Lobster Thermidor

Indulge in the luxurious Lobster Thermidor, a classic French dish that combines tender lobster meat with a rich, creamy Cognac sauce, topped with golden breadcrumbs. Perfect for special occasions, this gourmet dish is sure to impress your guests.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 2

Ingredients

2 whole lobsters (approximately 1.5 lbs each)

2 tablespoons unsalted butter

1 shallot, finely chopped

1/2 cup dry white wine

1/4 cup Cognac

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon paprika

Salt and pepper to taste

1 cup grated Gruyère cheese

1/2 cup breadcrumbs

1 tablespoon chopped fresh parsley

Lemon wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C).

2. Boil the lobsters in salted water for 8-10 minutes until they turn bright red. Remove lobsters and let cool slightly.

3. Cut the lobsters in half lengthwise, remove the meat, and set the shells aside. Chop the meat into bite-sized pieces.

4. In a skillet, melt the butter over medium heat. Add the shallot and sauté until translucent.

5. Add the white wine and Cognac, simmering for 2-3 minutes until slightly reduced.

6. Stir in the heavy cream, Dijon mustard, and paprika. Season with salt and pepper.

7. Add the lobster meat to the sauce, stirring gently to coat. Cook for an additional 2-3 minutes.

8. Spoon the lobster mixture back into the reserved shells.

9. Combine breadcrumbs and Gruyère cheese and sprinkle over the lobster.

10. Place the lobsters on a baking sheet and bake for 10-12 minutes until the topping is golden and bubbly.

11. Garnish with chopped parsley and serve with lemon wedges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Preheat your oven to 350°F (175°C) and reheat for 10-15 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.