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Lobster Thermidor

Lobster Thermidor
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Lobster Thermidor is a classic French gourmet dish featuring tender lobster meat in a rich, creamy sauce made from butter, Dijon mustard, egg yolks, and cheese, baked to a golden, bubbly perfection. Perfect for special occasions, this elegant yet accessible recipe delivers luxurious flavors and a comforting texture that rivals fine dining.

Ingredients

Scale

Main Ingredients

  • 2 live lobsters (or 1.5 pounds cooked lobster meat)
  • 3 tablespoons unsalted butter
  • 2 shallots or small onions, finely chopped
  • 1/2 cup dry white wine
  • 1 teaspoon Dijon mustard
  • 3/4 cup heavy cream
  • 3 egg yolks
  • 3/4 cup Gruyere or Parmesan cheese, grated
  • 2 tablespoons fresh herbs (tarragon and parsley), chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Lobster: Boil or steam live lobsters for 8-10 minutes until fully cooked. Cool them under cold water, then carefully remove the meat from claws, tail, and body. Chop the meat into bite-sized pieces and reserve the shells for serving.
  2. Sauté Aromatics: In a large skillet, melt butter over medium heat. Add finely chopped shallots or onions and sauté until translucent and fragrant, creating a subtly sweet base for the sauce.
  3. Deglaze with White Wine: Pour in dry white wine, scraping the browned bits from the pan bottom. Let the wine simmer until reduced by half to concentrate flavors and balance the sauce’s richness.
  4. Create the Creamy Sauce: Stir in Dijon mustard and heavy cream. Season with salt and pepper and allow the sauce to thicken gently. Remove from heat and carefully whisk in egg yolks, tempering to prevent scrambling, to achieve a silky consistency.
  5. Combine Lobster and Sauce: Fold the chopped lobster meat and fresh herbs into the sauce, mixing gently to keep the lobster tender and flavors well blended.
  6. Assemble and Bake: Spoon the lobster mixture into the reserved lobster shells or small ovenproof dishes. Generously top with grated Gruyere or Parmesan cheese. Broil under high heat for 3-5 minutes until the top is golden and bubbly.

Notes

  • Use fresh lobster for the best texture and flavor.
  • Avoid overcooking lobster to prevent rubbery meat.
  • Temper egg yolks by slowly adding hot sauce to avoid curdling.
  • Finely grate cheese for even melting and beautiful browning.
  • Serve Lobster Thermidor immediately while hot and fresh.

Nutrition

Keywords: Lobster Thermidor, French, gourmet, lobster recipe, creamy sauce, baking, special occasions

Find it online: https://dailydishez.com/lobster-thermidor/