Lobster Thermidor

  • 2 cooked lobsters, 1½ lb (675g) each


  • 2 tbsp butter
  • 2 shallots, finely chopped
  • ½ cup dry white wine
  • 2/3 cup heavy cream
  • ½ cup fish stock
  • 2 tbsp chopped parsley
  • 2 tsp chopped tarragon
  • 1 tbsp fresh lemon juice
  • ½ tsp dry mustard
  • ¾ cup shredded Gruyere
  • Salt and freshly ground black pepper
  • Sweet paprika, for garnish
  • Lemon wedges, for serving


  • Cut the lobsters in half lengthwise. Remove the meat from the claws and tail, along with any coral or meat from the head. Cut the lobster meat into bite-sized pieces. Clean out the body shells and reserve.
  • To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the shallots and cook about 2 minutes, until softened. Add the wine and boil for 2–3 minutes to reduce the liquid by about half.
  •  Add the cream and stock and boil rapidly, stirring often, about 7 minutes, until reduced and beginning to thicken. Stir in the parsley, tarragon, lemon juice, and mustard. Stir in half of the Gruyére. Season with salt and pepper.
  • Preheat the broiler. Add the lobster meat to the sauce, then divide between the lobster shells. Sprinkle the remaining cheese over the top.
  • Place on a foil-lined broiler rack. Broil for 2–3 minutes, until bubbling and golden. Sprinkle with a little paprika. Serve hot, with lemon wedges.


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