Lobster Thermidor
Lobster Thermidor is a classic French dish featuring cooked lobster meat in a creamy, mustard-infused sauce.The mixture is returned to the lobster shell, topped with cheese, and baked until golden.It is rich, flavorful, and perfect for special occasions.This dish represents elegance and timeless French culinary tradition.
Ingredients
- 2 whole lobsters (about 1½ lb each)
- 3 tablespoons butter
- 1 small shallot, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup milk or light cream
- 2 tablespoons Dijon mustard
- 2 tablespoons dry white wine
- Salt and black pepper to taste
- ½ cup grated Gruyère or Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the lobsters for 8–10 minutes. Remove, cool slightly, and split in half lengthwise.
- Remove the lobster meat from the shells, chop it into bite-sized pieces, and reserve the shells.
- Melt butter in a pan, sauté shallots until soft, then stir in flour to form a roux.
- Gradually add milk and wine, whisking until thick and smooth. Stir in mustard, seasoning, and nutmeg.
- Add chopped lobster meat to the sauce and mix gently.
- Spoon the mixture back into the lobster shells, top with grated cheese, and bake at 200°C (400°F) for 10–12 minutes until golden.
- Garnish with parsley and serve hot.
Notes
- Fresh lobster yields the best flavour and texture.
- Gruyère cheese provides an authentic French taste.
- The sauce should be thick but creamy, not dry.
- White wine enhances depth but can be omitted.
- Serve immediately for the best experience.