Lobster Thermidor is a dish that exudes elegance and indulgence, often reserved for special occasions. With its rich, creamy sauce and tender lobster meat, it’s a culinary classic that never fails to impress. This ultimate recipe simplifies the process, guiding you through each step to create a restaurant-quality dish at home. Whether you’re hosting a dinner party or treating yourself, this Lobster Thermidor will make any meal memorable.
Steps
- Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil. Prepare the lobsters by slicing them in half lengthwise and removing the meat from the tails and claws. Cut the extracted meat into bite-sized pieces and set aside.
- Melt butter in a large skillet over medium heat, then add minced shallots and garlic. Cook for about 30 seconds until fragrant. Incorporate the flour and whisk to form a smooth mixture.
- Pour in the cognac and let it cook for about 10 seconds, stirring constantly. Gradually add the milk while continuing to stir, bringing the mixture to a boil. Reduce the heat and let it simmer until it thickens, approximately 2 to 3 minutes.
- Mix in the cream and stir continuously for an additional minute until well-combined and thickened. Season with salt and pepper as desired.
- Remove the skillet from heat and stir in Parmesan cheese, mustard, tarragon, and parsley. Gently fold in the chopped lobster meat until evenly coated with the sauce.
- Divide the lobster mixture among the halved shells, placing them stuffing side up on a clean baking sheet. Sprinkle shredded Gruyere cheese over the tops.
- Broil the stuffed lobster shells for about 5 minutes or until the tops are golden brown and bubbling. Garnish with additional parsley before serving each lobster half immediately.
Ingredients
- 2 cooked Maine lobsters (1 1/2 to 1 3/4 pounds each)
- 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, plus an additional 1/8 teaspoon
- 1/8 teaspoon ground white pepper
- 1/2 cup finely grated Parmesan cheese, plus an additional 2 tablespoons
- 1 tablespoon dry mustard powder
- 1 tablespoon finely chopped fresh tarragon leaves
- 2 teaspoons finely chopped parsley, plus extra for garnish
- 1/4 cup shredded Gruyere cheese
Nutritional Values
Calories: 1240kcal | Carbohydrates: 32g | Protein: 84g | Fat: 80g | Saturated Fat: 48g | Cholesterol: 552mg | Sodium: 2672mg | Potassium: 1168mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2868IU | Vitamin C: 4mg | Calcium: 1480mg | Iron: 4mg
FAQ
- What is Lobster Thermidor?
- Lobster Thermidor is a classic French dish that features tender lobster chunks in a creamy sauce flavored with cognac and mustard. The mixture is placed back into the lobster shells, topped with gruyere cheese, and baked until golden brown.
- How do I prepare the lobsters for this recipe?
- To prepare the lobsters, first cut them in half lengthwise and remove the meat from the shells. Chop the tail and claw meat into bite-sized pieces, which will be folded into the sauce later. Keep the shells to use for baking the final dish.
- What are some suggested side dishes to serve with Lobster Thermidor?
- Given the richness of Lobster Thermidor, it pairs well with simpler sides, such as roasted baby potatoes and baked asparagus. For a more special touch, consider serving it with Lyonnaise Potatoes and starting the meal with a crisp wedge salad.
- Can I make Lobster Thermidor ahead of time?
- While Lobster Thermidor is best served fresh, you can prepare the sauce and lobster mixture in advance and store it in the refrigerator. When ready to serve, fill the lobster shells, top with cheese, and broil until golden.
- What are some other easy lobster recipes I might enjoy?
- If you love Lobster Thermidor, you might also enjoy trying a simple Lobster Bisque, a quick Lobster Roll, or the elegant Lobster Newburg. These recipes are easy to prepare and bring out the delicious flavors of lobster.
Tips
- Pre-Cooked Lobsters: For a quicker preparation, consider purchasing lobsters that are already cooked. If pre-cooked lobsters aren’t available, follow a simple home-cooking method to prepare them beforehand.
- Roux Consistency: When making the roux, ensure you stir constantly to prevent lumps and achieve a smooth texture. The roux should be cooked just enough to form a light base for the sauce.
- Preparing Lobster Shells: Carefully remove the lobster meat and reserve the shells for baking. This not only enhances presentation but also adds a touch of authenticity to the dish.
- Broiling Tips: To achieve a perfectly golden and bubbly top, keep a close eye on the lobster during the broiling step, as it can quickly go from golden to burnt.
Equipment
- Sharp Chef’s Knife – For cutting the lobsters in half.
- Heavy Knife or Lobster Cracker – To crack open the lobster claws.
- Deep Skillet – For preparing the cream sauce and lobster mixture.
- Baking Sheet – To place the lobster shells for broiling.
- Aluminum Foil – To line the baking sheet.
- Broiler or Oven with Broiler Setting – Necessary for achieving the golden brown top on the Lobster Thermidor. (If you don’t have an oven with a broiler setting, you may need a separate broiler appliance.)
- Whisk – For combining ingredients when making the béchamel sauce.
