Description
Lobster Thermidor is a classic French gourmet seafood dish featuring tender lobster meat cooked in a rich, creamy mustard-based sauce, topped with melted Gruyère or Parmesan cheese and baked to golden perfection. This elegant, flavorful recipe combines a balance of creamy, tangy, and savory notes, perfect for special occasions or impressing guests with a sophisticated homemade meal.
Ingredients
Scale
Main Ingredients
- 2 fresh lobster tails (about 8–10 oz each)
- 3 tablespoons butter
- 2 shallots, finely chopped
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 cup grated Gruyère or Parmesan cheese
- 2 tablespoons fresh herbs (tarragon or parsley), chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Lobster: Bring a large pot of salted water to a boil. Cook the lobster tails for 5 to 7 minutes until the shells turn bright red and the meat becomes opaque. Carefully remove the meat from the shells, chop into bite-sized pieces, and set aside. Save the shells if you want to stuff them later.
- Make the Sauce Base: In a skillet, melt the butter over medium heat. Sauté the finely chopped shallots until they turn translucent and release fragrance. Add the white wine and simmer briefly to reduce and concentrate the flavor.
- Add Cream and Flavorings: Pour in the heavy cream, then stir in Dijon mustard, salt, and pepper. Gently simmer the mixture while stirring until it thickens slightly, creating a rich and tangy sauce base.
- Combine Lobster and Sauce: Fold the chopped lobster meat into the creamy sauce, coating every piece evenly. Taste the mixture and adjust seasoning if needed to balance the flavors perfectly.
- Stuff or Transfer: Spoon the lobster and sauce mixture back into the reserved lobster shells for an elegant presentation or transfer into a buttered baking dish or ramekins for a more homely setting.
- Top with Cheese and Bake: Generously sprinkle grated Gruyère or Parmesan cheese on top. Place under a preheated broiler or bake in a hot oven until the cheese melts and forms a golden brown crust, approximately 3-5 minutes.
Notes
- Freshness is key: Use the freshest lobster for optimal texture and flavor.
- Control sauce consistency: Simmer slowly to avoid curdling and achieve perfect thickness.
- Cheese choice matters: Gruyère offers nutty notes; Parmesan adds a sharper tang.
- Do not overcook lobster: Overcooking leads to rubbery texture; follow timing strictly.
- Make ahead potential: Prepare lobster and sauce in advance, bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 185 mg
Keywords: Lobster Thermidor, French seafood, creamy seafood recipe, gourmet lobster, baked lobster, mustard sauce lobster
