Lobster Thermidor

Lobster Thermidor

Lobster Thermidor is a classic French dish known for its luxurious flavors and creamy texture. This elegant recipe features tender lobster meat mixed with a rich, savory sauce made from shallots, wine, and egg yolks, topped with a decadent mixture of cheese and breadcrumbs.

Baked until golden and bubbling, Lobster Thermidor is a sophisticated dish that is perfect for special occasions or celebrations. Follow this recipe to recreate the timeless elegance and indulgence of Lobster Thermidor in your own kitchen.

Ingredients

• 2 whole lobsters (about 1 1/2 to 2 lbs each), cooked and meat removed
• 4 tablespoons unsalted butter, divided
• 2 shallots, finely chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon (or 1 teaspoon dried tarragon)
• Salt and pepper, to taste
• 2 egg yolks
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• Lemon wedges, for serving

How to Make Lobster Thermidor

    Prepare the Lobster Meat:

Cook the lobsters by boiling or steaming until they are bright red and cooked through. Allow them to cool slightly, then remove the meat from the shells. Cut the lobster meat into bite-sized chunks and set aside.

    Prepare the Sauce:

In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped shallots and sauté until softened and translucent, about 3-4 minutes.

Pour in the dry white wine and cook for another 2-3 minutes, allowing the wine to reduce slightly.

Stir in heavy cream, Dijon mustard, chopped parsley, and chopped tarragon. Season with salt and pepper to taste. Simmer the sauce gently for 5-7 minutes, stirring occasionally, until it thickens slightly.

Prepare the Cheese Mixture:

In a small bowl, whisk together the egg yolks. Gradually add a ladleful of the hot cream sauce to the egg yolks, whisking continuously to temper the yolks and prevent curdling.

Pour the tempered egg mixture back into the skillet with the remaining cream sauce, stirring constantly. Cook for another 1-2 minutes until the sauce thickens further. Remove from heat.

Combine Lobster and Sauce:

Gently fold the cooked lobster meat into the creamy sauce until evenly coated. Taste and adjust seasoning if needed.

Assemble and Bake:

Preheat the broiler in your oven. Arrange the lobster mixture evenly in cleaned lobster shells or in a baking dish.

In a small bowl, mix together grated Gruyère cheese, grated Parmesan cheese, and breadcrumbs. Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb mixture, tossing to combine.

Sprinkle the breadcrumb mixture evenly over the lobster and sauce mixture in the shells or baking dish.

    Broil until Golden Brown:

Place the assembled Lobster Thermidor under the preheated broiler for 3-5 minutes, or until the top is golden brown and bubbling. Keep a close eye to prevent burning.

Serve Hot:

Remove from the broiler and let the Lobster Thermidor cool slightly before serving. Garnish with additional chopped parsley or tarragon if desired. Serve with lemon wedges on the side for squeezing over the lobster.

Chef’s Note

Lobster Preparation: Ensure the lobsters are fully cooked before removing the meat. Overcooked lobster can become tough and rubbery.

Serving Presentation: For an elegant presentation, serve Lobster Thermidor in cleaned lobster shells. Alternatively, use individual gratin dishes or a baking dish for convenience.

Wine Pairing: Pair Lobster Thermidor with a crisp white wine such as Chardonnay or Sauvignon Blanc to complement the richness of the dish.

Variations: Substitute Gruyère and Parmesan with your favorite cheese blend for a different flavor profile. Add a dash of brandy or cognac to the sauce for a richer depth of flavor.

Nutritional Information (per serving)

• Calories: 600 kcal
• Protein: 40g
• Fat: 45g
• Saturated Fat: 25g
• Cholesterol: 350mg
• Sodium: 800mg
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 2g

Enjoy the decadent flavors and exquisite textures of Lobster Thermidor, a classic French dish that epitomizes gourmet dining. Perfect for special occasions or romantic dinners, this recipe promises to impress with its creamy sauce, tender lobster meat, and irresistible cheesy topping.

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