"Indulge in the ultimate seafood luxury with this classic French Lobster Thermidor, featuring succulent lobster meat bathed in a rich, creamy brandy and mustard sauce. Topped with a golden Gruyère crust, it's a timeless masterpiece that transforms any dinner into a grand celebration."

1 Ingredients

Qty	Item
2 units 1.4 kg	Whole lobsters (cooked/steamed, 1.5 lbs each)
3 tbsp 45 g	Unsalted butter
1 large 30 g	Shallot, finely minced
1/4 cup 60 ml	Dry white wine
2 tbsp 30 ml	Brandy or Cognac
3/4 cup 180 ml	Heavy cream
1 tsp 5 g	Dijon mustard
1 tbsp 3 g	Fresh tarragon, chopped
1/2 cup 50 g	Gruyère cheese, grated
1/4 tsp 0.5 g	Paprika
1 tsp 5 ml	Lemon juice

2 Instructions

Step 1. Carefully split the cooked lobsters in half lengthwise using a sharp chef's knife. Remove the meat from the tails and claws, then chop it into bite-sized chunks. Keep the four half-shells intact and clean them thoroughly for later use.

Step 2. In a medium skillet over medium heat, melt the butter. Add the minced shallots and sauté for 2-3 minutes until soft and translucent.

Step 3. Increase the heat slightly and add the brandy and white wine. Simmer the liquid until it has reduced by approximately half, concentrating the flavors.

Step 4. Stir in the heavy cream and Dijon mustard. Continue to simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Step 5. Remove the skillet from heat. Stir in the lobster meat, fresh tarragon, lemon juice, and half of the Gruyère cheese. Season with salt and white pepper to taste.

Step 6. Arrange the cleaned lobster shells on a baking sheet. Spoon the lobster mixture generously back into the shells.

Step 7. Sprinkle the remaining Gruyère cheese and a pinch of paprika over the top of each shell.

Step 8. Place the baking sheet under a preheated broiler for 3-5 minutes, or until the cheese is bubbling and turns a rich golden brown. Serve immediately with a side of lemon wedges.

·
Dry the lobster shells completely before stuffing to ensure the sauce doesn't become watery during the broiling process.
·
For the best flavor, use fresh tarragon; its subtle anise notes are what define a traditional Thermidor sauce.
·
Don't overcook the lobster during the initial steaming phase, as it will continue to cook under the broiler.
·
If you don't have brandy, a dry Sherry makes an excellent substitute.

? Frequently Asked Questions

Can I use frozen lobster tails instead of whole lobsters?

Yes, you can use 4-5 frozen lobster tails. Simply thaw and steam them before following the steps to remove the meat and stuff the shells.

What is the best cheese for Lobster Thermidor?

Gruyère is the traditional choice because it melts beautifully and has a nutty profile that complements the sweet lobster meat.

What side dishes pair well with this recipe?

Since this dish is very rich, it pairs best with lighter sides like steamed asparagus, a crisp green salad, or wild rice.

Can I prepare this dish in advance?

You can prepare the lobster and the sauce up to 4 hours ahead of time. Store them separately in the fridge, then assemble and broil just before serving.

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