Lobster Thermidor is the epitome of indulgence, combining tender lobster meat with a creamy, rich sauce. Perfect for special occasions or when you want to impress, this classic French dish is surprisingly achievable at home with a few simple steps.
The star of the show is, of course, the lobster. It brings a delicate sweetness that's beautifully complemented by our sauce. We start with unsalted butter for a rich base that doesn't overpower. Shallots add a subtle oniony flavor without being too harsh. Dry white wine and Cognac introduce depth and a touch of acidity, balancing the creaminess. Heavy cream is the backbone of the sauce, providing a luscious texture. Dijon mustard adds a hint of tangy sharpness, while paprika gives a gentle warmth. Gruyère cheese delivers a nutty, melty finish to the topping. Finally, breadcrumbs provide a satisfying crunch, and parsley adds a fresh pop of color.
Pair Lobster Thermidor with a crisp, chilled glass of Chardonnay or a refreshing Sauvignon Blanc. For sides, consider serving it with a simple green salad and crusty French bread. Roasted asparagus or sautéed green beans also make excellent accompaniments, adding a vibrant touch to your meal.
First, preheat your oven to 375°F (190°C) to get it ready for later. Then, bring a large pot of salted water to a boil. Gently place the lobsters in, cooking them for 8-10 minutes until they turn a vibrant red. Once done, take them out and let them cool just enough to handle.
Next, using a sharp knife, carefully cut the lobsters in half lengthwise. Remove the meat, chop it into bite-sized pieces, and set the shells aside for later use. You’ll be filling these up with the delicious mixture soon.
In a skillet, melt the butter over medium heat. Add the shallot and sauté until it's translucent and fragrant, which should take about 2 minutes. Pour in the white wine and Cognac, letting them simmer together for a couple of minutes until slightly reduced.
Stir in the heavy cream, Dijon mustard, and paprika. Add a pinch of salt and pepper to your taste. Gently fold in the lobster meat, ensuring each piece is coated in the rich sauce. Let it cook for another 2-3 minutes to heat through.
Spoon the creamy lobster mixture back into the reserved shells, dividing it evenly. In a small bowl, mix the breadcrumbs with the Gruyère cheese. Sprinkle this mixture generously over the lobsters.
Place the filled shells on a baking sheet and pop them into the oven. Bake for 10-12 minutes until the topping is golden and bubbly. Once out of the oven, garnish with a sprinkle of parsley and serve with lemon wedges on the side for a zesty finish.
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