Description
Luxurious Lobster Thermidor recipe emerges as a classic French culinary masterpiece combining succulent seafood with rich, creamy sauce. Sophisticated diners will adore this elegant dish that promises a memorable dining experience.
Ingredients
Scale
Main Ingredients:
- 2 lobster tails or whole lobsters
- 1/2 cup heavy cream
- 1/2 cup white wine
- 1/2 cup grated Gruyere cheese
Seasoning and Flavor Enhancers:
- 3 tablespoons butter
- 1 tablespoon Dijon mustard
- 2 teaspoons brandy or cognac
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
Additional Ingredients:
- 1 shallot, finely chopped
- 2 egg yolks
Instructions
- Prepare a generously salted water bath in a large pot, bringing it to a rolling boil over high heat.
- Immerse lobster tails or whole lobsters, cooking 6-8 minutes for tails or 12-15 minutes for whole specimens until shells transform to bright crimson and meat reaches perfect doneness.
- Carefully extract lobster meat from shells, slicing tails lengthwise if necessary, and reserve shells for presentation.
- Melt butter in a medium skillet over moderate heat, gently sautéing finely minced shallots until translucent and aromatic, approximately 2-3 minutes.
- Deglaze pan with white wine, scraping accumulated flavor deposits from skillet bottom, allowing liquid to reduce by half during 2-3 minute simmer.
- Incorporate heavy cream and Dijon mustard, maintaining gentle heat until sauce thickens and develops rich consistency, roughly 4-5 minutes.
- Remove skillet from heat, delicately whisking brandy and egg yolks into sauce, which will continue condensing during cooling.
- Fold chopped lobster meat into creamy mixture, ensuring uniform coating and seasoning with salt and freshly ground black pepper.
- Distribute lobster mixture evenly within reserved shells, pressing gently to secure filling.
- Generously crown each shell with grated Gruyere cheese, creating comprehensive coverage.
- Transfer stuffed shells to baking sheet, roasting at 400F for 10-15 minutes until cheese melts into golden, bubbling crust.
- Retrieve from oven, embellish with finely chopped parsley and paprika, serving immediately alongside lemon wedges for bright, acidic complement.
Notes
- Choose fresh, high-quality lobster for the most succulent and flavorful dish, ensuring the meat is bright, firm, and has a sweet ocean aroma.
- Consider using alternative seafood like king crab or jumbo shrimp if lobster is unavailable or too expensive, maintaining the recipe’s luxurious essence.
- Control cooking time precisely to prevent rubbery lobster meat, which can happen when overcooked, by removing from heat just as the shell turns bright red.
- Opt for dry white wines like Sauvignon Blanc or Chardonnay to enhance the sauce’s complexity without overwhelming the delicate lobster flavor.
- Substitute heavy cream with half-and-half or whole milk for a lighter version, keeping the sauce’s richness while reducing caloric content.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 757
- Sugar: 2 g
- Sodium: 672 mg
- Fat: 53 g
- Saturated Fat: 31 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 49 g
- Cholesterol: 328 mg