Indulge in Classic Lobster Thermidor (Print version)

Tender lobster in a brandy cream sauce, spooned into shells and broiled with Gruyere for a French dinner that feels restaurant-worthy at home.

# Ingredients:

For the lobster

01 - 4 lobster tails, 6-8 oz (170-225 g) each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

For the Thermidor sauce

05 - 3 tablespoons unsalted butter
06 - 1 small shallot, finely minced
07 - 1 garlic clove, finely minced
08 - 2 tablespoons all-purpose flour
09 - 1/4 cup (60 ml) brandy or cognac
10 - 1/3 cup (80 ml) dry white wine
11 - 1/2 cup (120 ml) seafood stock or clam juice
12 - 3/4 cup (180 ml) heavy cream
13 - 2 teaspoons Dijon mustard
14 - 1 teaspoon fresh lemon juice
15 - 1 teaspoon chopped fresh tarragon
16 - 1 tablespoon chopped fresh parsley
17 - 1/8 teaspoon cayenne pepper
18 - Salt and black pepper, to taste

For the topping

19 - 3/4 cup (75 g) grated Gruyere cheese
20 - 1/4 cup (15 g) panko breadcrumbs
21 - 1 tablespoon melted butter
22 - 1 tablespoon grated Parmesan cheese

# Instructions:

01 - Bring 2 inches of water to a simmer in a pot with a steamer basket. Add the lobster tails, cover, and steam for 5-6 minutes until the shells are red and the meat is just opaque. Transfer to a bowl of ice water for 3 minutes, then drain well.
02 - Use kitchen shears to cut the underside of each tail shell. Lift out the lobster meat in one piece if possible, then chop it into bite-size chunks. Set the empty shells cut-side up on a foil-lined baking sheet.
03 - Heat the broiler with a rack about 6 inches from the heat. Melt 3 tablespoons butter in a skillet over medium heat. Add the shallot and cook for 2-3 minutes until soft, then add garlic and cook for 30 seconds.
04 - Stir in the flour and cook for 1 minute. Add the brandy and white wine, whisking until smooth, then simmer for 2-3 minutes until reduced by about half.
05 - Whisk in the seafood stock, cream, Dijon, lemon juice, tarragon, parsley, and cayenne. Simmer for 3-4 minutes until the sauce lightly coats a spoon. Season with salt and pepper.
06 - Add the chopped lobster to the sauce and stir gently for 30-60 seconds, just until coated and warm. Do not boil the lobster in the sauce.
07 - Spoon the lobster mixture into the reserved shells. Mix the Gruyere, panko, melted butter, and Parmesan, then sprinkle it evenly over the filling.
08 - Broil for 3-5 minutes until the topping is browned and the sauce bubbles at the edges. Serve immediately with lemon wedges if desired.

# Good to know:

01 - Best served immediately after broiling.
02 - The lobster is cooked twice, so keep the first steaming step brief.
03 - Use seafood stock or clam juice for the fullest flavor.

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