40+ Delicious January Lobster Recipes for a Cozy Winter Feast

When the winter chill sets in, there’s nothing quite as indulgent and comforting as enjoying lobster in your meals.

January is the perfect time to treat yourself to the luxury of lobster, whether it’s a cozy dinner for two or a lavish feast with friends and family.

From classic lobster rolls to creamy lobster bisques and elegant lobster thermidor, the possibilities are endless when it comes to preparing this exquisite seafood.

In this collection of 40+ January lobster recipes, you’ll find a variety of dishes designed to elevate your winter dining experience.

Whether you’re a seasoned lobster lover or a newcomer to the joys of lobster cooking, these recipes will inspire you to bring this delectable seafood to your kitchen.

Expect dishes that are rich, savory, and perfect for warming up on those chilly winter nights.

So grab your lobster tails, shellfish butter, and your favorite seasonings, and get ready to indulge in these mouthwatering lobster creations.

40+ Delicious January Lobster Recipes for a Cozy Winter Feast

Lobster is more than just a special occasion treat—it can become a regular winter indulgence when you have the right recipes at your fingertips.

These 40+ lobster recipes for January are designed to make you fall in love with lobster all over again, whether you’re looking for something easy and comforting or decadent and show-stopping.

With so many creative ways to prepare lobster, there’s always a new dish to try, ensuring you never run out of delicious inspiration.

So, next time you’re in the mood for something indulgent or want to impress your guests, one of these lobster recipes is sure to satisfy your cravings and leave you looking forward to the next lobster feast.

Lobster Newberg

A luxurious and rich dish, Lobster Newberg combines lobster, eggs, brandy, and a creamy sauce. Perfect for a special occasion or a decadent winter dinner, this classic recipe is both indulgent and impressive.

Ingredients:

• 2 lobster tails
• 4 large eggs
• 1/2 cup heavy cream
• 2 tablespoons brandy (Cognac or Armagnac)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup lobster stock or seafood broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chives for garnish

Instructions:

1. Cook the lobster tails by boiling them in salted water for 5-6 minutes or until the shells turn red and the meat is cooked through. Remove the lobster meat from the shells and chop into bite-sized pieces.
2. In a separate pan, heat the olive oil and butter over medium heat. Add the lobster meat and cook for 2-3 minutes, then remove from the pan and set aside.
3. In a small saucepan, bring the lobster stock to a simmer and cook until reduced by half. Set aside.
4. In a bowl, whisk together eggs and heavy cream. Slowly pour the egg mixture into the simmering lobster stock, stirring constantly to create a creamy sauce. Add the brandy and cook for 3-4 minutes, being careful not to let the eggs curdle.
5. Add the lobster meat back to the pan, along with grated Parmesan cheese, salt, and pepper. Stir to combine and heat through.
6. Spoon the mixture into serving dishes, garnish with chives, and serve hot.

Lobster Newberg is a wonderfully rich dish that brings together the sweetness of lobster with the creaminess of eggs and a touch of brandy. The decadent sauce provides a luxurious base for the tender lobster, making this a memorable dish perfect for a January celebration or a cozy winter night. Pair with a crisp white wine for an elevated experience.

Lobster Bisque

A creamy and velvety bisque, this lobster recipe is a comforting way to enjoy seafood during the colder months. The richness of the lobster is balanced with the smoothness of the soup, making it a perfect starter for a winter dinner party.

Ingredients:

• 2 lobster tails
• 1 tablespoon butter
• 1 small onion, diced
• 1 small carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1/4 cup brandy (optional)
• 1 1/2 cups seafood stock
• 1 cup heavy cream
• 1 teaspoon tomato paste
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes, remove, and set aside. Once cool enough to handle, remove the lobster meat and chop it into small pieces. Reserve the shells for making stock.
2. In a large pot, melt the butter over medium heat. Add the onion, carrot, celery, and garlic, and cook until softened, about 5 minutes.
3. If using brandy, add it to the pan and cook for 2 minutes to let the alcohol cook off. Stir in the tomato paste, then add the seafood stock, lobster shells, and bay leaf. Let the mixture simmer for 30 minutes, then strain to remove the solids.
4. Return the broth to the pot, and add the heavy cream. Bring to a simmer and cook for another 5 minutes.
5. Add the chopped lobster meat and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
6. Ladle the bisque into bowls, garnish with fresh parsley, and serve hot.

