Lobster Thermidor For Two

Lobster Thermidor is a luxurious dish that originated in France and has become a symbol of gourmet dining worldwide.

This classic French recipe features tender lobster meat, mixed with a creamy, flavorful sauce made with shallots, mushrooms, and a hint of Cognac.

You then stuff the decadently creamy lobster mixture back into the lobster shells, top with Gruyere and Parmesan cheeses, and broil until golden and bubbly.

Lobster Thermidor is perfect for a special date night at home or for when you just want to treat yourself to a culinary masterpiece.

Lobster Thermidor, Creamy lobster, Small batch lobster for two people, Lobster for two

Dinner, Lobster, Fish and seafood

French

Yield: 2

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Lobster Thermidor

Level: Intermediate

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Ingredients

• 2 lobster tails, uncooked
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 2 cremini mushrooms, finely diced
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• ½ cup fish or seafood stock
• ¼ cup heavy cream
• 1 tablespoon Cognac
• Salt
• 2 tablespoons finely grated Parmesan cheese, divided
• 1 large egg yolk, at room temperature
• ½ tablespoon Dijon mustard
• ½ tablespoon finely chopped fresh thyme leaves
• Pinch of cayenne pepper (optional)
• 2 tablespoons grated Gruyère cheese
• Chopped parsley, for garnish
• 1 lemon, quartered, for garnish

Preparation

1. Fill a medium-sized pot with water and bring to a boil. Add lobster tails and cook for 6 to 7 minutes. Drain them and then cool them under cold water. Use kitchen scissors to cut away the soft underside of the tails. Remove the meat and chop the cooked meat into small chunks at an angle.
2. Clean out the shells under cold water, making sure that no meat remains, and then dry shells using paper towels. Arrange dried shells in a shallow casserole dish, cut-side up.
3. In a medium saucepan over medium-low heat, melt the butter. Add the shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add the mushrooms and garlic, and cook, stirring occasionally (lower the heat if the shallots start to brown), until the mushrooms release their liquid, about 2 to 3 minutes.
4. Stir in the flour and cook, stirring constantly, until fully incorporated. Gradually pour in the fish/seafood stock while stirring. Once incorporated, add the cream, Cognac, and a pinch of salt. Bring to a simmer over medium heat. Reduce the heat and simmer, stirring often and scraping the bottom of the pan, until the sauce thickens, about 4 to 6 minutes.
5. Allow the sauce to cool until warm to the touch, then add 1 tablespoon of Parmesan and the egg yolk. Mix well until smooth. Stir in the Dijon, thyme, and cayenne (if using). Carefully fold in the chopped lobster meat.
6. Preheat the broiler with the oven rack positioned 6 inches from the heat. Spoon the lobster meat mixture into each shell, filling them completely. Sprinkle with Gruyère and the remaining tablespoon of Parmesan.
7. Broil until the cheese is evenly browned, about 3 to 5 minutes. Garnish with parsley and serve with lemon wedges on the side.

Notes

Brandy or sherry can be used as substitutes for Cognac.

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