recette, facile, homard, cajun
25 minutes • 2 servings


Savor our Cajun Style Lobster Thermidor, a spicy version of the French classic. Enriched with our Mardi Gras spices, this dish combines lobster, creamed corn, Monterey Jack cheese, and bacon, all seasoned with bourbon. Garnished with microgreens, radishes and red onions, and served with lemon wedges, this Lobster Thermidor offers an exquisite balance of luxury and intense Cajun flavors.


  • 2 cooked lobsters
  • 1/2 cup shredded Monterey Jack cheese
  • 1 can of creamed corn 284ml
  • 2 French shallots, finely chopped
  • 1 1/2 oz Bourbon
  • 4 slices of bacon, cooked and crumbled
  • 2 tbsp. Cajun Mardi Gras spices
  • 1/2 cup microgreens
  • 2 radishes cut into small sticks
  • 2 mini red onions cut into thin rings
  • Salt and pepper
  • Olive oil
  • Lemon wedges for serving


  1. In a pan over high heat, brown the French shallots with a drizzle of olive oil for 2 to 3 minutes. Deglaze with Bourbon and continue cooking for 1 to 2 minutes. Add the creamed corn and Cajun spices. Continue cooking over medium heat for 5 minutes and transfer to a blender or food processor to obtain a smooth, creamy sauce.
  2. Remove the claws from the lobsters and cut the shells in 2. Remove the meat from the lobsters and claws and roughly chop.
  3. Fill the shells with the flesh, add the corn sauce, sprinkle with crumbled bacon and garnish with Monterey Jack cheese. Place on the BBQ at high temperature or in the oven until the cheese is well melted.
  4. In a bowl, mix the microgreens, radish and red onions. Add a drizzle of olive oil, season with salt and pepper and serve with the lobsters.

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