This recipe for Lobster Thermidor is my interpretation of the French classic with a creamy gruyere cheese sauce and Parmesan gratin.
For seafood aficionados, few culinary delights compare to the divine taste of lobster. Of the many indulgent lobster dishes, Lobster Newburg and Lobster Thermidor stand out as two of the most beloved recipes. While both feature tender, succulent lobster meat bathed in creamy, luxurious sauces, Lobster Newburg and Lobster Thermidor have distinct ingredients, cooking methods, presentations and flavor profiles that set them apart.
In this article, we’ll unravel the nuances between these two lobster classics, shedding light on their origins, unique attributes and reasons for their enduring popularity.
A Brief History of Two Iconic Lobster Dishes
Lobster Newburg first emerged in the 1870s and rose to fame at New York City’s famed Delmonico’s restaurant where it was named after the sea captain Ben Wenberg who purportedly invented the recipe. The hallmark velvety Newburg sauce consists of butter heavy cream, egg yolks and sherry, complementing the sweet lobster meat.
On the other hand, Lobster Thermidor originated in Paris in the 1890s and pays homage to the play “Thermidor” which was widely popular then. It involves baking lobster shells stuffed with a rich custard of egg yolks, mustard and brandy, then topping it with cheese.
Despite disputed origins, both Lobster Newburg and Thermidor have cemented their status as cherished gourmet fare for over a century.
Distinct Ingredients That Characterize Each Dish
The key ingredients used in Lobster Newburg and Thermidor differ considerably:
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Newburg features a creamy sherry-infused sauce made with butter, heavy cream, egg yolks, and seasonings like paprika and cayenne pepper.
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Thermidor starts with a creamy base of egg yolks, mustard, and brandy, with the addition of cheese, breadcrumbs, and herbs.
While Newburg spotlights the natural sweetness of lobster with its silky sauce, Thermidor’s mustard and brandy notes offer a more robust depth of flavor.
Cooking Techniques for Optimal Texture and Flavor
The cooking methods for Lobster Newburg and Thermidor vary:
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For Newburg, lobster meat is sautéed in butter then gently simmered in the creamy sauce to preserve the tender texture.
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Thermidor involves baking stuffed lobster shells topped with cheese and breadcrumbs, adding delightful crunch while keeping the interior custard smooth.
The choice of technique impacts the final mouthfeel – Newburg imparts luscious richness while Thermidor provides satisfying contrasts.
Garnishing and Presentation
These indulgent lobster dishes lend themselves to creative and elegant presentations:
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Newburg can be served decadently in individual ramekins or vol-au-vents. A garnish of fresh tarragon or chives adds visual appeal.
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For drama, Thermidor is often presented in lobster shells. Sprinkling crispy parsley or microgreens over the baked crust enhances visual impact.
No matter your choice, serve with a chilled white wine or sparkling rosé to allow the flavors to shine. Careful plating transforms Newburg and Thermidor into special occasion masterpieces.
Global and Regional Interpretations
Lobster Newburg and Thermidor have spawned countless global variations:
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For Newburg, chefs may substitute marsala or madeira for sherry, or add spices like nutmeg or cayenne.
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Popular Thermidor twists feature complementary proteins like crabmeat or different cheeses like gruyère.
From classic East Coast versions to fusion flavors, these dishes continue to be reimagined based on local ingredients and tastes.
Nutrition Profile – Luxurious Treats in Moderation
With their rich, butter-enriched sauces, Lobster Newburg and Thermidor are decadent indulgences best enjoyed occasionally. Key nutrition facts:
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High in calories and fat from cream, butter and/or cheese.
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Excellent source of protein from lobster meat. Also provides vitamins B12, selenium and zinc.
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Thermidor tends to be higher in sodium from cheese and salt.
Those limiting cholesterol or lactose should exercise caution with these lavish recipes. But with sensible portions and vegetable pairings, they can be part of a balanced diet. Savor the sublime flavors – just in moderation!
The Final Verdict – A Matter of Personal Preference
When it comes to Lobster Newburg vs. Thermidor, the choice ultimately comes down to individual taste preferences. If you love elegant, creamy sherry flavors, Newburg may be your winner. Seeking a bolder dish with cheese, mustard and brandy? Thermidor will satisfy those cravings.
Whichever lobster delicacy you select, use high-quality ingredients and traditional recipes for optimal flavor. Consider offering both options to please diverse guests! Either way, you can’t go wrong with these timeless lobster classics.
So go ahead, indulge in these sensational crustaceans and discern the nuances between Lobster Newburg and Thermidor. With this guide, you can now dine on these dishes with heightened delight and appreciation!
What is Lobster Thermidor?
Lobster Thermidor is a Parisian dish from the late 1800s that involves creating a rich, creamy mushroom sauce enveloped with large chunks of lobster.
The bechamel sauce is one of the main French mother sauces, which involves creating a roux with flour and butter and adding cream or milk.
I will say having taken a few short courses at Le Cordon Bleu in Paris, the French really know their sauces, and this one is no exception.
While most Thermidor recipes stop at a bechemel, I decided to elevate this recipe by creating a mornay sauce. That’s where you make a bechamel and add cheese.
There are some haters out there who insist that seafood and cheese don’t mix, but come on! Lobster mac and cheese is so a thing, and those are the flavors you get with this dish.
This sauce adds a few extra pick-me-ups like white wine, shallots, garlic and mushrooms. You can also use a splash of brandy or cognac.
