Description
Lobster Thermidor is a classic French seafood dish featuring succulent lobster meat cooked in a creamy, flavorful sauce made with butter, shallots, garlic, Dijon mustard, and cheese, then broiled to golden perfection. This elegant yet straightforward recipe serves two and highlights the rich, indulgent flavors of lobster combined with a cheesy, velvety sauce.
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
- Boil the Lobsters: Bring a large pot of salted water to a rolling boil. Add the lobsters and cook them for 7–8 minutes until their shells turn bright red, indicating they are cooked. Remove the lobsters from the water and let them cool enough to handle.
- Prepare the Lobster Meat and Shells: Once cooled, carefully split the lobsters lengthwise. Remove the meat from the shells, keeping it intact, and clean the empty shells thoroughly to be used later for stuffing.
- Prepare the Sauce: In a skillet over medium heat, melt the butter. Add the finely chopped shallots and minced garlic and sauté for about 2 minutes until aromatic and softened. Pour in the water and cook until reduced by half, about 2–3 minutes.
- Finish the Sauce: Stir in the heavy cream, Dijon mustard, lemon juice, salt, and pepper. Simmer the sauce gently for 3–4 minutes until it thickens slightly, enhancing the flavors and texture.
- Combine Lobster Meat with Sauce: Add the extracted lobster meat back into the skillet, stirring to coat thoroughly with the creamy sauce. Cook for an additional 2 minutes so the meat warms and absorbs the sauce flavors.
- Stuff the Lobster Shells: Spoon the lobster and sauce mixture evenly into the cleaned lobster shells, filling them generously.
- Add Cheese Topping: Sprinkle the grated Parmesan cheese and shredded Gruyère cheese evenly over the stuffed lobster halves to prepare for broiling.
- Broil the Lobsters: Preheat your broiler to high. Place the stuffed lobster halves on a baking sheet and broil them for 3–5 minutes until the cheese is melted and golden brown, creating a deliciously bubbly crust.
- Garnish and Serve: Remove the lobsters from the oven and garnish with the chopped parsley. Serve immediately while hot and enjoy this classic French delicacy.
Notes
- Ensure not to overcook the lobster in the boiling stage to keep the meat tender.
- Using fresh Gruyère and Parmesan cheese enhances the dish’s flavor significantly.
- The recipe can be doubled for more servings, adjusting the ingredients accordingly.
- Serve with a crisp green salad or crusty bread to complement the richness.
- Use fresh lemons for the lemon juice whenever possible for the best flavor.
