Description
A luxurious and classic French dish, Lobster Thermidor features tender lobster meat in a rich, creamy sauce, baked in the lobster shell.
Ingredients
- 2 lobsters (about 1.5 lbs each)
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy (such as Cognac or Armagnac)
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon fresh tarragon, chopped (or 1/2 teaspoon dried tarragon)
- Salt and pepper to taste
- 1 tablespoon breadcrumbs (optional, for topping)
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters from the pot, and let them cool slightly.
- Once cooled, carefully split the lobsters in half lengthwise. Remove the meat from the lobster tails and claws, and chop it into bite-sized pieces. Reserve the shells.
- In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, and cook for 2-3 minutes until softened.
- Pour in the brandy and cook for an additional 2-3 minutes, allowing the alcohol to cook off.
- Stir in the heavy cream, Gruyère cheese, Parmesan cheese, Dijon mustard, lemon juice, and tarragon. Let the sauce simmer for 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.
- Fold in the chopped lobster meat and cook for another 2 minutes, allowing the lobster to heat through.
- Preheat the broiler on high. Spoon the lobster mixture back into the lobster shells. If desired, top with breadcrumbs for a golden finish.
- Place the filled lobster shells on a baking sheet and broil for 2-4 minutes, or until the top is golden and bubbling.
- Remove from the oven and garnish with chopped parsley before serving.
Notes
- Be sure to cook the lobster just until tender; overcooking can result in tough meat.
- You can substitute other types of cheese like Parmesan or Emmental if you don’t have Gruyère.
- If you don’t have brandy, you can use white wine or sherry as a substitute.
- This dish pairs wonderfully with a light salad or roasted vegetables.