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Lobster Thermidor

Indulge in this gourmet Lobster Thermidor, featuring succulent lobster meat in a rich, creamy sauce, perfect for impressing guests and enjoying a fancy meal at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces lobster tails (or whole lobsters)
  • 3 tablespoons butter
  • 1 piece shallot, finely chopped
  • 0.5 cup white wine
  • 0.5 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons brandy (or cognac)
  • 2 pieces egg yolks
  • 0.5 cup grated Gruyère cheese
  • Fresh parsley for garnish
  • Salt, pepper, and paprika for garnish

Method
 

Preparation
  1. Boil salted water in a large pot and cook the lobster tails for 8-10 minutes until they turn bright red. Let them cool before extracting the meat.
  2. In a saucepan, melt butter and sauté shallots until they become translucent. Add white wine and reduce by half.
  3. Stir in heavy cream, Dijon mustard, and brandy. Whisk in egg yolks until combined, then add the Gruyère cheese until completely melted.
  4. Fold in the chopped lobster meat and season with salt and pepper to taste.
Cooking
  1. Preheat the oven's broiler. Spoon the mixture into the lobster shells or a baking dish; sprinkle with extra cheese and paprika.
  2. Broil for 5-7 minutes until golden brown. Serve hot, garnished with fresh parsley.

Notes

If you have leftovers, Lobster Thermidor keeps in the fridge for about 2-3 days. For longer storage, you can freeze it for up to three months, thawing overnight in the fridge before reheating. To revive that creamy texture, gently reheat in a skillet or the microwave but avoid overcooking.