Description
A rich and creamy French classic featuring lobster meat in a cognac‑infused béchamel, baked with cheese until golden.
Ingredients
Units
Scale
- 2 whole lobsters (about 1 1/2 lb each)
- 4 tbsp unsalted butter
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tbsp all‑purpose flour
- 1/2 cup dry white wine
- 2 tbsp cognac or brandy
- 1 cup heavy cream
- 1/2 tsp Dijon mustard
- 1/4 tsp ground nutmeg
- squeeze lemon juice
- 2 oz Gruyère or Parmesan, grated
- Salt and white pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Boil lobsters in salted water for 8–10 minutes until bright red. Cool slightly, then crack shells and remove meat from claws and tails; reserve shells.
- Cut lobster meat into bite‑sized pieces and set aside.
- In a saucepan, melt butter over medium heat. Add shallot and garlic; sauté until fragrant.
- Stir in flour; cook for 1–2 minutes to form roux.
- Slowly whisk in wine, then cognac, letting alcohol cook off.
- Pour in heavy cream; simmer until sauce thickens.
- Stir in mustard, nutmeg, lemon juice, salt, and pepper; taste and adjust.
- Add lobster meat to sauce; coat thoroughly.
- Spoon mixture back into lobster shells or small gratin dishes.
- Sprinkle grated cheese on top.
- Broil or bake at 375 °F (190 °C) for 5–7 minutes, until golden and bubbling.
- Garnish with parsley and serve immediately.
Notes
- You can substitute cognac with brandy or skip alcohol if needed.
- Gruyère gives nuttier flavor; Parmesan gives sharper bite.
- Make ahead: assemble shells and refrigerate before broiling.
Nutrition
- Serving Size: 1 lobster Thermidor
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 280 mg