Description
Classic French Lobster Thermidor features tender lobster meat cooked in a rich, creamy mustard sauce, returned to the shell, topped with cheese, and baked until golden and luxurious.
Ingredients
- 2 whole lobsters (about 500 g each)
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 2 tablespoons Dijon mustard
- 2 tablespoons heavy cream
- 1/4 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1/2 cup grated Gruyère cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Bring a large pot of salted water to a boil and cook the lobsters for 8–10 minutes until just cooked. Remove and let cool.
- Split the lobsters in half lengthwise and remove the meat from the claws and tail. Chop the meat into bite-sized pieces and reserve the shells.
- In a saucepan over medium heat, melt the butter and sauté the shallot until soft and fragrant.
- Stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth.
- Add Dijon mustard, cream, paprika, salt, and pepper. Simmer gently until thickened.
- Fold in the chopped lobster meat, lemon juice, and parsley, then remove from heat.
- Spoon the mixture back into the reserved lobster shells and sprinkle with grated Gruyère cheese.
- Place under a hot grill (broiler) for 3–5 minutes until the top is golden and bubbling.
- Serve immediately while hot.
Notes
- Serve with a simple green salad or steamed asparagus.
- Ensure not to overcook the lobster during the initial boil.
- Cheddar cheese can be substituted if Gruyère is unavailable.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling and Baking
- Cuisine: French