Description
Lobster Thermidor is a classic French dish featuring tender lobster meat cooked in a creamy, flavorful sauce with Dijon mustard, brandy, and Gruyère cheese, then baked to golden perfection inside the lobster shells. This elegant seafood recipe is perfect for a special occasion or a gourmet dinner for two.
Ingredients
Scale
Seafood
- 2 lobster tails or whole lobsters
Sauce
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons brandy or cognac
- 2 egg yolks
Toppings and Seasoning
- 1/2 cup grated Gruyère cheese
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the Lobster: Bring a large pot of salted water to a boil. Cook lobster tails for 6-8 minutes or whole lobsters for 12-15 minutes until the shells turn bright red and the meat is cooked through.
- Prepare Lobster Meat: Remove the lobster meat from the shells carefully, then chop into bite-sized pieces. Set the empty shells aside for later use.
- Sauté Shallots: In a medium skillet, melt butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until they become fragrant and softened.
- Create the Sauce Base: Pour in the white wine and simmer the mixture until it reduces by half. Stir in the heavy cream and Dijon mustard, continuing to cook the sauce until it thickens to a creamy consistency.
- Incorporate Brand and Egg Yolks: Remove the skillet from heat. Whisk in the brandy or cognac, followed by the egg yolks, stirring quickly to combine without scrambling the eggs. Fold the chopped lobster meat into the sauce and season with salt and pepper to taste.
- Fill and Bake: Spoon the lobster mixture back into the reserved lobster shells. Sprinkle grated Gruyère cheese evenly over the top. Bake in a preheated oven at 400°F (204°C) for 10-15 minutes until the cheese is melted and golden brown.
- Garnish and Serve: Remove from the oven and garnish with a light sprinkle of paprika and chopped parsley if desired. Serve immediately for a luxurious and comforting seafood dish.
Notes
- Use either lobster tails or whole lobsters depending on availability and preference.
- If preferred, garnish with fresh parsley alongside paprika for additional color and flavor.
- Carefully monitor the oven to avoid over-browning the cheese topping.
- The brandy or cognac enhances flavor but can be omitted to reduce alcohol content; consider adding an extra teaspoon of white wine instead.
