Description
Lobster Thermidor is a classic French dish featuring lobster meat in a creamy wine sauce, stuffed back into lobster shells, topped with cheese, and broiled to golden perfection.
Ingredients
Units
Scale
- 2 whole lobsters (about 1.5 lbs each)
- 2 tbsp butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 2 tbsp grated Parmesan cheese
- 1/4 cup Gruyère cheese, shredded
- Salt and pepper to taste
- 1 tbsp chopped parsley (for garnish)
Instructions
- Boil lobsters in salted water for 7–8 minutes until bright red. Let cool, then split in half lengthwise and remove meat from claws and tails. Chop meat and set aside. Clean out the shells.
- In a skillet, melt butter over medium heat. Sauté shallot and garlic until soft, about 2 minutes.
- Add white wine and cook until reduced by half. Stir in cream, mustard, lemon juice, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
- Add chopped lobster meat and cook for another 2 minutes to heat through.
- Spoon the lobster mixture back into the shells. Sprinkle with Parmesan and Gruyère cheese.
- Place on a baking sheet and broil for 3–5 minutes until the cheese is bubbly and golden brown.
- Garnish with parsley and serve immediately.
Notes
- You can prepare the filling in advance and broil just before serving.
- Substitute Gruyère with Swiss or cheddar if preferred.
- Serve with a crisp white wine and a side of green vegetables or salad.
Nutrition
- Serving Size: 1 lobster half
- Calories: 550
- Sugar: 2g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 230mg