Lobster Thermidor
A luxurious French classic, Lobster Thermidor features tender lobster meat folded into a rich, velvety sauce infused with Cognac, Dijon mustard, and cream. Topped with nutty Gruyère and broiled until golden and bubbling, this show-stopping dish delivers bold flavor and timeless elegance—perfect for an intimate, celebratory meal.
- Serves
- 4
Directions
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Prepare the Lobster: If using raw tails, poach or steam until just cooked, 6-7 minutes (1 minute per ounce), then gently remove the meat and chop into bite-sized pieces. Set aside in a bowl and toss with 2 tablespoons of butter. Reserve the shells if you'd like to serve the finished dish in them for a dramatic presentation.
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Sauté the Vegetables: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the shallot, mushrooms, and thyme, and sauté until softened and golden, about 5–7 minutes. Pour in the Cognac, carefully deglazing the pan. Let it simmer 1–2 minutes until the alcohol evaporates.
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Make the Roux: Add the remaining 2 tablespoons of butter and stir to melt. Sprinkle the flour evenly over the top, stirring constantly to form a smooth paste. Cook for 1–2 minutes to eliminate raw flour taste.
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Finish the Sauce: Slowly whisk in the lobster stock, stirring until smooth and thickened, about 3–5 minutes. Add the Dijon mustard, cream, Parmesan, cayenne, salt, and pepper. Stir until melted and creamy. Fold in the chopped lobster meat and simmer gently for 1–2 minutes. Do not overcook.
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Assemble and Broil: Preheat the broiler or heat the oven to 475°F. Spoon the rich lobster mixture into the reserved shells arranged on a baking sheet or small gratin dishes. Generously sprinkle with grated Gruyère, then place under the broiler or in the oven for 2–3 minutes, or until the tops are golden, bubbling, and crisp. Remove from the oven and let rest briefly. Plate with care, garnish with chopped fresh tarragon or parsley, and an optional squeeze of lemon for brightness. Serve immediately while hot and luscious.
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Serve Immediately: Pair with crisp white wine (like Chablis or Champagne), and serve alongside buttered asparagus, potatoes, or crusty French bread.
From Shawnie's class “Decadent DN Lobster Thermidor & Souffle”
