Description
Lobster Thermidor is a classic French dish featuring tender lobster meat cooked in a creamy, flavorful sauce made with butter, shallots, garlic, cream, Dijon mustard, and cheese. The mixture is stuffed back into the lobster shells, topped with Parmesan and Gruyère cheese, then broiled until golden and bubbly, creating an indulgent and elegant seafood treat perfect for special occasions.
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
- 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 to 8 minutes until their shells turn bright red, indicating they are cooked through. Remove the lobsters from the water and allow them to cool until safe to handle.
- Prepare the Lobsters: Once cooled, split each lobster lengthwise and carefully remove the meat from the shells. Set the lobster meat aside for the sauce. Clean and prepare the empty lobster shells for stuffing the mixture later.
- 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 softened. Pour in the water and let it reduce by half to concentrate the flavors.
- Add Cream and Seasonings: Stir in the heavy cream, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly, creating a rich and creamy base for the lobster.
- Combine Lobster Meat with Sauce: Add the reserved lobster meat to the skillet and cook for an additional 2 minutes, ensuring the meat is heated through and fully coated in the creamy sauce.
- Stuff the Lobster Shells: Spoon the creamy lobster mixture back into the cleaned lobster shells, distributing evenly between them. Top each filled shell with grated Parmesan and shredded Gruyère cheese for a deliciously cheesy crust.
- Broil: Preheat your oven’s broiler. Place the stuffed lobster shells on a baking sheet and broil them for 3 to 5 minutes until the cheese melts and turns golden brown and bubbly, adding a perfect finishing touch.
- Garnish and Serve: Remove the lobster from the oven and garnish with freshly chopped parsley. Serve immediately to enjoy the dish at its best, savoring the creamy, cheesy lobster delight.
Notes
- Be careful not to overcook the lobster when boiling to keep the meat tender.
- If you can’t find Gruyère cheese, a mild Swiss cheese makes a good substitute.
- Use fresh lemons for the best flavor in the sauce.
- Clean lobster shells thoroughly before stuffing to avoid grit or impurities.
- Serve with a side of crusty bread or a light green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: French
