Lobster Thermidor

Lobster Thermidor

Lobster Thermidor is a classic French dish that features lobster meat in a creamy, brandy-infused sauce, topped with a cheesy crust. Here's a recipe for Lobster Thermidor:


2 live lobsters (about 1.5 to 2 pounds each)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 cup dry white wine
1/4 cup brandy
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
1/2 cup grated Gruyère cheese
2 tablespoons chopped fresh parsley


Prepare the Lobsters:
Bring a large pot of salted water to boil.
Submerge the lobsters in the boiling water and cook for about 8-10 minutes until they turn red.
Remove the lobsters from the pot and let them cool slightly. Once cool enough to handle, remove the meat from the claws, tail, and body. Cut the meat into bite-sized pieces.

Make the Sauce:
In a saucepan, melt the butter over medium heat.
Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the heavy cream, white wine, and brandy. Continue whisking until the mixture thickens.
Add the Dijon mustard, lemon juice, salt, and black pepper. Stir well to combine.

Combine Lobster and Sauce:
Add the lobster meat to the sauce, ensuring it is well-coated.
Cook for an additional 2-3 minutes, allowing the lobster to absorb the flavors of the sauce.

Prepare the Cheese Topping:
Preheat your oven's broiler.
Transfer the lobster mixture into individual oven-safe serving dishes or a large baking dish.
Sprinkle the grated Gruyère cheese evenly over the top.

Broil the Lobster Thermidor:
Place the serving dishes or baking dish under the broiler for 2-3 minutes, or until the cheese is melted and golden brown.
Keep a close eye to avoid burning.

Garnish and Serve:
Remove from the oven and garnish with chopped fresh parsley.
Serve the Lobster Thermidor hot, accompanied by crusty bread or over a bed of cooked rice or pasta.

Enjoy your decadent Lobster Thermidor!

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