Description
Lobster Thermidor is a classic French dish featuring tender lobster meat cooked in a rich, creamy mustard sauce, stuffed back into the lobster shells, topped with Parmesan and Gruyère cheeses, and broiled to golden perfection. This elegant and flavorful recipe is perfect for special occasions or an impressive dinner.
Ingredients
Scale
Seafood
- 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
Toppings and Garnish
- 2 tablespoons grated Parmesan cheese
- 1/4 cup Gruyère cheese, shredded
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Cook the Lobster: Bring a large pot of salted water to a boil. Add the lobsters and cook for 7–8 minutes until they turn bright red. Remove the lobsters and let them cool. Once cool enough, split them lengthwise, remove the meat, and clean the shells for stuffing.
- Prepare the Sauce: In a skillet, melt butter over medium heat. Add finely chopped shallots and minced garlic and sauté for 2 minutes until fragrant. Pour in the water and allow it to reduce by half. Stir in heavy cream, Dijon mustard, lemon juice, salt, and pepper. Simmer the sauce for 3–4 minutes until it thickens slightly.
- Combine Lobster Meat and Sauce: Add the lobster meat to the skillet and cook for an additional 2 minutes, stirring to coat the meat thoroughly with the creamy sauce and heating it through.
- Fill Lobster Shells: Spoon the creamy lobster mixture back into the cleaned lobster shells, distributing it evenly.
- Add Cheese and Broil: Sprinkle the grated Parmesan and shredded Gruyère cheeses evenly over the stuffed lobster halves. Preheat your oven broiler and place the lobsters on a baking sheet. Broil for 3–5 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley, and serve immediately while hot and delicious.
Notes
- Be careful not to overcook the lobster in boiling water to prevent it from becoming tough.
- If Gruyère cheese is unavailable, Swiss cheese can be a suitable substitute.
- For extra flavor, you can add a splash of white wine when reducing the water in the sauce step.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
