Description
Lobster Thermidor is a classic French dish featuring tender lobster meat cooked in a rich, creamy mustard sauce, stuffed back into lobster shells, topped with Parmesan and Gruyère cheese, and finished under the broiler until golden and bubbly. This elegant recipe delivers a luxurious seafood experience perfect for special occasions.
Ingredients
Scale
Lobster
- 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 and Garnish
- 2 tablespoons grated Parmesan cheese
- 1/4 cup Gruyère cheese, shredded
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Boil the Lobsters: Bring a large pot of salted water to a boil. Add the whole lobsters and cook for 7 to 8 minutes until their shells turn bright red. Remove them from the water and let cool until safe to handle. Then, split the lobsters lengthwise and carefully remove the meat. Clean the shells thoroughly to prepare them for stuffing.
- Prepare the Sauce: In a skillet over medium heat, melt the butter. Add the finely chopped shallots and minced garlic, sautéing for about 2 minutes until fragrant and translucent. Pour in the water and allow it to reduce by half. Stir in the heavy cream, Dijon mustard, lemon juice, along with salt and pepper to taste. Let the mixture simmer gently for 3 to 4 minutes until the sauce thickens slightly.
- Combine Lobster Meat with Sauce: Add the lobster meat back into the skillet with the sauce. Cook for an additional 2 minutes to warm the meat thoroughly and coat it well in the creamy sauce.
- Stuff the Lobster Shells: Spoon the lobster and sauce mixture evenly into the cleaned lobster shells. Generously sprinkle grated Parmesan cheese and shredded Gruyère cheese on top of each stuffed shell.
- Broil: Preheat your oven’s broiler. Place the stuffed lobster shells on a baking sheet and broil for 3 to 5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove from the oven and sprinkle with chopped parsley for a fresh, vibrant garnish. Serve immediately to enjoy this rich and classic French seafood dish.
Notes
- When boiling lobsters, ensure the water is well salted to enhance flavor.
- Be careful not to overcook the lobster during boiling to keep the meat tender.
- If Gruyère is unavailable, Emmental or a mild Swiss cheese can be used as a substitute.
- Use fresh parsley for garnish to add color and a touch of freshness.
- Broil carefully to avoid burning the cheese; watch closely as broiler strengths differ.
