Chef John: I just wanna send a huge hug from Hawaii. This recipe was amazing! I couldn't find fresh tarragon at my local grocery store, so I used Italian parsley instead and I threw in come Calabria chili's in the mix and it was a hit! Thank you for always supporting our inner chefs with easy, fun and delicious recipes.
I did it for lunch today. I just added one small clove of garlic, 1/2 tsp of dijon, and 1/2 tap of finely chopped jalapenos. Little squueze of lemon while serving. Rest I blindly followed the recipe. It was heavenly. A perfect dish to impress
Chef John, I absolutely LOVE all the recipes you prepare on these video shoots. You’re very talented and entertaining. I’ve never prepared a bad meal after watching your extremely informative videos. I mean, after all, you are the Imogene Poots of your video shoots.
I had this when I was 18 yrs old at s fancy Sea Food Restaurant n it was so good & delicious but way to rich in heavy cream n butter . Now that I'm older n wiser I know I would enjoy the meal so much more. N the Famous well known Restaurant was Owned by the actor who played the skipper on Gilligan's Island it was in Southern California . He came over to our table n said hello that nite at Dinner . Tyfs n for bringing back a good memory .
Thank you for putting captions on your video, Chef John! I've wanted to share your stuff to some friends of mine who are Deaf/HoH, but they wouldn't have gotten much out of the videos before. I'm so happy that your videos are going to be more accessible now, opening up your fantastic recipes to even more people. ♥
Chef John...I have tears of happiness for this recipe!😢😢😢Me looooves to eat lobster and you made such a d'lightful dish!!!😄Thanks deeply for sharing your awesome enthusiasm and very joyful sense of humor!!! You are an incredible blessing in so many people's lives!!!!😄😇🐇🐶🐱
One of those once in a while videos of culinary perfection that serve to remind the audience that Chef John is still the best damn chef on RUclips. Yes, ladies and gentlemen, that kooky character with the cringe-inducing puns is a world-class master of the kitchen.
I have been watching you for years. I commented on this video so you would see it. You have created one of the greatest cooking shows that I have been privy to, and I like watching many of them, including b&w Julia Childs old shows. Thank you for creating such a great show and look forward to seeing, and learning, for years to come!
Made this for my wife and I this evening. It was an epicurean triumph! The flavor of the lobster shined through the Béchamel perfectly. My only variations were to steam the lobsters for three minutes, then add dry (that's all I had on hand) tarragon to the steaming broth and reduce the broth to just a few tablespoons. I added all the broth reduction to the half & half before adding to the sauce. The tarragon came through clearly. Many thanks for a delicious and delightfully quick recipe.
Chef John you are my families Super Hero. My ten year old tells me I should open up a restaurant because he lives every meal I've prepared from watching your channel.
Every time I’ve seen lobster tails on sale in NY, I thought of making this because I remember how great it was. But I also vaguely remembered how complicated the recipe from the 1950s was, so I’d always default to the easier making of Lobster Newburgh served on toast points. Good, but not so much as Thermidor. Thanks for modernizing. The only thing I’d change is to serve with a crusty artisan bread so there’s something to soak up the great sauce. Loved it!
I made this for new years dinner and man was it so easy yet fabulous! I come from a family of chefs and tough critics, so I was really aiming for a crowd pleaser. These are so simple yet rich and decadent. Thank you Chef John!
Chef John, I made this tonight with the addition of two prawns. I only had two 3oz. lobster tails. I also poached the lobster and shrimp in the milk, removed the meat and let the milk cool with the empty shells inside. I strained that into the mushrooms and it was magic! Those fungi tasted like lobster. Thanks for the fantastic recipe. Now I can afford lobster anytime.😋
That looks tasty! Also, stuffing something with mushrooms reminds me of my favorite appetizer, stuffed mushrooms! I'd love to see Chef John's take on stuffed mushrooms. (A quick RUclips search didn't turn up anything.)
