Cypriot Lobster Thermidor

Ingredients

In this Cypriot adaptation of Lobster Thermidor, we incorporate traditional Cypriot ingredients and flavors to give the dish a distinct Mediterranean twist. The original French recipe is enhanced with the addition of Cypriot halloumi cheese, which adds a unique salty and creamy flavor to the dish. We also infuse the sauce with Cypriot herbs like oregano and mint, which lend a fresh and aromatic note to the dish. These adaptations create a delightful fusion of French and Cypriot cuisines, resulting in a truly exceptional Lobster Thermidor. We alse have the original recipe for Lobster Thermidor, so you can check it out.

• 2 lobsters (about 500g each) 2 lobsters (about 500g each)
• 200g halloumi cheese, grated 200g halloumi cheese, grated
• 1 cup (240ml) Greek yogurt 1 cup (240ml) Greek yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried mint 1 teaspoon dried mint
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 12g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 38g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8 minutes until they turn bright red. Remove from the pot and let them cool.
3. 3.
   Once the lobsters are cool enough to handle, carefully remove the meat from the shells and chop it into bite-sized pieces. Set aside.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
5. 5.
   Add the chopped lobster meat to the skillet and cook for a few minutes until heated through.
6. 6.
   In a bowl, combine the grated halloumi cheese, Greek yogurt, dried oregano, dried mint, lemon juice, salt, and pepper. Mix well.
7. 7.
   Pour the halloumi mixture over the lobster in the skillet and stir until the lobster is evenly coated.
8. 8.
   Transfer the mixture to a baking dish and bake in the preheated oven for about 15 minutes, or until the top is golden and bubbly.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Halloumi cheese — Make sure to grate the halloumi cheese before using it in the recipe. This will help it melt evenly and incorporate into the sauce smoothly.

Tips & Tricks

• If you can't find fresh lobster, you can use frozen lobster tails instead. Thaw them according to the package instructions before cooking.
• For an extra burst of flavor, sprinkle some lemon zest over the dish before serving.
• Serve the Cypriot Lobster Thermidor with crusty bread or rice to soak up the delicious sauce.
• If halloumi cheese is not available, you can substitute it with feta cheese for a similar salty and creamy taste.
• To make the dish spicier, add a pinch of red pepper flakes to the sauce.

Serving advice

Cypriot Lobster Thermidor is best served hot, straight from the oven. Garnish each serving with fresh parsley for a pop of color. Serve it as a main course accompanied by a fresh salad or roasted vegetables to complete the meal.

Presentation advice

To present this dish beautifully, transfer the baked Cypriot Lobster Thermidor to individual serving plates. Garnish each plate with a sprig of fresh parsley and a lemon wedge for an elegant touch. The golden crust and creamy sauce will make for an enticing visual appeal.