France · Fish and Seafood Dishes
Lobster Thermidor
Lobster Thermidor is a truly luxurious dish with a rich creamy and cheesy sauce.
Ingredients
- lobsters2 large
- butter60 g
- onion1
- mushrooms200 g
- flour2 tbsp
- dry white wine1 cup
- cream1 cup
- egg yolks2
- brandy or cognac2 tbsp
- Dijon mustard1 tbsp
- Gruyère cheese1/2 cup
- salt and pepperto taste
- fresh parsleyto garnish
Method
- 1Boil the lobsters in salted water for 8-10 minutes. Cool, remove the flesh from the shell and cut into large chunks.
- 2In a frying pan, melt butter over medium heat. Fry the onion and mushrooms until soft, about 5 minutes. Sprinkle with flour and fry for another 2 minutes, stirring.
- 3Pour in the wine and cream. Bring to a boil, reduce heat and simmer for about 5 minutes until the sauce thickens slightly.
- 4Mix the egg yolks and brandy in a separate bowl. Add a little of the hot sauce to warm the egg mixture, then pour it back into the sauce, stirring. Add the mustard, half of the Gruyère (1/4 cup), salt and pepper. Stir until the cheese is dissolved.
- 5Place the lobster pieces in the pan with the sauce and stir gently. Transfer to heatproof shells or molds, sprinkle with the remaining half of the cheese. Bake in a preheated 200°C oven for 10-15 minutes until the cheese is melted and browned. Serve hot, garnished with fresh parsley.