Lobster Thermidor is a classic French dish made with lobster meat, creamy sauce, and topped with cheese and breadcrumbs, baked to perfection.
Author:Nicole Grace
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:Serves 4
Category:Main Course
Method:Baking
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
2 live lobsters (about 1.5 pounds each)
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup mushrooms, sliced
1/4 cup dry white wine
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup grated Gruyère cheese
1/4 cup breadcrumbs
Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters and let them cool slightly before cracking them open and removing the meat. Chop the lobster meat into bite-sized pieces and set aside.
Add the sliced mushrooms to the skillet and cook until they are softened, about 5 minutes. Pour in the white wine and let it simmer for 2-3 minutes until reduced by half.
Stir in the heavy cream, Dijon mustard, paprika, salt, and pepper. Cook for another 3-4 minutes until the sauce thickens slightly.
Add the chopped lobster meat to the skillet and mix well to combine. Remove from heat.
Preheat your oven to 375°F. Spoon the lobster mixture into the lobster shells or a baking dish. Sprinkle the Gruyère cheese and breadcrumbs evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper to the sauce.
You can substitute the lobster with shrimp or crab for a different seafood twist.