Lobster Thermidor (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lobster tails or whole lobsters
02 -
3 tablespoons butter
03 -
1 shallot, finely chopped
04 -
1/2 cup white wine
05 -
1/2 cup heavy cream
06 -
1 tablespoon Dijon mustard
07 -
2 teaspoons brandy or cognac
08 -
2 egg yolks
09 -
1/2 cup grated Gruyère cheese
10 -
1 tablespoon chopped fresh parsley
11 -
Salt and freshly ground black pepper, to taste
12 -
Paprika, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the lobster tails or whole lobsters and cook for 6-8 minutes for tails or 12-15 minutes for whole lobsters, until they turn bright red and the meat is just cooked through. Remove the meat from the shells and chop into bite-sized pieces if using whole lobsters. Set the shells aside for later use.
02 -
Once the lobster is cooked, carefully remove the meat from the shells. If using lobster tails, cut the tail in half lengthwise and extract the meat. Keep the shells for serving.
03 -
In a medium skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes, until soft and fragrant.
04 -
Pour in the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing the wine by half.
05 -
Stir in the heavy cream and Dijon mustard, bringing the mixture to a gentle simmer. Cook for another 4-5 minutes, allowing the sauce to thicken.
06 -
Remove the pan from the heat and carefully whisk in the brandy or cognac and egg yolks. The sauce will thicken further as it cools.
07 -
Stir in the chopped lobster meat, ensuring it is evenly coated with the creamy sauce. Season with salt and freshly ground black pepper to taste.
08 -
Spoon the lobster mixture back into the reserved lobster shells, dividing it evenly. Pack gently but firmly.
09 -
Sprinkle the grated Gruyère cheese over the stuffed lobster shells, ensuring even distribution.
10 -
Place the stuffed lobster shells on a baking sheet and bake in a preheated 400°F (200°C) oven for 10-15 minutes, or until the cheese is golden brown and bubbly.
11 -
Remove from the oven and garnish with freshly chopped parsley and a light dusting of paprika. Serve immediately with a wedge of lemon.
# Notes:
01 -
For the best results, use fresh lobsters if available, and ensure the sauce has reached the right consistency before combining it with the lobster meat.
02 -
Serve with a side of fresh salad or crusty bread to complement the dish.