Lobster Thermidor
Lobster thermidor is a French dish in which boiled lobster meat is cut into bite-size pieces, folded into a cream sauce made from shallots sauteed in butter, white wine reduced by half, Dijon mustard, and heavy cream, then packed back into the cleaned shell and topped with grated Parmesan for a brief gratin under high heat. Reducing the wine concentrates its acidity, and the mustard adds a sharp undercurrent that prevents the cream sauce from tasting flat. Baking at 220 degrees Celsius for only six to eight minutes gives the cheese a golden crust while keeping the lobster meat tender. Lemon juice stirred into the filling at the last moment lifts the richness. The dramatic presentation in the shell makes it a natural choice for entertaining.
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Instructions
- 1
Boil lobster in salted water, cool, split, and remove the meat.
- 2
Clean shells for baking and cut lobster meat into bite-size pieces.
- 3
Saute shallot in butter, add white wine, and reduce by half.
- 4
Add cream and mustard, simmer until thickened.
- 5
Fold in lobster meat and lemon juice, then fill the shells.
- 6
Top with cheese and broil at 220C for 6-8 minutes until golden.
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Nutrition (per serving)
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