Your voice omg 🤣🤣🤣🤣 your cadence is hilarious but it is so easy to Follow!🤣🤣🤣🤣🤣 😁😁😁😁 my god this was awesome to watch. Made some super good lobster thank you so much!
I love making Lobster Thermador. I haven’t used mushrooms but maybe next time. For added richness I gently add lump crab meat. Thanks for the foil trick, that’s one hack I’ll steal! Love your recipes and cooking videos! Thank you for sharing!
I made this tonight for Val Day. It was excellent! Thanks Chef John...I have had this dish about 5 yrs ago, in a SF restaurant, (won't say the name) but didn't care for as it was very creamy and rich, too much so for my taste.... . My DH rates this recipe A++ Husband approved!
Awesome, Chef John! I always wanted know know how to make this dish. I really it right now, but it will need to wait. I'll be making this real soon. Thanks, John.
dude, I have been watching you forever. love your narration. love your tone. love your many tips and suggestions. love this dish. going to try it soon for a Christmas/New Year's dinner with the wifey..... maybe share some with the kids. maybe.
Cooking : NO YOU REALLY DON'T... cuz It's NOT LOBSTER THERMIDOR ! THATS JUST RUINING YOUR LOBSTER WITH MUSHROOM SOUP!!! MUSHY AND NASTY TO DO THAT TO A BEAUTIFUL LOBSTER. Do yourself a favor and find Julia's Recipe . NOW THATS THERMIDOR !! FROM THE BEST COOK EVER !!
Thank You Chef John, My mom an excellent cook who followed Chef Graham Kerr use to make this for my birthday, she wrote down the recipe but of course her handwriting over the years began to fade and it was difficult to read her hadwriting. I have look at many, many other chefs ideas how this is done and none seemed to be how she did it. This is very close, I think she used dry sherry and dejion mustard and as you mentioned in the 60's that would be typical. I will play with both, but I thank you for doing this.
lol. I was introduced to a lot of foods I hadn't had before through that game. I'm glad I am not the only one. If only learning to cook was easy as pointing and clicking and waiting while time is sped up.
I needed to do a non-dairy version for one of by guests so used a smashed boiled potato with white wine instead of the milk/cream/crème fraiche. Maybe not quite as good as the original but still a very good alternative for anyone who has to avoid dairy. Also used digestive quality rum (Ron de Barrilito) since I had no cognac available; that worked very well, maybe even a better idea than cognac as it has a bit more sweetness and is a slightly nutty addition. Great recipe Chef John, thank you, I will definitely this one do again.
I made this last night. Came out perfect and delicious. Thanks again for a beautiful recipe. I wish I could send a picture. It looks just like yours. 😁. I’m so proud of myself lol
lovely lovely narrative, beautiful dish, merry xmas to you, sir. I recommended your recent chocolate making video to a lady at the grocery store, and boy, was she happy the next time she saw me!
This will be perfect for Valentines Day - sooo many "compliments" will follow. "When asked to dine, on lobsters and wine. Oh I knew, how I knew, but I went".
Very noice. Little suggestion: add captions for ingridients. For a non-native speaker some of those words are fairly rare in an everyday life and it's almost imposible to transcribe them (well, unless you've heard them already).
Reminds me of my lobster imperial recipe Which is my all time favorite. Main difference is no mushrooms in the sauce, and the addition of natural ALMOND extract and cream cheese and cream. And a larger amount of cognac, that is evaporated off more. Also I use larger tails and live main lobster or even better... Florida lobster, as large as you can afford...but at least 1 lb. Each, if possible. This cuts the prep time in half also since it will reduce by half the prep work per serving. (1 tail per person)... vs. 4.
Hi, John! I love your lobster thermidor recipe. I will try it. I'm wondering if you can help me track down an older, far richer recipe. Here goes. It was a cross-country station wagon family vacation trip (from Wisconsin to California). I think we caught a glimpse of the Grand Canyon, but Dad had a toothache. Anyway, Elvis died along the way (to give you a time frame). But we made it to Fisherman's Wharf in San Francisco and I had a life changing experience (as a sullen teen). My younger brother got sick from eating too much sourdough bread. I had lobster thermidor that I remember to this day. It was huge and whipped up in a wine and cheese sauce. Broiled. I can still picture it, forty-some years later. Does this ring any bells with you? Can you point me to an outrageously rich, old-fashioned lobster thermidor recipe? Your videos are a source of joy to me!
