Lobster Thermidor

Lobster Thermidor

Lobster Thermidor is a classic French dish featuring lobster meat in a creamy, rich sauce, then broiled to perfection with a golden crust. Here’s a step-by-step guide to making Lobster Thermidor at home.

Ingredients

For the Lobster:

• A lobster (about 1.5 lbs )
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1 cup mushrooms, finely chopped
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Paprika (for garnish)

Instructions

1. Prepare the Lobster:

1. Cook the Lobster:
   • Split the lobsters in half lengthwise. Remove the meat from the tails and claws, and chop it into bite-sized pieces. Reserve the shells.

2. Make the Sauce:

1. Sauté Aromatics:
   • In a skillet, melt the butter over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Add the mushrooms and cook until they release their moisture and start to brown.
   • Pour in the white wine and let it simmer for 2-3 minutes until reduced.
2. Add Cream:
   • Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and lemon juice. Let the mixture simmer for a few minutes until it thickens slightly.
3. Combine:
   • Add the chopped lobster meat to the sauce, and season with salt, pepper, and half of the Parmesan cheese. Mix well to combine.

3. Assemble and Bake:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C).
2. Fill the Lobster Shells:
   • Spoon the lobster mixture back into the reserved shells. If using breadcrumbs, sprinkle them on top with the remaining Parmesan cheese.
3. Bake:
   • Place the filled shells on a baking sheet and bake for 15-20 minutes until the top is golden and bubbly.

4. Serve:   Remove from the oven and garnish with chopped parsley and a sprinkle of paprika. Serve hot and enjoy!