To make it extra special, the lobster cream sauce is spooned back into the lobster shell and finished with a Parmesan cheese gratin. It’s quite a showstopper.
- Whole Lobster Tails: Look for these at the seafood counter. You want lobster tails that haven’t been cooked.
- Butter
- Shallots
- Portobello Mushrooms
- Flour
- White Wine
- Half and Half
- Gruyere Cheese: This is the traditional cheese used in lobster Thermidor. You can usually find it in the deli section near the fancy cheeses.
- Seasonings: Kosher salt, black pepper, dry mustard and nutmeg.
- Parmesan Cheese: I like using grated cheese for this recipe, because it gives a great texture to the melted cheese sauce.
See the full recipe card below for servings and a full list of ingredients.
When making this dish, you’ll cook the lobster twice. First, in it’s natural form and then combined with the sauce.
While you can put the lobster tails directly on the grill for the first cook, I have found a little tip that makes the next step much easier. (see the step-by-step video below)
Using a pair of scissors, snip away the thin layer of shell that rests on top of the meat. Pull it off and discard it.
Then, carefully pull the whole piece of meat out of the shells. Flip it over and place it right back inside.
Now, after it’s cooked, the meat will come out very easily.
How to cook lobster Thermidor
Heat your grill to medium heat with a direct heat zone or about 350F degrees. You can also prepare this dish in a 350F-degree oven.
- STEP ONE: Place the prepared lobsters on the grill over direct heat and cook for about 10 minutes. You don’t want the meat to cook all the way through, because it’s going to cook more in the final step.
- STEP TWO: Once it’s cool to the touch, remove the meat from the shells and chop it into large chunks.
- STEP THREE: Start by melting the butter and sautéing the veggies in a large saucepan. Then, add the flour to create a roux.
- STEP FOUR: Add in the wine and half and half. Let it simmer until it thickens. Next, add in the cheese and stir until melted. Season the sauce with salt, pepper, dry mustard and nutmeg.
- STEP FIVE: Remove from heat and gently, stir in the lobster meat.
- STEP SIX: Spoon the cheesy lobster mixture back into the shells and sprinkle the top with Parmesan cheese.
- STEP SEVEN: I recommend placing everything on a sheet pan, in case the sauce oozes out a bit. Then, bake or grill for another 10 minutes, until the cheese sauce bubbles.
Lobster Newberg Recipe (aka Lobster Newburg) – How to Make Lobster Newburg
FAQ
What is a classic lobster thermidor?
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed into a lobster shell and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard, typically powdered.
Why is it called lobster Newburg?
Lobster Newberg* was once called Lobster Wenberg, to honor one of Delmonico’s best customers, Ben Wenberg. Mr. Delmonico and Mr. Wenberg had a falling out and the name of the dish was changed to Lobster Newberg.
What are the ingredients of lobster Newburg?
- Maine Lobster Meat. 3/4 POUND COOKED, BROKEN INTO CHUNKS.
- Salt. 1/2 TEASPOON.
- Cayenne Pepper. 1 PINCH.
- Ground Nutmeg. 1 PINCH.
- Egg Yolks. 2, BEATEN.
- Heavy Cream. 1/2 CUP.
- Butter Or Margarine. 1/4 CUP.
- Dry Sherry Or Madeira. 2 TABLESPOONS.
Why is lobster thermidor so expensive?
There are two reasons for the cost of this delicious dish: The lobster and the preparation. Lobster is a delicacy. Gradually becoming more difficult to source, and always in high demand, this seafood has progressed from being considered an inexpensive meal for the poor to being a pricey meal for a special night out.
What is the difference between Lobster Newburg and Lobster Thermidor?
Lobster Newburg is related to Lobster Thermidor, they are so similar – seafood in cream sauce – so that they are often confused for each other. The difference is the sauce. Thermidor sauce is thickened. It is often flavored with white wine and dry mustard. Sauteed lobster is stuffed back into the lobster shell.
What is the difference between Thermidor sauce and Newburg sauce?
The difference is the sauce. Thermidor sauce is thickened. It is often flavored with white wine and dry mustard. Sauteed lobster is stuffed back into the lobster shell. Newburg sauce is made from cream and egg yolks, not thickened and therefore slightly lighter. It is often flavored with sherry instead of white wine.
What is the typical occasion to serve Lobster Thermidor?
Lobster Thermidor is typically served for special occasions like Valentine’s Day, New Year’s Eve, or Christmas dinner. It’s a classic French dish of lobster meat and a rich cream sauce that is served in lobster shells and topped with a grating of melted cheese.
Why is Lobster Thermidor called a lobster dish?
The dish was named in honor of the premiere of Victorien Sardou’s play, Thermidor, which was playing at the theatre Comédie Française, near which the restaurant was located. Lobster Thermidor is a very decadent dish that may seem simple, but when served in restaurants it was (and is) quite expensive.
How to make Lobster Thermidor?
Lobster Thermidor is pretty easy to make. You’ll begin by roasting your lobster tails, you’ll get the best flavor that way, then extract the meat and save the shells. This dish will impress your guests as soon as you bring it to the table!
Is Lobster Thermidor worth it?
Lobster Thermidor is often a popular choice when flying premium cabins for the first time due to its luxurious reputation. However, my in-flight experience with virgin-lobster was not great. I had put it off for a while.