Lobster Thermidor Bites

Name: Lobster Thermidor Bites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: Prepared Toast Points, see recipe here; 2 live lobsters, 1 1/4 to 1 1/2 pounds each or about 3/4 to 1 pound of cooked lobster meat; 1 stick butter or 6 tablespoons clarified butter; 3 tablespoons cognac or sherry; 1 cup heavy cream, plus more as needed; 3 egg yolks, beaten; 1/4 teaspoon kosher salt; Pinch of freshly ground nutmeg; Pinch of cayenne pepper

Isabella

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These Lobster Thermidor Bites are an elegant and bite-sized version of the classic French dish, featuring golden sautéed lobster in a rich cream sauce, all finished off with a touch of cognac for a bit of indulgence. Perfect as an appetizer or a luxurious treat for special occasions, these mini delights pack a ton of flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it brings the decadence of Lobster Thermidor into a more accessible, bite-sized form. The combination of lobster meat, a creamy sauce, and a dash of cognac gives this dish its sophisticated and rich flavor, but it’s all served in a convenient, easy-to-eat bite. It’s the perfect way to impress guests at a dinner party or treat myself to a fancy meal without having to commit to a large dish. The crisp, buttery toast points complement the creamy lobster filling perfectly, making each bite a delicious experience.

Ingredients

Prepared Toast Points, see recipe here

2 live lobsters, 1 1/4 to 1 1/2 pounds each or about 3/4 to 1 pound of cooked lobster meat

1 stick butter or 6 tablespoons clarified butter

3 tablespoons cognac or sherry

1 cup heavy cream, plus more as needed

3 egg yolks, beaten

1/4 teaspoon kosher salt

Pinch of freshly ground nutmeg

Pinch of cayenne pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Toast Points and set them aside.

Fill a large pot with water and bring it to a boil. Add the two live lobsters, head first.

Once boiling, cook the lobsters for exactly eight minutes.

Discard the water and plunge the lobsters into an ice bath for ten minutes.

Remove the claw, tail, and knuckle meat; cut it into bite-sized pieces.

In a sauté pan, melt the butter, skim off the fat, and heat the clarified butter.

Sauté the lobster meat until golden, about 2 minutes.

Remove the lobster meat and add the cognac to the pan, followed by the heavy cream. Simmer the mixture until reduced to about a cup.

Whisk the egg yolks while slowly adding the hot cream to temper them.

Return the mixture to the pan, add the salt, nutmeg, and cayenne pepper. Taste and adjust the seasoning as needed.

Add the lobster meat back into the pan and stir gently over low heat until everything is well combined.

Serve the Lobster Thermidor mixture on the prepared toast points. Enjoy!

Servings and Timing

Servings: 4

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Storage/Reheating

To store any leftover Lobster Thermidor Bites, place them in an airtight container in the refrigerator for up to two days. When ready to reheat, I recommend gently warming them in a pan over low heat to prevent the lobster from becoming tough. Alternatively, you can microwave them in short bursts, stirring occasionally. Be cautious not to overheat, as this can cause the lobster to become rubbery.

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FAQs

Can I use pre-cooked lobster for this recipe?

Yes, I often use pre-cooked lobster for convenience. If you do, just be sure to skip the boiling step and proceed with the sautéing and sauce-making process.

Can I substitute the cognac with something else?

If you don’t have cognac on hand, I like to use sherry as a substitute. You could also use white wine or even brandy for a similar depth of flavor.

What can I serve with Lobster Thermidor Bites?

These bites are great on their own, but I love to serve them with a light salad or alongside other appetizers. A crisp, refreshing white wine, like Chardonnay, also pairs perfectly.

Can I make these ahead of time?

Yes, I often make the lobster mixture a day in advance and refrigerate it. Just be sure to heat it through and serve it on the toast points right before serving.

What can I do if the sauce gets too thick?

If your sauce gets too thick, simply add a little more heavy cream to reach the desired consistency. I usually add in a tablespoon or so at a time, stirring until it’s smooth.

Conclusion

These Lobster Thermidor Bites are an indulgent yet easy-to-make treat that brings the classic French dish into a fun, bite-sized format. The creamy sauce and golden lobster are a perfect combination, making these little morsels perfect for special occasions or when I simply want to treat myself to something luxurious.

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