Description
Lobster Thermidor is a classic French dish featuring tender lobster meat cooked in a rich, creamy sauce with white wine, mustard, and cheese, then broiled to golden perfection. This elegant recipe delivers decadent flavors perfect for a special occasion or gourmet dinner.
Ingredients
Scale
Lobster
- 2 whole lobsters (or 4 lobster tails), cooked and meat chopped
Sauce
- 2 tablespoons butter
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 2 egg yolks
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for garnish (optional)
Topping
- 1/2 cup Gruyère or Parmesan cheese, grated
Instructions
- Boil Lobsters: Bring salted water to a boil and cook the live lobsters for 8–10 minutes until they turn bright red. Remove from water, cool slightly, then split lobsters lengthwise. Remove and chop the meat, reserving the shells for later use.
- Sauté Aromatics: In a skillet over medium heat, melt the butter. Add finely chopped shallots and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.
- Reduce Wine: Pour in the dry white wine and let it simmer for 3–4 minutes until it reduces slightly, concentrating the flavors.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard. Cook the mixture for 5–6 minutes, stirring occasionally until the sauce thickens slightly.
- Temper Egg Yolks: To avoid curdling, gradually whisk several spoonfuls of the hot sauce into the egg yolks, then stir the yolk mixture back into the skillet. Continue stirring until the sauce is smooth and creamy.
- Combine Lobster Meat: Fold the chopped lobster meat into the sauce. Season with salt, pepper, and a squeeze of lemon juice if desired. Warm gently without allowing the mixture to boil.
- Fill and Top: Spoon the lobster mixture into the reserved lobster shells or ramekins. Evenly sprinkle the grated Gruyère or Parmesan cheese over the top.
- Broil: Place the filled shells under a preheated broiler for 2–3 minutes until the cheese topping is golden brown and bubbly.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve immediately with lemon wedges if preferred.
Notes
- Use fresh live lobsters for the best flavor; if using tails, ensure they are cooked before chopping.
- Tempering the egg yolks is essential to prevent curdling and achieve a smooth sauce.
- If you don’t have lobster shells, ramekins are a great alternative for broiling.
- Gruyère cheese adds a rich, nutty flavor, but Parmesan provides a sharper taste—choose according to preference.
- Serve Lobster Thermidor immediately to enjoy the creamy texture and bubbly cheese topping.
