Lobster Thermidor French Classic (Print-Friendly Format)
Lobster Thermidor brings together tender lobster, Gruyère sauce, and brandy for an elegant, sumptuous entrée.
# Required Ingredients:
→ Main Components
01 -
2 lobster tails or 2 whole lobsters
02 -
3 tablespoons unsalted butter
03 -
1 shallot, finely chopped
04 -
120 millilitres dry white wine
05 -
120 millilitres heavy cream
06 -
1 tablespoon Dijon mustard
07 -
2 teaspoons brandy or cognac
08 -
2 egg yolks
09 -
60 grams Gruyère cheese, grated
10 -
1 tablespoon fresh parsley, chopped
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
Paprika, for garnish
# How to Make It:
01 -
Bring a large pot of generously salted water to a boil. Add lobster tails or whole lobsters and cook for 6–8 minutes for tails or 12–15 minutes for whole lobsters, until shells are vivid red and meat is opaque and just cooked through. If using whole lobsters, remove meat from shells and cut into bite-sized pieces. Reserve shells for serving.
02 -
Carefully remove the meat from shells. For tails, halve them lengthwise and gently extract the meat. Reserve shells to use as a serving vessel.
03 -
Melt butter in a medium skillet over medium heat. Add finely chopped shallot and sauté for 2–3 minutes until aromatic and softened.
04 -
Pour in the white wine, scraping the pan to release any browned bits. Simmer for 2–3 minutes until reduced by half.
05 -
Add heavy cream and Dijon mustard to the skillet, stirring continuously. Bring to a gentle simmer and cook for 4–5 minutes, allowing the sauce to thicken.
06 -
Remove pan from the heat. Whisk in brandy or cognac and egg yolks until fully incorporated. The sauce will thicken slightly as it cools.
07 -
Fold the chopped lobster meat into the sauce, ensuring each piece is well coated. Season to taste with salt and freshly ground black pepper.
08 -
Spoon the lobster and sauce mixture back into the reserved lobster shells, dividing it evenly. Gently pack mixture to maintain shape.
09 -
Evenly distribute grated Gruyère cheese over the filled lobster shells.
10 -
Place filled lobster shells on a baking sheet. Bake in a preheated oven at 200°C for 10–15 minutes, or until cheese is golden and bubbling.
11 -
Remove from oven and sprinkle with fresh parsley and a light dusting of paprika. Serve immediately, optionally with lemon wedges.
# Additional Information:
01 -
For the best presentation, serve the lobster mixture in the reserved cleaned shells.