Lobster Thermidor
Prep Time
Cooking Mode
2 cooked lobsters (see tip)
3 tbsp unsalted butter
1 shallot or ½ small onion, diced
4 cremini mushrooms, diced (1 cup approx.)
2 cloves garlic, minced
2 tbsp Cognac or brandy or sherry
1⁄2 tsp kosher salt
3⁄4 cup 35% cream
1⁄3 cup finely grated Parmesan
2 egg yolks
1 tbsp Dijon mustard
¼ tsp cayenne pepper or paprika
½ cup shredded Gruyere cheese
1 tbsp chopped parsley (optional)
Lemon wedges
2 cooked lobsters (see tip)
3 tbsp unsalted butter
1 shallot or ½ small onion, diced
4 cremini mushrooms, diced (1 cup approx.)
2 cloves garlic, minced
2 tbsp Cognac or brandy or sherry
1⁄2 tsp kosher salt
3⁄4 cup 35% cream
1⁄3 cup finely grated Parmesan
2 egg yolks
1 tbsp Dijon mustard
¼ tsp cayenne pepper or paprika
½ cup shredded Gruyere cheese
1 tbsp chopped parsley (optional)
Lemon wedges
Directions
1Twist off claws and crack, removing the meat. Place lobsters on a cutting board; using a large, heavy chef’s knife halve the lobster in half lengthwise. Remove tail meat, and discard tomalley (green part) or reserve for another use.
2Rinse lobster shells and dry cut side down. Cut lobster meat into ½-inch pieces; drain and set aside.
3In medium pot, melt butter over medium heat; add shallots and cook, stirring for 2 minutes. Add mushrooms and garlic and cook until mushrooms release its liquid, about 3 minutes. Stir in Brandy, salt and let alcohol burn off.
4Add cream and cook over medium, stirring until reduced thick enough to coat back of wooden spoon, 4-5 minutes. Stir in Parmesan. Remove from heat; stir in egg yolks, Dijon, and cayenne. Fold in reserved lobster.
5Position oven rack to top third.
6Arrange prepared lobster shells, cut side facing upon baking sheet, using folded sheets of foil to level. Divide and spoon in the lobster mixture then sprinkle with Gruyere cheese over top.
7Broil until cheese is melted and browned, 4 to 6 minutes. To serve, sprinkle with parsley and serve with lemon wedges for squeezing. Serve with crusty bread for dipping into the lobster shells.
Tips
1
- Short on time? Ask your seafood manager to steam the lobsters for you or look for frozen lobster claws and tails in the freezer aisle; chop and drain before patting dry.
- Prep the ingredients up to 2 days ahead, and whip up your gourmet meal in less than 15 minutes.
Disclaimer
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Personal Note
Personal Note
