Description
Lobster Thermidor is a sophisticated and classic French dish featuring tender lobster meat cooked in a rich, creamy sauce with shallots, garlic, Dijon mustard, and cheese, then broiled to golden perfection in the lobster shells. This elegant seafood recipe makes for an impressive main course that highlights luxurious flavors and a creamy, cheesy topping.
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
Topping
- 2 tablespoons grated Parmesan cheese
- 1/4 cup Gruyère cheese, shredded
Garnish
- 1 tablespoon chopped parsley
Instructions
- Boil Lobsters: 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 cool. Once cool enough to handle, split them lengthwise and remove the meat. Set the meat aside and clean the shells to prepare for stuffing.
- Prepare Sauce: In a skillet, melt butter over medium heat. Add chopped shallots and minced garlic, sautéing for 2 minutes until fragrant and softened. Pour in water and let it reduce by half to concentrate flavors.
- Add Cream and Seasonings: Stir in heavy cream, Dijon mustard, lemon juice, salt, and pepper. Simmer the sauce gently for 3–4 minutes until it thickens slightly, creating a rich and flavorful base.
- Cook Lobster Meat in Sauce: Add the reserved lobster meat to the skillet and cook for an additional 2 minutes, ensuring the meat is heated through and evenly coated with the creamy sauce.
- Stuff Lobster Shells: Spoon the lobster mixture into the cleaned lobster shells. Sprinkle the grated Parmesan and shredded Gruyère cheese evenly over the top of each stuffed lobster half.
- Broil to Finish: Preheat the broiler. Place the stuffed lobsters on a baking sheet and broil for 3–5 minutes until the cheese is melted, bubbly, and golden brown, creating a delicious crust.
- Garnish and Serve: Remove from the broiler and garnish with chopped parsley. Serve immediately to enjoy this rich and luxurious French classic.
Notes
- Ensure lobsters are fresh for the best flavor and texture.
- Adjust seasoning to taste before stuffing the shells.
- You can substitute Gruyère cheese with Swiss or Emmental if unavailable.
- Serve with a fresh green salad or crusty French bread to complement the richness.
- Lobster Thermidor is best enjoyed immediately to appreciate its creamy texture and warm flavors.
