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Lobster Thermidor

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Lobster Thermidor is a classic French dish that combines tender lobster meat with a creamy, flavorful sauce and is often served in the lobster shell for an elegant presentation. This dish is a luxurious indulgence, perfect for special occasions like holidays, anniversaries, or romantic dinners. Its rich, decadent flavor and beautiful presentation make it a showstopper that will impress your guests and elevate any meal. Whether you are celebrating or simply want to treat yourself to something extraordinary, Lobster Thermidor is the perfect dish to make a memorable statement at the dinner table.

Ingredients

Scale

To make Lobster Thermidor, you’ll need the following ingredients:

  • 2 lobster tails (or whole lobsters, if available)
  • 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
  • 1/2 cup grated Gruyère cheese
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Paprika, for garnish

Instructions

Prepare the Lobster Meat:

  1. Cook the Lobster: Bring a large pot of salted water to a boil. Add the lobster tails (or whole lobsters) and cook for 6-8 minutes for tails or 12-15 minutes for whole lobsters, until they turn bright red and the meat is just cooked through. If using whole lobsters, remove the meat from the shells and chop it into bite-sized pieces. Set the shells aside for later use.
  2. Remove the Meat: Once the lobster is cooked, remove the meat from the shells. If using lobster tails, cut the tail in half lengthwise and extract the meat carefully. Keep the shells to use for serving.

Make the Sauce:

  1. Sauté the Shallots: In a medium skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes, until soft and fragrant.
  2. Deglaze with Wine: Pour in the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing the wine by half.
  3. Add the Cream and Mustard: Stir in the heavy cream and Dijon mustard, bringing the mixture to a gentle simmer. Cook for another 4-5 minutes, allowing the sauce to thicken.
  4. Add Brandy and Egg Yolks: Remove the pan from the heat and carefully whisk in the brandy (or cognac) and the egg yolks. The sauce will thicken further as it cools.
  5. Combine Lobster with Sauce: Add the chopped lobster meat to the sauce, stirring to coat the meat with the creamy mixture. Season with salt and pepper to taste.

Assemble and Bake:

  1. Stuff the Lobster Shells: Spoon the lobster mixture back into the lobster shells, dividing it evenly between the two. Make sure to pack it gently.
  2. Top with Cheese: Sprinkle the grated Gruyère cheese over the top of the stuffed lobster shells, making sure it’s evenly distributed.
  3. Bake: Place the stuffed lobster shells on a baking sheet and bake in a preheated 400°F (200°C) oven for 10-15 minutes, or until the cheese is golden brown and bubbly.

Garnish and Serve:

  1. Garnish: Once the Lobster Thermidor is baked, remove it from the oven and sprinkle with freshly chopped parsley and a light dusting of paprika for color and flavor.
  2. Serve: Serve the Lobster Thermidor immediately, garnished with a wedge of lemon on the side for added freshness and zest.

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