Lobster bisque is the epitome of comfort food. The velvety texture and rich flavor of lobster in a creamy broth offer a satisfying and luxurious start to any meal. The infusion of brandy enhances the bisque’s depth, making it a warm and indulgent dish that is perfect for winter.

Lobster Mac and Cheese

This twist on a comfort food classic features tender lobster meat in a creamy, cheesy sauce. It’s a rich and satisfying dish that’s perfect for a January evening, combining the best of both lobster and macaroni and cheese.

Ingredients:

• 2 lobster tails
• 8 ounces elbow macaroni
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes, then remove and set aside to cool. Once cool, remove the meat from the shells and chop into small pieces.
2. Cook the elbow macaroni according to package directions. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes until the mixture is golden.
4. Slowly whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes.
5. Remove the pan from the heat and stir in the shredded cheddar cheese, Parmesan cheese, and Dijon mustard. Season with salt and pepper to taste.
6. Add the cooked macaroni and lobster meat to the cheese sauce, stirring to combine. Cook over low heat for 2-3 minutes to warm everything through.
7. Spoon the mac and cheese into serving bowls, garnish with fresh parsley, and serve hot.

Lobster mac and cheese takes comfort food to the next level by adding the luxurious sweetness of lobster to a classic dish. The creamy, cheesy sauce envelops the tender lobster and pasta, creating a rich and satisfying meal that feels indulgent yet familiar. It’s a great dish for a cozy January dinner or an impressive dish for a winter gathering.

Lobster Salad with Citrus Vinaigrette

This light yet flavorful lobster salad combines the delicate sweetness of lobster with the brightness of citrus. It’s a refreshing dish perfect for a winter lunch or a light appetizer during the colder months, offering both richness and freshness.

Ingredients:

• 2 lobster tails
• 4 cups mixed salad greens (arugula, spinach, and baby kale)
• 1 orange, segmented
• 1/2 grapefruit, segmented
• 1 small cucumber, sliced
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh herbs (parsley or chives) for garnish

Instructions:

1. Cook the lobster tails in salted boiling water for about 5-6 minutes until the shells are red and the meat is firm. Remove the lobster meat from the shells and chop into bite-sized pieces.
2. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
3. In a large bowl, combine the mixed greens, orange segments, grapefruit segments, and cucumber slices.
4. Gently toss the salad with the citrus vinaigrette, then top with the lobster pieces.
5. Garnish with fresh herbs, and serve immediately.

Lobster salad with citrus vinaigrette is the perfect dish to enjoy during a colder January afternoon. The sweetness of the lobster is balanced with the bright acidity from the citrus, while the crisp vegetables add texture. This dish feels light yet indulgent, ideal for those seeking a sophisticated yet refreshing meal.

Lobster and Mushroom Risotto

A creamy and hearty risotto that pairs succulent lobster with earthy mushrooms, creating a luxurious dish. The richness of the lobster and the umami of the mushrooms blend together beautifully, making this an excellent choice for a comforting January dinner.

Ingredients:

• 2 lobster tails
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups chicken or seafood stock
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms (shiitake or cremini)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes, then remove and set aside. Once cool, remove the lobster meat and chop it into small pieces.
2. In a saucepan, keep the chicken or seafood stock warm over low heat.
3. In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
4. Add the mushrooms to the pan and cook until they release their moisture and become tender, about 4-5 minutes.
5. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
6. Pour in the white wine and cook until it is mostly absorbed. Then, begin adding the warm stock one ladleful at a time, stirring frequently, until the rice is cooked and creamy, about 18-20 minutes.
7. Stir in the lobster meat, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve hot.

Lobster and mushroom risotto is a comforting and indulgent dish perfect for a chilly January evening. The creamy risotto is the perfect backdrop for the sweet lobster, while the earthy mushrooms add depth to the flavor. This dish feels like a warm hug in a bowl—perfect for special occasions or an elevated weeknight dinner.

Lobster Tails with Garlic Herb Butter

A simple and elegant lobster tail recipe, featuring lobster brushed with a flavorful garlic herb butter. This dish is easy to prepare and perfect for showcasing the natural sweetness of the lobster in a decadent, buttery sauce.

