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Lobster Thermidor

Lobster Thermidor
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Lobster Thermidor is a classic French seafood dish featuring tender lobster meat cooked in a creamy, tangy mustard sauce with white wine and Gruyere cheese, then baked to a golden crust. This elegant recipe balances rich and fresh flavors, is surprisingly simple to prepare, and perfect for special occasions or intimate dinners.

Ingredients

Scale

Main Ingredients

  • 2 live lobsters (about 1.5 pounds each)
  • 3 tablespoons butter
  • 2 shallots, finely chopped
  • 1/2 cup white wine
  • 2 tablespoons Dijon mustard
  • 3/4 cup heavy cream
  • 1 egg yolk
  • 1 cup grated Gruyere cheese (reserve 1/4 cup for topping)
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Lobsters: Bring a large pot of salted water to a boil. Gently add the live lobsters and cook for about 8 minutes until the shells turn bright red. Remove the lobsters and let them cool slightly before cracking the shells to extract the meat from claws, tails, and knuckles.
  2. Prepare the Sauce Base: Melt butter in a large skillet over medium heat. Add finely chopped shallots and sauté until translucent and fragrant. Pour in white wine and cook until it reduces by half, concentrating the flavor.
  3. Make the Creamy Mustard Sauce: Stir in Dijon mustard and heavy cream, letting the mixture simmer gently. Add the lobster meat back to the pan and cook for 2-3 minutes to blend the flavors thoroughly.
  4. Add Egg Yolk and Cheese: Remove the pan from heat and whisk in the egg yolk to thicken the sauce. Then, fold in grated Gruyere cheese, saving some for topping. Season with salt and pepper to taste.
  5. Assemble and Bake: Spoon the lobster and sauce mixture back into the lobster shells or small ovenproof dishes. Sprinkle remaining Gruyere cheese on top. Place under the broiler or in a preheated oven at 375°F (190°C) for about 10 minutes until golden and bubbling.

Notes

  • Buy fresh lobsters for optimal texture and flavor.
  • Do not overcook the lobster; cook only until shells turn bright red to avoid tough meat.
  • Use quality Dijon mustard for the signature tangy flavor.
  • Whisk the egg yolk off heat to prevent scrambling and ensure a smooth sauce.
  • Grate cheese finely for even melting and a perfect golden crust.

Nutrition

Keywords: Lobster Thermidor, French seafood, creamy lobster, baked lobster, gourmet lobster recipe

Find it online: https://mealsbylina.com/lobster-thermidor/