Description
Lobster Thermidor is a classic French seafood dish featuring tender lobster meat cooked in a rich, creamy cognac-infused sauce with Dijon mustard, shallots, and Gruyère cheese, then baked until golden and bubbly. Perfect for an elegant dinner, this recipe serves four and delivers a decadent, flavorful experience with a crispy cheese topping and a hint of fresh herbs and lemon.
Ingredients
Scale
Seafood
- 2 whole lobsters (or 4 lobster tails, about 1 1/2 lbs total)
Sauce
- 2 shallots, minced
- 3 tbsp butter
- 1/4 cup cognac or brandy
- 1 tbsp Dijon mustard
- 1 cup heavy cream
Topping & Garnish
- 1/2 cup grated Gruyère or Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Cook the Lobster: Steam or boil the whole lobsters until just tender, about 8-10 minutes, depending on size. Remove the meat from the shells and chop into bite-sized pieces. Reserve the shells for serving.
- Sauté Shallots: In a skillet, melt butter over medium heat and add the minced shallots. Cook until the shallots are soft and translucent, about 3-4 minutes.
- Flambé with Cognac: Add the cognac or brandy to the skillet. Carefully flambé the alcohol or cook until the alcohol smell evaporates, about 1-2 minutes, stirring occasionally.
- Prepare the Sauce: Stir in the Dijon mustard and heavy cream. Let the mixture simmer gently until it thickens slightly, approximately 5-7 minutes, stirring frequently to prevent scorching.
- Add Lobster Meat: Fold the chopped lobster meat into the creamy sauce, ensuring all pieces are well coated. Season with salt and pepper to taste.
- Assemble: Spoon the lobster mixture back into the reserved lobster shells or small oven-safe ramekins. Sprinkle grated Gruyère or Parmesan cheese evenly over the top.
- Broil: Place the filled shells under a broiler for 3-5 minutes, or until the cheese topping is golden brown and bubbly. Watch closely to avoid burning.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley and a squeeze of lemon juice. Serve immediately while hot.
Notes
- You can substitute lobster tails if whole lobsters are not available.
- Flambéing adds flavor but can be skipped by simply cooking off the alcohol.
- Gruyère cheese provides a traditional nutty flavor, but Parmesan can be used as an alternative.
- Be sure to watch the broiler closely to prevent burning the cheese topping.
- Serve with a light salad or crusty bread to complement the richness of the dish.
