LOBSTER THERMIDOR: ~ From: "Kalofagas.ca" - Greek Food and Beyond. Recipe Courtesy of Peter Minakis. ~ f you’ve been to a seafood tavern or even a steak house that offers some fish and seafood on the side, then you may have had lobster thermidor. It’s a French classic where you boil the lobster, cut in half, remove the lobster meat, chop up and mix into an herbed bechamel with a hint of cheese. Top with breadcrumbs and bake on high heat until the top is golden brown and crisp.