Lobster Thermidor is a classic French dish that elevates lobster with a creamy, decadent sauce made from white wine, mustard, and a blend of cheeses. The lobster meat is removed from the shell, chopped, and cooked in a rich, flavorful sauce, then returned to the shell and baked until golden and bubbly. This indulgent dish is perfect for special occasions or celebrations, offering a luxurious blend of tender lobster, savory sauce, and a crispy, cheesy topping.
Lobster Thermidor Recipe
Ingredients:
- 2 whole lobsters (about 1½ lbs each), cooked and halved
- 2 tbsp butter
- 1 shallot, finely chopped
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1 tsp Dijon mustard
- 1/4 cup grated Gruyère or Swiss cheese
- 2 tbsp Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
- 1 egg yolk
- Salt and pepper, to taste
- Paprika, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Remove the lobster meat from the shells, chop it into bite-sized pieces, and set the shells aside.
- In a skillet, melt the butter over medium heat. Add the shallot and sauté until soft and translucent, about 2-3 minutes.
- Stir in the white wine and bring to a simmer, cooking until the wine is reduced by half. Add the heavy cream and mustard, stirring to combine.
- Lower the heat and add the lobster meat to the skillet, cooking just until heated through. Remove from the heat.
- In a small bowl, whisk the egg yolk and gradually stir it into the lobster mixture. Season with salt and pepper.
- Spoon the lobster mixture back into the reserved lobster shells. Sprinkle the Gruyère and Parmesan cheeses on top.
- Place the stuffed lobster halves on a baking sheet and bake for 10-12 minutes, or until the cheese is golden and bubbly.
- Garnish with paprika and fresh parsley before serving.
Lobster Thermidor is best enjoyed with a side of roasted vegetables or a light salad for a truly memorable and indulgent meal.
