Why Make This Recipe
Lobster Thermidor is a classic French dish that captures the essence of fine dining. Making it at home allows you to impress guests or treat yourself to something special. This recipe is packed with flavor and looks beautiful on the plate. Plus, it’s an opportunity to enjoy the sweet, delicate taste of lobster, making any occasion feel extra special.
How to Make French Lobster Thermidor Delight
Ingredients:
- 2 whole lobsters (1.5 to 2 lbs each), cooked
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1/4 cup dry white wine
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
- 1/4 cup grated Gruyère cheese (plus more for topping)
- 1 tablespoon all-purpose flour
- 1/4 cup milk (warm)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Directions:
- Split cooked lobsters in half and remove the tail and claw meat. Chop the meat into bite-sized pieces and set aside. Reserve the shells.
- In a saucepan, melt the butter over medium heat and sauté the shallot and garlic until they are soft.
- Carefully add the cognac to the pan; you can choose to flambé it for extra flavor. Let it simmer for a moment.
- Pour in the white wine and cook for a short time to let the alcohol evaporate.
- Stir in the flour to create a roux. Slowly whisk in the warm milk, followed by the heavy cream, Dijon mustard, and Gruyère cheese. Keep stirring until the mixture is smooth.
- Season with salt and pepper to your liking, then fold in the chopped lobster meat and heat it through.
- Fill the reserved lobster shells with the mixture and top with more Gruyère cheese.
- Broil for 3-5 minutes until the top is golden and bubbly.
- Garnish with chopped parsley and serve immediately with lemon wedges on the side.
How to Serve French Lobster Thermidor Delight
Serve this dish hot, straight from the oven. Place the stuffed lobster shells on individual plates, and add a lemon wedge for a splash of freshness. This dish pairs well with a crisp green salad and a glass of white wine.
How to Store French Lobster Thermidor Delight
If you have leftovers, place them in an airtight container and store them in the refrigerator. Reheat gently in the oven or microwave, taking care not to overcook the lobster.
Tips to Make French Lobster Thermidor Delight
- Choose fresh lobsters if possible, as they provide the best flavor.
- Use a good quality Gruyère cheese for richer taste.
- Be careful when flambéing; keep a fire extinguisher handy just in case!
Variation
You can substitute lobster with crab or shrimp for a different seafood twist on this recipe.
FAQs
1. Can I use frozen lobster for this recipe?
Yes, you can use frozen lobster. Just be sure to thoroughly thaw and cook it before using it in this recipe.
2. What if I can’t find Gruyère cheese?
If you can’t find Gruyère cheese, try using another melty cheese like Emmental or even cheddar.
3. Is this recipe suitable for a special occasion?
Absolutely! This dish is perfect for celebrations, anniversaries, or a fancy dinner party.
Lobster Thermidor
Ingredients
Seafood
- 2 whole whole lobsters (1.5 to 2 lbs each), cooked Choose fresh lobsters for the best flavor.
Sauce
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1/4 cup dry white wine
- 1/4 cup cognac or brandy Optional: flambé for extra flavor.
- 1/2 cup heavy cream
- 1/4 cup grated Gruyère cheese (plus more for topping) Use a good quality Gruyère for richer taste.
- 1 tablespoon all-purpose flour To create a roux.
- 1/4 cup milk (warm)
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon wedges (optional) For serving.
Instructions
Preparation
- Split cooked lobsters in half and remove the tail and claw meat. Chop the meat into bite-sized pieces and set aside. Reserve the shells.
- In a saucepan, melt the butter over medium heat and sauté the shallot and garlic until soft.
Sauce Preparation
- Carefully add the cognac to the pan; you can choose to flambé it for extra flavor. Let it simmer for a moment.
- Pour in the white wine and cook for a short time to let the alcohol evaporate.
- Stir in the flour to create a roux. Slowly whisk in the warm milk, followed by the heavy cream, Dijon mustard, and Gruyère cheese. Keep stirring until the mixture is smooth.
- Season with salt and pepper to your liking, then fold in the chopped lobster meat and heat it through.
Assembly and Cooking
- Fill the reserved lobster shells with the mixture and top with more Gruyère cheese.
- Broil for 3-5 minutes until the top is golden and bubbly.
Serving
- Garnish with chopped parsley and serve immediately with lemon wedges on the side.