Description
Lobster Thermidor is a classic French seafood dish featuring tender lobster meat cooked in a creamy, flavorful sauce made with white wine, mustard, and Gruyère cheese, then broiled to golden perfection. Perfect for special occasions, this elegant recipe combines the richness of lobster with a cheesy, paprika-spiced topping served in the lobster shells.
Ingredients
Scale
Seafood
- 2 whole lobsters (about 1 1/2 pounds each)
For the Sauce and Filling
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Gruyère cheese, divided
For Topping
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
- Cook the Lobster: Bring a large pot of salted water to a boil and cook the lobsters for 8–10 minutes until their shells turn bright red. Remove them from the water and let cool slightly to handle.
- Prepare the Lobster Meat: Split each lobster in half lengthwise and carefully remove the meat from the claws and tails, reserving the shells for serving. Chop the lobster meat into bite-sized pieces.
- Sauté Aromatics: In a skillet, heat butter over medium heat. Add finely chopped shallot and minced garlic, sautéing for about 2 minutes until softened and fragrant.
- Make the Sauce: Pour in the dry white wine and simmer until reduced by half. Stir in heavy cream, Dijon mustard, paprika, lemon juice, and season with salt and pepper. Let the sauce simmer gently for 2–3 minutes to thicken slightly.
- Add Lobster Meat: Add the chopped lobster meat to the sauce and cook for another minute to combine flavors. Remove from heat and stir in half of the grated Gruyère cheese and fresh parsley.
- Fill the Lobster Shells: Preheat the broiler. Spoon the creamy lobster mixture back into the reserved lobster shells. Sprinkle breadcrumbs and the remaining Gruyère cheese evenly over the top, then drizzle lightly with olive oil.
- Broil to Finish: Place the filled shells under the broiler for 3–5 minutes, or until the topping is golden brown and bubbling.
- Serve: Serve immediately with lemon wedges and extra fresh herbs for garnish. Enjoy your Lobster Thermidor with a crisp white wine and a light green salad for a complete meal.
Notes
- You can use pre-cooked lobster tails to save preparation time.
- Gruyère cheese can be substituted with Parmesan or Swiss cheese if desired.
- Pair this dish with a crisp white wine and a light green salad for a well-rounded dining experience.
