Description
Lobster Thermidor is a classic French dish featuring tender lobster meat cooked in a rich, creamy sauce with cognac, Dijon mustard, and Gruyère cheese, then broiled until golden and bubbly. This elegant seafood recipe offers a luxurious meal perfect for special occasions or gourmet dinner experiences.
Ingredients
Scale
Seafood
- 2 whole lobsters (or 4 lobster tails, about 1 1/2 lbs total)
Sauce
- 2 shallots, minced
- 3 tbsp butter
- 1/4 cup cognac or brandy
- 1 tbsp Dijon mustard
- 1 cup heavy cream
- 1/2 cup grated Gruyère or Parmesan cheese
Garnish & Seasoning
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Prepare Lobster: Steam or boil the lobsters until just tender. Remove the meat carefully from the shells and chop it into bite-sized pieces. Reserve the lobster shells for later use.
- Sauté Shallots: In a skillet, melt the butter and sauté the minced shallots until they become soft and fragrant.
- Flambé with Cognac: Add the cognac or brandy to the skillet. Carefully flambé to burn off the alcohol or cook until the alcohol has evaporated completely, leaving a rich flavor.
- Make Cream Sauce: Stir in the Dijon mustard and heavy cream, then simmer the mixture gently until it thickens slightly, creating a velvety sauce.
- Combine Lobster: Fold the chopped lobster meat into the creamy sauce, ensuring every piece is well coated with the luscious mixture.
- Fill Lobster Shells: Spoon the lobster and cream mixture back into the reserved lobster shells, filling them generously.
- Broil with Cheese: Sprinkle the grated Gruyère or Parmesan cheese evenly over the filled shells. Broil in the oven for 3–5 minutes, or until the cheese melts, becomes golden, and bubbly.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley and a squeeze of lemon juice. Serve immediately for the best flavor.
Notes
- Flambéing the cognac adds depth of flavor, but if you’re uncomfortable with this step, simply cook until the alcohol evaporates.
- You can substitute Gruyère with Parmesan if preferred; both provide a nice melting cheese topping.
- Use lobster tails as a convenient alternative to whole lobsters, especially if shells are not needed for presentation.
- To save time, lobster meat can be pre-cooked and stored refrigerated for up to a day before assembling.
- Be careful while broiling to avoid burning the cheese; watch closely as it can brown quickly.