Being from southern New England, I have decided long ago that lobster are way more trouble than they're worth, but these look yummy. Give me sea scallops any day! Merry Christmas, Chef John. God bless you and yours.
Yum!! Thanks for the cleaning tips! I've only had it in a restaurant, but I can definitely do a mean mushroom milk gravy, and make this. Pretty pricey in South Dakota, but oh so good! Happy Holidays!! 🎄🎁🌲
Check out the recipe: www.allrecipes.com/Recipe/262161/Chef-Johns-Lobster-Thermidor/
Food Wishes thank you for adding the allrecipes link to all your videos! 😊 That must have taken a long time!
Food Wishes: WOWZER!!!
You could hold the tail and then use the fork. That way you are the Saint Michel of your béchamel.
Chef John you are, after all, the mobster of your lobster
Haha i Love this
Nice!
loved that!!! Lol! This is my favorite channel!
You need two 3 pound Maine lobsters for this..not those little babies!
Joel Thompson 😂😂🤣🤣. So True!
You are the Chef John of how you prepare your prawn!
Fortminorfan12, if this doesn't get pinned, then this world isn't worth living in anymore.
HAHAHAHA!
You are the *Commodore 64* of your *Lobster Thermidor*
LOL, very witty.
Chef John you are the matador of your thermidor.
Chef John: I just wanna send a huge hug from Hawaii. This recipe was amazing! I couldn't find fresh tarragon at my local grocery store, so I used Italian parsley instead and I threw in come Calabria chili's in the mix and it was a hit!
Thank you for always supporting our inner chefs with easy, fun and delicious recipes.
You are the Christian Bale of your lobster tail!
You are the Eva Gabor of your Thermidor!
You are the Grand Central Station of your crustacean!
LOL, if you got more, keep em coming!
Haha bump
You are after all the Bernie Sanders of your table manners.
I did it for lunch today. I just added one small clove of garlic, 1/2 tsp of dijon, and 1/2 tap of finely chopped jalapenos. Little squueze of lemon while serving. Rest I blindly followed the recipe. It was heavenly. A perfect dish to impress
Chef John, I absolutely LOVE all the recipes you prepare on these video shoots. You’re very talented and entertaining. I’ve never prepared a bad meal after watching your extremely informative videos. I mean, after all, you are the Imogene Poots of your video shoots.
The only two things I can think of is The Sims and the fact that I've never been this early for a Chef John video. I'm very happy about both.
Yum, love the light approach!
I had this when I was 18 yrs old at s fancy Sea Food Restaurant n it was so good & delicious but way to rich in heavy cream n butter . Now that I'm older n wiser I know I would enjoy the meal so much more. N the Famous well known Restaurant was Owned by the actor who played the skipper on Gilligan's Island it was in Southern California . He came over to our table n said hello that nite at Dinner . Tyfs n for bringing back a good memory .
Oh Chef John, your humor and recipes are one of the highlights of my week 👍👍
I love how you made one of the dishes a lot of chefs dread making look stupid easy to make.
I will for sure be trying your version out soon.
The best chef. Amazing. Such a boss. You are the best chef John. Round the outside round the outside
Fun fact: "those lil flippers" are called swimmerets! :D
Thank you for putting captions on your video, Chef John! I've wanted to share your stuff to some friends of mine who are Deaf/HoH, but they wouldn't have gotten much out of the videos before. I'm so happy that your videos are going to be more accessible now, opening up your fantastic recipes to even more people. ♥
Chef John...I have tears of happiness for this recipe!😢😢😢Me looooves to eat lobster and you made such a d'lightful dish!!!😄Thanks deeply for sharing your awesome enthusiasm and very joyful sense of humor!!! You are an incredible blessing in so many people's lives!!!!😄😇🐇🐶🐱
One of those once in a while videos of culinary perfection that serve to remind the audience that Chef John is still the best damn chef on RUclips. Yes, ladies and gentlemen, that kooky character with the cringe-inducing puns is a world-class master of the kitchen.