Ingredients:

• 4 lobster tails
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Using kitchen scissors, carefully cut down the top of the lobster shells and gently pull them apart, exposing the lobster meat.
2. Place the lobster tails on a baking sheet, with the meat facing up.
3. In a small bowl, combine melted butter, garlic, parsley, lemon juice, salt, and pepper. Brush the lobster meat generously with the garlic herb butter mixture.
4. Bake the lobster tails for 12-15 minutes, or until the lobster meat is opaque and cooked through.
5. Serve the lobster tails with extra garlic butter on the side and lemon wedges.

Lobster tails with garlic herb butter is a quick yet luxurious dish that highlights the natural sweetness of the lobster meat. The rich and fragrant butter coats the lobster perfectly, while the lemon adds a bright touch to balance the richness. This dish is perfect for a cozy dinner or an impressive date-night meal.

Lobster and Corn Chowder

A rich and creamy chowder that combines tender lobster with the sweetness of corn, creating a comforting dish perfect for January. The savory flavors of the lobster pair beautifully with the creamy broth, making this chowder a delicious way to enjoy seafood during the colder months.

Ingredients:

• 2 lobster tails
• 1 tablespoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced potatoes
• 1 cup corn kernels (fresh or frozen)
• 3 cups seafood or chicken stock
• 1 cup heavy cream
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes, then remove and set aside. Once cool enough to handle, remove the lobster meat and chop it into small chunks. Set aside.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the diced potatoes and corn, stirring to combine. Pour in the seafood or chicken stock and bring the mixture to a boil. Reduce heat and simmer for about 10 minutes, or until the potatoes are tender.
4. Stir in the heavy cream, smoked paprika, and cooked lobster meat. Season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing the flavors to meld together.
5. Serve hot, garnished with fresh parsley.

Lobster and corn chowder offers a comforting and satisfying meal perfect for winter. The sweetness of the corn and lobster is complemented by the rich, creamy broth, while the smoked paprika adds a subtle depth of flavor. This chowder is ideal for a cozy dinner or as a special dish to impress guests during a chilly January evening.

Lobster-Stuffed Avocados

This refreshing and light dish is perfect for a lighter meal or appetizer during the winter months. The creamy avocado pairs beautifully with the delicate lobster meat, offering a balance of textures and flavors. It’s an elegant yet simple dish that feels indulgent without being heavy.

Ingredients:

• 2 lobster tails
• 2 ripe avocados, halved and pitted
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon hot sauce (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes. Once cooked, remove the lobster meat from the shells and chop it into small pieces.
2. In a bowl, combine the lobster meat with mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), salt, and pepper. Stir gently to combine.
3. Carefully spoon the lobster mixture into the avocado halves, filling them generously.
4. Garnish with fresh cilantro and serve immediately.

Lobster-stuffed avocados are a light yet luxurious option for a winter meal. The creamy avocado serves as the perfect vessel for the sweet and savory lobster filling, making each bite a delightful combination of textures and flavors. This dish is ideal as a starter or a healthy yet indulgent lunch option.

Lobster and Spinach Stuffed Mushrooms

These stuffed mushrooms are a wonderful way to enjoy lobster in a bite-sized, appetizer-friendly form. The savory mushrooms are filled with a rich lobster and spinach mixture, offering an indulgent yet easy-to-make dish that’s perfect for entertaining or a special dinner.

Ingredients:

• 2 lobster tails
• 12 large mushroom caps, stems removed
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the lobster tails in boiling salted water for 5-6 minutes, then remove and set aside. Once cooled, remove the lobster meat and chop it into small pieces.
2. In a skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the spinach and cook until wilted, about 2 minutes.
3. In a bowl, combine the lobster meat, spinach mixture, breadcrumbs, Parmesan cheese, smoked paprika, salt, and pepper. Stir to combine.
4. Stuff the mushroom caps with the lobster mixture, pressing it gently into each mushroom.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-18 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Garnish with fresh parsley and serve warm.

Lobster and spinach stuffed mushrooms are a fantastic way to showcase lobster in a fun, bite-sized form. The earthy mushrooms pair wonderfully with the rich lobster and spinach filling, making this dish both comforting and sophisticated. It’s perfect for a winter appetizer or a delicious side dish for any occasion.

