing dish cookbook published in 1954, to me this is a classic chafing dish recipe! I've shared it exactly as printed.


★★★★★ 1 vote

30 Min
Stove Top


  • 1 lb
    lobster, cooked
  • 3 Tbsp
  • 1 Tbsp
  • 1/2 tsp
  • 1/2 c
    mushrooms, sliced
  • 1 dash(es)
  • 1/8 tsp
    cayenne pepper
  • 1 tsp
    chopped onion
  • 1/4 c
  • 1/4 c
  • 3
    egg yolks
  • 1 c

How to Make Lobster Thermidor


  1. Cube lobster. Melt butter in pain of chafing dish over hot water and blend in flour. Add salt, pepper and mushrooms.
  2. Add cream to egg yolks and beat well.
  3. Add lobster, cognac and sherry to onion mushroom mixture. Stir well. Add cream and egg yolks and stir gently over fire until thickened and hot. Can substitute shrimp or crabmeat for lobster or use in combination.

Printable Recipe Card

About Lobster Thermidor

Main Ingredient: Seafood
Regional Style: French

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