Reviewed: Nov. 17, 2011

Extremely easy to make! Followed this recipe exactly. Came out wonderful. I used a Pinot Grigo for the white wine.

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2 users found this review helpful

Reviewer:

Ms.Wilson

Cooking Level: Intermediate

Reviewed: Jun. 7, 2011

YUMMY! This sauce is spectacular and would be great even over chicken or fish!

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Reviewer:

gilligan

Reviewed: Feb. 27, 2011

This was a good base recipe. Used the boiling water from cooking tail (with some old bay). Started with butter/onions, added flour to make a roux, also added some roasted garlic, didnt really measure anything cause I made a smaller batch. Wish I made more, going to use the leftovers on some imitation crab, and add to pasta. This would make a great sauce for a lobster pasta too, I almost made it that way, wish I did. Would have stretched the meat and filled me up, just wanted more after I ate it. *Also, served with lemon on the side to taste instead of mixing it in, might save some headaches that way.

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2 users found this review helpful

Reviewer:

MLP85

Cooking Level: Beginning

Home Town: Elkhart, Indiana, USA

Living In: North Webster, Indiana, USA

Reviewed: Nov. 6, 2010

This recipe was really good. My boyfriend loved it. I don't like lobster claw meat, so I added some crab meat to the mix.

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1 user found this review helpful

Reviewer:

MessyJessy129

Reviewed: Mar. 23, 2010

A new take on lobster for me, I though it turned out well. It was a bit too salty, but that could have happened due to no salt measure out. I would add fresh shredded parmesan as opposed to grated parmesan, which would cut the salt flavor a bit. Other than the salt factor we throughly enjoyed this recipe. I believe it would cost less and taste just as good, to buy a couple of lobster tails instead of a whole lobster.

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3 users found this review helpful

Reviewer:

OlivetheThyme

Reviewed: Feb. 22, 2010

This was easy and delicious. Always wanted to know how to make this and I was really pleased with how it turned out. Next time I would use more wine and less fish stock and definately thicken it too. A keeper. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

Dree

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Living In: White Rock, British Columbia, Canada

Reviewed: Jan. 1, 2010

This recipe is much easier than Julia Child's complicated but AMAZING recipe. Taking the best ideas from both, make this recipe but add 1 tablespoon of dried or fresh tarragon to the sauce. Instead of fish stock, boil the lobsters in 2 cups white wine, 2 cups water, sliced onion, 1 carrot and 1 celery stalk. This is a dramatic dish that can be made ahead of time, popped in the oven for browning, sure to impress your guests!

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Reviewer:

Reviewed: Dec. 14, 2009

Delicious! I did have fish stock so I used 1.5 cups of the water I used to boil the lobster and I used a can of condensed cream of mushroom soup in place of the double cream, diluting it with the white wine noted. It was quite easy to assemble and prepare and hubby thought it was the best thing ever - even better then restaurant quality.

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11 users found this review helpful

Reviewer:

RCZYZYK

Reviewed: Sep. 12, 2009

A great recipe... Making the sauce i was hesitant but once the mustard parsley were in, the flavor changed. Just be careful with the salt. Only problem i had was when i broiled for 3 minutes. It wasnt long enough and the lobster meat at the bottom was still raw. I had to throw back in the oven. A suggestion: place a small amount of lobster meat in the shell and place the rest in the pan with the broth...it will all cook and you'll still have the decoration

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7 users found this review helpful

Reviewer:

Kelly

Reviewed: Dec. 31, 2007

To whoever suggested imitation crabmeat, thank you. I'd never have thought of that! I don't eat crab or lobster, so I've been mssing out on the thermidor I've been cooking for my significant other. Mind you, the sauce is good in my usual recipe, which is different from this one. I sub. about 3/4 of the wine with brandy, simmering the sauce before this also helps thicken it some. Definately a keeper, but one I'm going to 'fiddle with' before I'm sure I got the perfect, FOR US, recipe. That's the secret, fiddle until you got it just how you like it, recipes ain't written in stone, they're meant to be 'adjusted'. Anyway, nice recipe, thanks!

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21 users found this review helpful