Description
A rich, creamy French-inspired seafood dish with tender lobster in a wine and Dijon cream sauce, topped with cheese and broiled until bubbly perfection. Perfect for holidays, romantic dinners, or when you just want something special.
Ingredients
2 whole lobsters (or 4 lobster tails), cooked and meat chopped
2 tablespoons butter
2 tablespoons shallots, finely chopped
2 cloves garlic, minced
1⁄2 cup dry white wine
1 tablespoon Dijon mustard
1⁄2 cup heavy cream
2 egg yolks
1⁄2 cup Gruyère or Parmesan cheese, grated
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Lemon wedges, for garnish (optional)
Instructions
1. Boil live lobsters in salted water for 8–10 minutes until bright red. Cool slightly, split lengthwise, remove meat, and chop. Save the shells.
2. In a skillet, melt butter over medium heat. Add shallots and garlic. Sauté 2–3 minutes until fragrant.
3. Add white wine. Simmer 3–4 minutes until reduced.
4. Stir in cream and Dijon mustard. Cook 5–6 minutes until slightly thickened.
5. Temper egg yolks with a few spoonfuls of the hot mixture, then whisk yolks back into skillet. Stir until smooth.
6. Fold in chopped lobster meat. Season with salt, pepper, and lemon juice if using. Warm gently without boiling.
7. Spoon mixture into reserved shells or ramekins. Top with cheese.
8. Broil 2–3 minutes until golden and bubbly.
9. Garnish with parsley. Serve immediately.
Notes
Use freshly cooked lobster for the most tender texture and rich flavor.
Do not boil the sauce after adding egg yolks, or it may curdle.
Broil just before serving to keep the cheese bubbly and golden.
Nutrition
- Serving Size: 1 stuffed lobster (half)
- Calories: 540
- Sugar: 2g
- Sodium: 780mg
- Fat: 39g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 280mg
Keywords: lobster thermidor, creamy lobster, elegant seafood dinner