Description
Lobster Thermidor is a luxurious French dish featuring tender lobster meat enveloped in a creamy, cognac-kissed sauce, topped with melted cheese, and served in its own shell. Perfect for special occasions or an indulgent dinner at home.
Ingredients
Scale
2 whole lobsters (or 4 lobster tails, about 1 1/2 lbs total)
2 shallots, minced
3 tbsp butter
1/4 cup cognac or brandy
1 tbsp Dijon mustard
1 cup heavy cream
1/2 cup grated Gruyère or Parmesan cheese
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper, to taste
Instructions
- Steam or boil lobster until just tender; remove meat and chop into bite-sized pieces. Reserve shells.
- In a skillet, sauté shallots in butter until soft.
- Add cognac; flambé carefully or cook until alcohol evaporates.
- Stir in Dijon mustard and heavy cream; simmer until slightly thickened.
- Fold in lobster meat, coating well.
- Spoon mixture into shells; top with grated cheese.
- Broil for 3–5 minutes until cheese is golden and bubbly.
- Garnish with parsley and lemon juice before serving.