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    • Lobster Thermidor Pie

    Lobster Thermidor Pie

    Mark Sharron
    Medium difficulty
    1 hour
    02-Apr

    Lobster Thermidor Pie is an elegant and delicious dish perfect for a special occasion. It is a classic French dish with cooked lobster meat, a creamy sauce, and a cheesy topping; all encased in a flaky pastry crust. This dish is a great way to show your culinary skills and impress your guests. It’s also surprisingly easy to make, so even novice cooks can whip up a delicious Lobster Thermidor Pie in no time. 

     

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    Ingredients

    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup chicken broth
    • 1 cup white wine
    • 1/2 cup heavy cream
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons freshly chopped parsley
    • 2 tablespoons freshly chopped tarragon
    • 1/4 teaspoon freshly ground black pepper
    • 2 cups cooked lobster meat, diced
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup freshly grated Gruyere cheese
    • 1 9-inch unbaked pie crust

    Method

    • Step-by-Step Method for Lobster Thermidor Pie
    • Preheat oven to 190°C (375°F).
    • Remove pie crust from fridge and let stand at room temperature for 10 minutes.
    • Place pie crust in a 9-inch pie dish and gently press to fit, crimping the edges as desired.
    • Prick the base of the crust lightly with a fork.
    • Blind bake pie crust for 10 minutes; remove and cool.
    • In a small saucepan, melt butter over medium heat.
    • Add flour to melted butter and stir constantly to form a smooth roux, cooking for 2–3 minutes without browning.
    • Gradually add chicken broth to roux, whisking constantly until smooth and slightly thickened.
    • Add white wine to the saucepan, whisking until sauce is well combined and simmering.
    • Reduce heat to low, add heavy cream, and whisk until incorporated.
    • Stir in Dijon mustard, Worcestershire sauce, cayenne pepper, and black pepper until evenly mixed.
    • Remove saucepan from heat and let cool for 2 minutes.
    • Fold in chopped parsley and tarragon.
    • Add diced cooked lobster meat to sauce and gently fold in until evenly coated.
    • Sprinkle half of the grated Parmesan and Gruyere cheeses into lobster mixture, folding to combine.
    • Pour lobster filling evenly into baked pie crust.
    • Sprinkle remaining Parmesan and Gruyere cheeses evenly over the top.
    • Place pie dish on a baking sheet for stability.
    • Bake in preheated oven for 25–30 minutes, until the filling is set and top is golden brown.
    • Cool pie for 10 minutes before slicing to serve.
    • Plate each slice with a garnish of fresh herbs and a wedge of lemon for brightness.
    • Suggested serving: accompany with a crisp green salad and chilled white wine.