Lobster Thermidor is a seafood dish featuring lobster meat in a creamy, flavorful sauce, topped with cheese and baked to perfection.
Ingredients
2 whole lobsters (about 1½ lbs each)
2 tbsp butter
1 small onion, finely diced
1/4 cup dry white wine
1/4 cup heavy cream
1/4 cup fish or lobster stock
1 tbsp Dijon mustard
1 tbsp lemon juice
2 egg yolks, lightly beaten
1/4 cup grated Gruyère or Parmesan cheese
1 tbsp chopped fresh parsley (for garnish)
Salt and pepper to taste
Preparation
Cook the Lobsters:
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until bright red.
Remove and let them cool before carefully splitting them in half lengthwise.
Extract the lobster meat from the tails and claws, chop it into bite-sized pieces, and set aside. Keep the shells intact for serving.
Prepare the Sauce:
In a saucepan, melt butter over medium heat. Add the diced onion and sauté until soft and translucent.
Pour in the white wine and cook for 2 minutes until slightly reduced.
Stir in the heavy cream, fish stock, Dijon mustard, and lemon juice. Simmer for 2-3 minutes.
Thicken the Sauce:
Remove the pan from heat and slowly whisk in the beaten egg yolks to thicken the sauce.
Stir in the chopped lobster meat, season with salt and pepper, and mix well.
Assemble and Bake:
Preheat oven to 400°F (200°C).
Spoon the lobster mixture back into the reserved lobster shells.
Sprinkle grated Gruyère or Parmesan cheese over the top.
Place on a baking sheet and bake for 10-12 minutes, or until the cheese is golden and bubbly.
Garnish and Serve:
Remove from the oven and sprinkle with fresh parsley. Serve hot with a side of crusty bread or a light salad.
main ingredients:
type of dish:
main
cuisine:
France
specific recipes:
Chef-recipe
season and occasion: Valentines-Day
Type of meal:
dinner
