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Foam-topped Lobster Thermidor

Lobster Thermidor is a classic French dish known for its luxurious combination of tender lobster meat in a creamy, indulgent sauce. In this recipe, we take the traditional Lobster Thermidor to new heights by adding a velvety foam topping, adding an extra layer of elegance and sophistication to this already exquisite dish. Prepare to impress your guests with this elevated culinary masterpiece!


  • 2 lobsters, about 1 1/2 pounds each
  • 4 tablespoons unsalted butter, divided
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup brandy or cognac
  • 1 cup heavy cream
  • 1/2 cup grated Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish

For the Foam Topping:

  • 1/2 cup heavy cream
  • 1/2 teaspoon soy lecithin powder


  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes, until they turn bright red and the meat is cooked through. Remove the lobsters from the pot and let them cool slightly.
  3. Once the lobsters are cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
  4. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and garlic, and sauté until softened, about 3-4 minutes.
  5. Stir in the chopped lobster meat and cook for another 2-3 minutes, until heated through.
  6. Add the brandy or cognac to the skillet and carefully ignite it with a match or lighter. Let the flames die down, then stir in the heavy cream.
  7. Bring the mixture to a simmer and let it cook for 5-7 minutes, until slightly thickened.
  8. Remove the skillet from the heat and stir in the grated Gruyere and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste.
  9. Meanwhile, prepare the foam topping. In a small saucepan, heat the heavy cream over medium heat until warm but not boiling. Remove from heat and stir in the soy lecithin powder until dissolved.
  10. Using a hand blender, blend the cream mixture until it forms a foam on top.
  11. To serve, spoon the lobster mixture into individual serving dishes. Top each dish with a dollop of foam and sprinkle with chopped fresh parsley.
  12. Enjoy your foam-topped Lobster Thermidor, a luxurious and decadent treat for any occasion!


Foam-topped Lobster Thermidor elevates the classic French dish to new heights, adding a modern twist that will dazzle your taste buds and impress your guests. With tender lobster meat, creamy sauce, and a velvety foam topping, this dish is a true indulgence that is perfect for special occasions or elegant dinner parties. Treat yourself and your loved ones to the luxurious flavors of Foam-topped Lobster Thermidor and prepare to be delighted!


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