Lobster Thermidor

Lobster Thermidor is the epitome of indulgent dining. This classic French dish features tender lobster meat baked in a creamy, cheesy sauce infused with cognac and Dijon mustard. Perfect for a festive feast or any special occasion, Lobster Thermidor is guaranteed to impress your guests.

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Lobster Thermidor is a luxurious dish that transforms freshly cooked lobsters into an indulgent experience. The preparation begins by carefully cooking the lobsters until the meat is tender and juicy. Once removed from the shell, the meat is enveloped in a rich, creamy sauce, infused with a blend of mustard, cognac, and cheese, creating the signature depth of flavor.

To achieve the perfect finish, the prepared lobster mixture is spooned back into the shells, generously topped with cheese, and baked until golden brown. This final step ensures a slightly crisp, flavorful crust that enhances the dish’s richness. Traditionally, Lobster Thermidor is served with a fresh green salad to balance the richness of the sauce, adding a light, refreshing contrast to the indulgent flavors.

This dish is said to be inspired by Thermidor by Victorien Sardou, a 19th-century French play, reflecting its timeless elegance. Whether you’re preparing it for a special occasion or indulging in a gourmet home-cooked meal, Lobster Thermidor remains a symbol of classic French cuisine. Serve it with a crisp white wine and enjoy a taste of culinary history!

• 2 whole lobsters (about 500g each)

• 2 tbsp unsalted butter

• 1 small shallot (finely chopped)

• 2 garlic cloves (minced)

• 2 tbsp all-purpose flour

• 1/4 cup cognac or brandy

• 1 cup heavy cream

• 1 tsp Dijon mustard

• 1/4 cup grated Parmesan cheese

• 1/4 cup Gruyère cheese (shredded)

• 1 tbsp fresh parsley (chopped)

• Salt and black pepper to taste

Step 1: Cook and prepare the lobsters

1. Boil the lobsters in a large pot of salted water for 8–10 minutes, until bright red. Remove and let cool.

2. Split the lobsters in half lengthwise. Remove the meat from the tails and claws, chop into bite-sized pieces, and set aside. Reserve the shells for serving.

Step 2: Make the Thermidor sauce

1. In a saucepan, melt butter over medium heat. Add shallots and garlic, sautéing until fragrant and softened.

2. Stir in the flour and cook for 1 minute. Slowly add cognac, stirring constantly.

3. Pour in the heavy cream and whisk until smooth. Add Dijon mustard, Parmesan, and Gruyère cheese. Cook until the sauce thickens.

4. Stir in the chopped lobster meat, season with salt and pepper, and remove from heat.

Step 3: Assemble and bake

1. Preheat your oven to 200°C (390°F).

2. Spoon the lobster mixture into the reserved shells. Place them on a baking sheet.

3. Sprinkle with additional Parmesan cheese and bake for 10–12 minutes, or until golden and bubbly.

Step 4: Serve

1. Garnish with fresh parsley and serve with lemon wedges and a side of crusty bread or salad.