Weeknight Lobster Thermidor with Roasted Brussels Sprouts & Yukon Gold Mash (Serves 2)
A streamlined take on the French classic: succulent lobster in a Dijon-Parmesan cream, spooned back into the shells and baked until bubbling. Served with roasted Brussels sprouts and creamy Yukon Gold mash—comforting, elegant, and very doable on a weeknight.
Back to full listIngredients
- Wild Caught Lobster Tail 4–6 oz (raw) 2 tails $7.00 each (sale; was $11.99)
- Kroger Brussels Sprouts (BIG DEAL!) 12 oz, trimmed and halved $6.00 / 24 oz bag
- Organic Yukon Gold Potatoes (bag) 1.5 lb, peeled and quartered $4.99 / 3 lb bag
- Simple Truth Organic Sliced Baby Bella Mushrooms 8 oz $4.79 / 8 oz
- Organic Yellow Onions 1 small, finely diced $2.19/lb
- Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
- Unsalted butter 3 Tbsp (plus 2 Tbsp for mash)
- Olive oil 2 Tbsp
- Dry white wine (optional) 1/4 cup
- Heavy cream (or half-and-half) 1/2 cup (plus 1/4 cup for mash)
- Dijon mustard 1 Tbsp
- Parmesan cheese, finely grated 1/4 cup
- Paprika Pinch, for topping
- Kosher salt & black pepper To taste
Instructions
- Heat oven to 425°F. Line a sheet pan. Start a pot of salted water for potatoes (stove).
- Prep and steam lobster tails as in Recipe 1: snip shells, steam 6–8 minutes until opaque. Remove meat, chop into bite-size pieces; reserve shells and any cooking juices.
- Roast sprouts: Toss Brussels sprouts with 1 Tbsp olive oil, 1/4 tsp salt, pepper. Roast cut-side down 15–20 minutes until browned and tender.
- Boil potatoes: Add potatoes to boiling salted water; cook 12–15 minutes until very tender.
- Make Thermidor filling (stove): In a skillet, melt 3 Tbsp butter with 1 Tbsp olive oil over medium. Sauté onion and mushrooms with 1/2 tsp salt until browned, 6–8 minutes. Add garlic 30 seconds. Deglaze with white wine (if using); reduce by half. Stir in 1/2 cup cream, 1 tsp reserved lobster juices, Dijon, and Parmesan; simmer 1–2 minutes to thicken lightly. Fold in lobster meat and a pinch of pepper; taste for salt.
- Stuff and bake: Nest shells on the sheet pan (they help portioning, or use small gratin dishes). Spoon lobster mixture into shells, dust with paprika, and bake 6–8 minutes until bubbling and lightly golden.
- Mash potatoes: Drain well; mash with 2 Tbsp butter, 1/4 cup cream, salt and pepper to taste. Add a splash of reserved lobster juice if desired for extra savoriness.
- Plate Thermidor with a scoop of mash and roasted sprouts. Finish with a squeeze of lemon if you like.
Health notes: About 760–820 calories per serving. Good protein; includes cream, butter, and cheese. Balance with extra sprouts or swap half-and-half for cream to lighten.
Drink pairing: WA pairing: Chateau Ste. Michelle ‘Indian Wells’ Chardonnay, or Treveri Cellars Brut (sparkling) for a celebratory snap.