Lobster and Asparagus Risotto

This decadent risotto blends the delicate sweetness of lobster with the fresh crunch of asparagus, all enveloped in a creamy, savory base. Perfect for a luxurious January meal, it brings together the best of winter ingredients in a bowl of comfort.

Ingredients:

• 2 lobster tails
• 1 cup Arborio rice
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3 cups chicken or seafood stock
• 1 bunch asparagus, cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes, remove, and set aside. Once cool, remove the lobster meat from the shells and chop it into bite-sized pieces.
2. In a saucepan, keep the chicken or seafood stock warm over low heat. In a separate large pan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
4. Pour in the white wine and cook until it’s mostly absorbed. Begin adding the warm stock one ladleful at a time, stirring frequently, until the rice is tender and creamy, about 18 minutes.
5. While the risotto is cooking, blanch the asparagus in boiling salted water for 2-3 minutes, then drain and set aside.
6. When the risotto is nearly done, stir in the lobster meat, blanched asparagus, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with fresh parsley.

Lobster and asparagus risotto is a rich and creamy dish that combines the best of winter vegetables with luxurious lobster. The tenderness of the asparagus contrasts beautifully with the lobster, while the Parmesan adds a creamy depth. This risotto is a perfect way to indulge in seasonal flavors during the colder months.

Lobster Tails with Lemon Butter Sauce

A simple yet luxurious dish, lobster tails with lemon butter sauce is perfect for showcasing the natural sweetness of the lobster. The fresh, zesty lemon enhances the lobster’s flavor, while the butter adds richness. This dish is ideal for a special January meal.

Ingredients:

• 4 lobster tails
• 1/2 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Using kitchen shears, cut down the top of the lobster shells, then pull the shell apart to expose the lobster meat.
2. Place the lobster tails on a baking sheet, with the meat facing up.
3. In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, salt, and pepper. Brush the lobster meat generously with the lemon butter mixture.
4. Bake the lobster tails for 12-15 minutes, or until the lobster meat is opaque and cooked through.
5. Serve the lobster tails with additional lemon butter sauce on the side and lemon wedges for extra zest.

Lobster tails with lemon butter sauce is the epitome of simplicity and elegance. The fresh lemon enhances the natural sweetness of the lobster, while the butter brings a rich, savory contrast. This dish is perfect for a romantic dinner or any special occasion in January when you want to treat yourself and your guests to something indulgent.

Lobster Macaroni and Cheese Bites

These bite-sized lobster mac and cheese balls are perfect for appetizers or as a fun party dish. The creamy macaroni and cheese, combined with lobster, is coated in breadcrumbs and baked to crispy perfection, offering a deliciously rich and satisfying treat.

Ingredients:

• 2 lobster tails
• 8 ounces elbow macaroni
• 1 tablespoon butter
• 1/4 cup flour
• 1 cup whole milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes, remove, and set aside. Once cooled, remove the lobster meat and chop it into small pieces.
2. Cook the macaroni according to the package directions, drain, and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and cook until the mixture thickens, about 3-4 minutes.
4. Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper until the cheese melts and the sauce becomes smooth.
5. Add the cooked macaroni and chopped lobster to the sauce, stirring to combine. Let the mixture cool for 10-15 minutes.
6. Once cooled, form the mixture into small bite-sized balls, then roll them in breadcrumbs to coat.
7. Preheat the oven to 375°F (190°C). Place the mac and cheese bites on a baking sheet and drizzle with olive oil. Bake for 12-15 minutes, or until golden and crispy on the outside.
8. Serve warm, with a dipping sauce if desired.

Lobster macaroni and cheese bites offer a fun, bite-sized way to enjoy a classic comfort food. The crispy exterior gives way to a creamy, cheesy interior with tender pieces of lobster, creating a satisfying snack or appetizer for any gathering. These bites are perfect for a January party or casual dinner, combining the luxury of lobster with the beloved comfort of mac and cheese.

Lobster and Leek Pie

A rich and savory lobster pie with a creamy leek filling, this dish combines tender lobster with the mild, sweet flavor of leeks in a flaky pastry. Perfect for a comforting winter meal, this pie is both luxurious and satisfying, ideal for a cozy January dinner.