Cowboy Kent on his heels tho
I made this for my husband and brother tonight. My gawd it was amazing! Thank you Chef John. 🙏
Chef John i just adore your thermidor.
Most honest food Chanel. Just love it !!!!
I love your cooking instructions
How can anyone give this a thumbs down? My favorite dish. Decadent and Delish.
I have been watching you for years. I commented on this video so you would see it. You have created one of the greatest cooking shows that I have been privy to, and I like watching many of them, including b&w Julia Childs old shows. Thank you for creating such a great show and look forward to seeing, and learning, for years to come!
Made this for my wife and I this evening. It was an epicurean triumph! The flavor of the lobster shined through the Béchamel perfectly. My only variations were to steam the lobsters for three minutes, then add dry (that's all I had on hand) tarragon to the steaming broth and reduce the broth to just a few tablespoons. I added all the broth reduction to the half & half before adding to the sauce. The tarragon came through clearly. Many thanks for a delicious and delightfully quick recipe.
This VoiceOver is making me smile. Food looks delicious :)
Chef John you are my families Super Hero. My ten year old tells me I should open up a restaurant because he lives every meal I've prepared from watching your channel.
This looks delicious, and the way chef John kept going back in kind of says it all.
I love how easy you make it look! Also the happy sound of your narrative:)
Every time I’ve seen lobster tails on sale in NY, I thought of making this because I remember how great it was. But I also vaguely remembered how complicated the recipe from the 1950s was, so I’d always default to the easier making of Lobster Newburgh served on toast points. Good, but not so much as Thermidor. Thanks for modernizing. The only thing I’d change is to serve with a crusty artisan bread so there’s something to soak up the great sauce. Loved it!
This will be Valentine’s dinner 2022, thanks for this easy recipe.
Chef John ... you are my food crush!!!! I watch your videos when i'm in bed trying to fall asleep because your voice relaxes me. ROFLMBO!!!
An old boyfriend used to adore this dish....had it for Xmas at his parents house in Hawaii...AWESOME
Love Chef John, you’re the best!
I made this for new years dinner and man was it so easy yet fabulous! I come from a family of chefs and tough critics, so I was really aiming for a crowd pleaser. These are so simple yet rich and decadent. Thank you Chef John!
Made this many times and it's great! I use bourbon instead of Brandy/Cognac for a stronger flavor
Chef John, I made this tonight with the addition of two prawns. I only had two 3oz. lobster tails. I also poached the lobster and shrimp in the milk, removed the meat and let the milk cool with the empty shells inside. I strained that into the mushrooms and it was magic! Those fungi tasted like lobster. Thanks for the fantastic recipe. Now I can afford lobster anytime.😋
Chef John: this was a hit! Thank you for this yummy recipe!
Thank you so much chef Jonh....you are a great Teacher....God bless you and your family health and happiness ❤❤❤❤❤
Delicious recipe. Thanks chef John.
That looks tasty! Also, stuffing something with mushrooms reminds me of my favorite appetizer, stuffed mushrooms! I'd love to see Chef John's take on stuffed mushrooms. (A quick RUclips search didn't turn up anything.)
Dinah Shore's "Secret to Happiness" is Lobster Thermidor. Thank you Chef for making me happy😉👌
Your voice omg 🤣🤣🤣🤣 your cadence is hilarious but it is so easy to
Follow!🤣🤣🤣🤣🤣 😁😁😁😁 my god this was awesome to watch. Made some super good lobster thank you so much!
I made it today, and it was so mind-blowingly amazing. thank you so much for sharing this recipe.
I just love you Chef John... Your recipes are awesome😊
Slightly different recipe but when I had this it was and still is the most delicious dish I've ever had, hands down!
