Description
A luxurious classic French Lobster Thermidor featuring tender lobster meat in a rich creamy mustard wine sauce, topped with cheese and baked until golden.
Ingredients
- 2 whole lobsters (about 1 1/2 lb each), cooked
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp whole-grain mustard
- 1 tbsp lemon juice
- 1/4 tsp paprika
- Salt and white pepper, to taste
- 1/2 cup grated Gruyère or Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Split cooked lobsters in half lengthwise and remove the meat from claws and tail. Chop meat into bite-sized pieces and reserve shells.
- In a skillet over medium heat, melt butter and sauté shallots until soft.
- Add garlic and cook for 30 seconds.
- Pour in white wine and simmer until reduced by half.
- Stir in cream, Dijon mustard, whole-grain mustard, lemon juice, paprika, salt, and pepper. Simmer until slightly thickened.
- Add chopped lobster meat to the sauce and gently coat.
- Spoon lobster mixture back into the reserved shells.
- Sprinkle generously with grated cheese.
- Bake for 10–12 minutes until bubbling and lightly golden.
- Garnish with fresh parsley and serve immediately.
Notes
- Do not overcook lobster during baking to keep it tender.
- Serve with rice, asparagus, or crusty bread.
- Gruyère provides the most authentic flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French