Ingredients:

• 2 lobster tails
• 1 sheet puff pastry
• 2 tablespoons butter
• 1 leek, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes, then remove and set aside. Once cool, remove the lobster meat from the shells and chop it into bite-sized pieces.
2. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and place it in a pie dish. Trim any excess pastry and set aside.
3. In a pan, melt the butter over medium heat and sauté the leek and garlic until softened, about 5 minutes. Add the white wine and simmer for another 2-3 minutes, allowing the liquid to reduce slightly.
4. Stir in the heavy cream and cook until the mixture thickens, about 5 minutes. Add the grated Gruyère cheese and thyme, and season with salt and pepper.
5. Add the lobster meat to the leek mixture and stir gently to combine.
6. Spoon the lobster and leek filling into the pie crust. Cover with a layer of the reserved puff pastry, sealing the edges. Brush the top with the beaten egg.
7. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
8. Serve warm and enjoy!

Lobster and leek pie offers a comforting yet elegant take on a classic savory pie. The sweetness of the lobster pairs beautifully with the rich, creamy leek filling, all encased in a buttery, flaky pastry. It’s the perfect dish for a cozy winter evening or a festive occasion in January.

Lobster Scampi with Angel Hair Pasta

This quick and flavorful lobster scampi with angel hair pasta combines the richness of lobster with the garlic, butter, and lemony goodness of traditional scampi. The angel hair pasta makes it a light yet indulgent dish, perfect for a January date night or special occasion.

Ingredients:

• 2 lobster tails
• 8 ounces angel hair pasta
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the lobster tails in boiling salted water for 5-6 minutes. Once cool, remove the lobster meat and chop it into bite-sized pieces. Set aside.
2. Cook the angel hair pasta according to package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
3. In a large pan, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Stir in the white wine and red pepper flakes (if using), simmering for 3-4 minutes until the wine reduces by half.
4. Add the lobster meat to the pan and cook for 2-3 minutes, allowing it to heat through. Add the lemon juice and toss gently to coat.
5. Add the cooked pasta to the pan, along with the reserved pasta water. Toss everything together until well combined, adding more butter or pasta water if needed to create a smooth sauce.
6. Season with salt and pepper to taste, and garnish with fresh parsley.
7. Serve immediately, with extra lemon wedges if desired.

Lobster scampi with angel hair pasta is a bright, flavorful dish that is both light and indulgent. The buttery, garlicky sauce enhances the natural sweetness of the lobster, while the delicate angel hair pasta soaks up the delicious flavors. It’s the perfect dish for a romantic meal or a special treat in January.

Lobster Thermidor

Lobster Thermidor is a classic French dish that’s perfect for impressing guests or enjoying a luxurious meal at home. The rich, creamy filling made from lobster meat, egg yolks, mustard, and cheese is baked in the lobster shell, offering a stunning presentation and indulgent flavors.

Ingredients:

• 2 lobster tails
• 1 tablespoon butter
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/4 cup grated Gruyère cheese
• 1 egg yolk
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cook the lobster tails in boiling salted water for 5-6 minutes, then remove and set aside. Once cool enough to handle, remove the lobster meat from the shells, keeping the shells intact for serving.
2. In a pan, melt the butter over medium heat and sauté the shallot until softened, about 2-3 minutes.
3. Add the white wine and simmer until it reduces by half, about 4 minutes. Stir in the heavy cream and Dijon mustard, cooking for another 3-4 minutes until the sauce thickens.
4. Remove the pan from heat and whisk in the egg yolk until the sauce is smooth and creamy. Stir in the grated Gruyère cheese, and season with salt and pepper to taste.
5. Chop the lobster meat into bite-sized pieces and add it to the sauce, stirring gently to combine.
6. Spoon the lobster mixture back into the lobster shells and place them on a baking sheet.
7. Bake for 10-12 minutes, or until the top is golden and bubbling.
8. Garnish with fresh parsley and serve immediately.

Lobster Thermidor is an elegant and rich dish that is perfect for a special winter celebration. The creamy, cheesy filling inside the lobster shell makes for a visually impressive and indulgent meal. It’s a luxurious treat that elevates any January dinner, offering both sophistication and rich, comforting flavors.

Note: More recipes​ are coming soon!