I love making Lobster Thermador. I haven’t used mushrooms but maybe next time. For added richness I gently add lump crab meat. Thanks for the foil trick, that’s one hack I’ll steal! Love your recipes and cooking videos! Thank you for sharing!
I make sure to watch every new video you release! Always great solid flavorful recipes!! --David Hutchins from west boylston Massachusetts
Looks delicious and you are so fun to listen to! Thank you
I made this tonight for Val Day. It was excellent! Thanks Chef John...I have had this dish about 5 yrs ago, in a SF restaurant, (won't say the name) but didn't care for as it was very creamy and rich, too much so for my taste.... . My DH rates this recipe A++ Husband approved!
Chef John, you are the troubadour of your Thermidor.
Fabulous! I don't remember the last time that I made Thermidor. Perfect for the Holidays.
Awesome, Chef John! I always wanted know know how to make this dish. I really it right now, but it will need to wait. I'll be making this real soon. Thanks, John.
finally I can see how my sims made the most fancy dish avaliable :)
Great recipe for spiny lobster season!!
Thank you so much for the wonderful video! I always, always enjoy your uploads!
dude, I have been watching you forever. love your narration. love your tone. love your many tips and suggestions. love this dish. going to try it soon for a Christmas/New Year's dinner with the wifey..... maybe share some with the kids. maybe.
I love Lobster... this looks amazing.. not a typical lobster indeed
I agree!
Cooking : NO YOU REALLY DON'T... cuz It's NOT LOBSTER THERMIDOR ! THATS JUST RUINING YOUR LOBSTER WITH MUSHROOM SOUP!!! MUSHY AND NASTY TO DO THAT TO A BEAUTIFUL LOBSTER.
Do yourself a favor and find Julia's Recipe . NOW THATS THERMIDOR !!
FROM THE BEST COOK EVER !!
Thank You Chef John, My mom an excellent cook who followed Chef Graham Kerr use to make this for my birthday, she wrote down the recipe but of course her handwriting over the years began to fade and it was difficult to read her hadwriting. I have look at many, many other chefs ideas how this is done and none seemed to be how she did it. This is very close, I think she used dry sherry and dejion mustard and as you mentioned in the 60's that would be typical. I will play with both, but I thank you for doing this.
Yet another great recipe/video - PLEASE keep 'em coming Chef John! Thanks for all you do and, as always......enjoy! :)
Chef John, you make me so happy!
WONDERFUL!! I’m excited to try this!!
Still waiting on a scratch country cornbread recipe!
Chef John, you inspire me to want to cook again.
Merry Christmas and a Happy New Year to one and all from Orem,Utah.
I've always wanted to know what this dish was after I first saw it in the sims lol
Thought of the same thing. Was this a lvl 10 food?
Andrew Ng yes level 10. It took me years of playing the sims to realize it was a real dish. Its never on a restaurant menu its too labor intensive.
Oh yeaa I used to make my Sims serve this when the school principal came to the house. How about Ambrosia? I've never seen anyone serve it before.
lol. I was introduced to a lot of foods I hadn't had before through that game. I'm glad I am not the only one. If only learning to cook was easy as pointing and clicking and waiting while time is sped up.
This was a level 9 food in Gourmet Cooking skill. Still, I always thought that Sims food were all made up.
something new to make thanks John. Looks yummy
Wow. This looks incredible, and better than anything at Red Lobster.... I bet this would impress ANYONE.
I needed to do a non-dairy version for one of by guests so used a smashed boiled potato with white wine instead of the milk/cream/crème fraiche. Maybe not quite as good as the original but still a very good alternative for anyone who has to avoid dairy.
Also used digestive quality rum (Ron de Barrilito) since I had no cognac available; that worked very well, maybe even a better idea than cognac as it has a bit more sweetness and is a slightly nutty addition.
Great recipe Chef John, thank you, I will definitely this one do again.
Thanks CJ, looks good .I'm going to try shrimp to increase the volume as opposed to mushrooms . In for a penny in for a pound .
