Description
Classic Lobster Thermidor is a decadent French seafood dish featuring tender lobster meat cooked in a rich, creamy mustard and herb-infused sauce, topped with melted Gruyere cheese and baked until golden. This elegant recipe transforms cooked Maine lobsters into a luxurious meal perfect for special occasions.
Ingredients
Lobster
- 2 cooked Maine lobsters, 1 1/2 to 1 3/4 pounds each
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1/2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons cognac or brandy
- 3/4 cup milk
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon dry mustard powder
- 1 tablespoon finely chopped fresh tarragon leaves
- 2 teaspoons finely chopped parsley, plus additional for garnish
Topping
- 1/4 cup shredded Gruyere cheese
- 2 tablespoons finely grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375˚F and line a baking sheet with aluminum foil to prepare for baking the lobster shells.
- Prepare Lobster Meat: Using a sharp knife, cut the lobsters in half lengthwise. Remove the tail meat, and then twist off the claws, crack them gently with the back of a heavy knife, and extract the claw meat. Remove and discard the front legs. Chop all lobster meat into bite-sized pieces and set aside.
- Prepare Lobster Shells: Place the cleaned halved lobster shells on the prepared baking sheet; these will hold the stuffing.
- Make Roux Base: In a deep skillet over medium heat, melt butter. Add minced shallots and garlic; cook while stirring until fragrant, about 30 seconds. Stir in the flour and whisk continuously to form a light roux, cooking for approximately 2 minutes.
- Add Cognac and Dairy: Pour in the cognac and cook for 10 seconds, stirring constantly. Slowly add milk while stirring to avoid lumps. Bring the mixture to a boil, then reduce heat and simmer until it thickens enough to coat the back of a spoon, about 2 to 3 minutes. Gradually stir in the heavy cream and continue cooking for 1 minute until very thick.
- Season and Combine: Remove the skillet from heat. Season with salt and white pepper, then stir in Parmesan cheese, dry mustard powder, fresh tarragon, and parsley. Fold the chopped lobster meat gently into this sauce.
- Stuff Lobster Shells: Evenly divide the lobster and sauce mixture among the prepared lobster shells, placing them stuffed side up on a clean baking sheet.
- Add Cheese Topping and Broil: Sprinkle the shredded Gruyere and remaining Parmesan cheese evenly on top. Broil the lobsters for about 5 minutes or until the cheese topping turns golden brown and bubbly.
- Serve: Place one stuffed lobster half on each plate, garnish with additional parsley, and serve immediately to enjoy the creamy, flavorful dish at its best.
Notes
- Use freshly cooked lobster for best flavor, but pre-cooked lobsters can work if properly prepared.
- Be careful not to overcook the sauce while thickening to avoid curdling.
- If cognac or brandy is not available, dry white wine can be substituted though flavor will differ slightly.
- Broil the stuffed lobsters closely monitoring to prevent burning the cheese top.
- Fresh tarragon is key to authentic flavor; dried tarragon may be used but reduce quantity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
