Lobster Thermidor Recipe

Ingredients

• 2 lobsters (about 1 ½ pounds each) 2 lobsters (about 1 ½ pounds each)
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup whole milk 1 cup whole milk
• 1/4 cup dry white wine 1/4 cup dry white wine
• 2 egg yolks 2 egg yolks
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 cup Gruyère cheese, grated 1 cup Gruyère cheese, grated
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 15g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

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 water and let them cool slightly.
3. 3.
   Once the lobsters are cool enough to handle, carefully remove the meat from the shells. Chop the meat into bite-sized pieces and set aside. Keep the shells intact for later use.
4. 4.
   In a large skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté until softened.
5. 5.
   Sprinkle the flour over the butter mixture and cook for 1 minute, stirring constantly.
6. 6.
   Gradually whisk in the milk and white wine, ensuring there are no lumps. Cook until the sauce thickens, stirring occasionally.
7. 7.
   In a small bowl, whisk together the egg yolks and Dijon mustard. Slowly add a ladleful of the hot sauce to the egg yolk mixture, whisking constantly to temper the eggs.
8. 8.
   Pour the tempered egg yolk mixture back into the skillet, whisking continuously. Cook for an additional 2 minutes until the sauce is smooth and thick.
9. 9.
   Remove the skillet from the heat and stir in the grated Gruyère cheese until melted and well combined. Season with salt and pepper to taste.
10. 10.
    Gently fold in the chopped lobster meat, ensuring it is evenly coated with the sauce.
11. 11.
    Spoon the lobster mixture back into the reserved lobster shells. Sprinkle breadcrumbs over the top.
12. 12.
    Place the filled lobster shells on a baking sheet and broil for 5-7 minutes until the breadcrumbs are golden and crispy.
13. 13.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Lobster — Ensure the lobsters are fresh and alive before cooking. If live lobsters are not available, opt for pre-cooked lobster meat.
• Gruyère cheese — For a milder flavor, you can substitute Gruyère with Swiss cheese or Emmental.

Tips & Tricks

• To make the dish even more indulgent, add a splash of brandy or cognac to the sauce before adding the lobster meat.
• Serve Lobster Thermidor with a side of buttered asparagus or a fresh green salad for a complete meal.
• If you prefer a lighter version, you can substitute the sauce with a mixture of Greek yogurt and lemon juice.

Serving advice

Serve the Lobster Thermidor as the main course of an elegant dinner. Pair it with a glass of chilled white wine to complement the flavors.

Presentation advice

For an impressive presentation, place the filled lobster shells on a bed of fresh seaweed or lettuce leaves. Garnish with additional parsley and lemon wedges for a pop of color.