Sounds like a great idea. Maybe both shrimp and some mushrooms.
Awesome recipe!!! I'm in love
I made this last night. Came out perfect and delicious. Thanks again for a beautiful recipe. I wish I could send a picture. It looks just like yours. 😁. I’m so proud of myself lol
lovely lovely narrative, beautiful dish, merry xmas to you, sir. I recommended your recent chocolate making video to a lady at the grocery store, and boy, was she happy the next time she saw me!
what a gorgeous looking dish
One of the better vids you have done in a while chef. Can't wait to try this!
This will be perfect for Valentines Day - sooo many "compliments" will follow.
"When asked to dine, on lobsters and wine.
Oh I knew, how I knew, but I went".
I am going to try this on New Year's Eve. Really enjoyed your video. Thank you for sharing.
Very noice.
Little suggestion: add captions for ingridients.
For a non-native speaker some of those words are fairly rare in an everyday life and it's almost imposible to transcribe them (well, unless you've heard them already).
Newbie--You can go to his website at FoodWishes.com where posts written recipes....and Merry Christmas to you!
Reminds me of my lobster imperial recipe
Which is my all time favorite. Main difference is no mushrooms in the sauce, and the addition of natural ALMOND extract and cream cheese and cream.
And a larger amount of cognac, that is evaporated off more.
Also I use larger tails and live main lobster or even better... Florida lobster, as large as you can afford...but at least 1 lb. Each, if possible. This cuts the prep time in half also since it will reduce by half the prep work per serving. (1 tail per person)... vs. 4.
Always informative and entertaining, Sir.
Iove your channel, I also like the way you speak when doing cooking videos😌👍 very thural
Beautiful!!! Merry Christmas, and Happy New Year, Chef John! Thank you very much for all of the lovely videos!! :-)
Looks amazing...thank you for a great recipe...
Hi, John!
I love your lobster thermidor recipe. I will try it. I'm wondering if you can help me track down an older, far richer recipe. Here goes.
It was a cross-country station wagon family vacation trip (from Wisconsin to California). I think we caught a glimpse of the Grand Canyon, but Dad had a toothache. Anyway, Elvis died along the way (to give you a time frame). But we made it to Fisherman's Wharf in San Francisco and I had a life changing experience (as a sullen teen). My younger brother got sick from eating too much sourdough bread. I had lobster thermidor that I remember to this day. It was huge and whipped up in a wine and cheese sauce. Broiled. I can still picture it, forty-some years later. Does this ring any bells with you? Can you point me to an outrageously rich, old-fashioned lobster thermidor recipe?
Your videos are a source of joy to me!
Such a grand recipe. Thank you, Chef John for your consideration to us mere mortals!
three million whoa.. really blew up since i joined.. so very awesome indeed. Very well deserved.
Amazing recipe
Happy Holidays Chef John!! Awesome recipes.
2:12 ..the elusive Chef John reflection!
RIgardener and ironically at 7:12
rushes back up to the video ... twice
That cutting board could tell some stories! Although it's just a cutting board. Happy Holidays Chef John!
*Beautiful luxury and delicious food here! The lobster is amazingly delicious so this must be great!*
Being from southern New England, I have decided long ago that lobster are way more trouble than they're worth, but these look yummy. Give me sea scallops any day! Merry Christmas, Chef John. God bless you and yours.
Looks luscious. Thanks so much!
I made this it tasted amazing!!
About to make this for my fourth time! It's always popular, thanks Chef John!
Please do some updated versions of old videos! definitely need a new tandoori recipe.
Looks amazing! My mouth is watering!
Yum!! Thanks for the cleaning tips! I've only had it in a restaurant, but I can definitely do a mean mushroom milk gravy, and make this. Pretty pricey in South Dakota, but oh so good! Happy Holidays!! 🎄🎁🌲
I am going to try this!!! Thank you for sharing!!!
It looks really nice!
The only time I had this was in North of France in Normandy ...Awesome.