Description
Lobster Thermidor is a classic French dish featuring succulent lobster meat cooked in a rich, creamy mustard sauce, then baked with Parmesan and Gruyère cheeses until golden and bubbly. This elegant recipe combines delicate seafood flavors with a luxurious sauce, making it perfect for special occasions or an indulgent dinner.
Ingredients
Scale
Lobster
- 2 whole lobsters (about 1.5 lbs each)
Sauce
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup water
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Topping and Garnish
- 2 tablespoons grated Parmesan cheese
- 1/4 cup Gruyère cheese, shredded
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Boil the Lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for 7 to 8 minutes until they turn bright red. Remove the lobsters from the water and let them cool to a safe handling temperature.
- Prepare the Lobster Meat and Shells: Once cooled, split the lobsters lengthwise and carefully remove the meat. Set the meat aside. Clean the lobster shells thoroughly to prepare for stuffing.
- Prepare the Sauce: In a skillet over medium heat, melt the butter. Add finely chopped shallots and minced garlic, sautéing for about 2 minutes until fragrant and translucent. Add the water and cook until reduced by half. Stir in the heavy cream, Dijon mustard, lemon juice, salt, and pepper. Simmer the mixture for 3 to 4 minutes until it thickens slightly.
- Combine Lobster Meat with Sauce: Add the lobster meat to the skillet with the sauce and cook for another 2 minutes, heating through and ensuring the lobster is well coated with the creamy mixture.
- Stuff the Lobster Shells: Spoon the lobster and sauce mixture back into the cleaned lobster shells. Evenly top with grated Parmesan and shredded Gruyère cheese.
- Broil: Preheat your oven’s broiler. Place the stuffed lobster halves on a baking sheet and broil for 3 to 5 minutes, or until the cheese topping is melted, bubbly, and golden brown.
- Garnish and Serve: Remove from the broiler and garnish with chopped parsley. Serve immediately to enjoy the Lobster Thermidor at its best.
Notes
- Be careful not to overcook the lobster when boiling, as it can become tough.
- Ensure the sauce is thick but not too dense before adding the lobster meat to maintain a creamy texture.
- You can substitute Gruyère with a good quality Swiss cheese if unavailable.
- Serve with a light salad or crusty bread to complement the richness.
- For a more intense flavor, you can add a splash of white wine to the sauce during the reduction step.
