Lobster Thermidor
In this classic, celebratory French dish, chunks of lobster meat are tossed in a creamy, brandy-laced sauce, then topped with Gruyère and baked in their shells. This elaborate presentation might seem intimidating, but the only part of the process that takes a little bit of patience is cutting the lobsters in half lengthwise; place a dish towel on your cutting board to catch any liquid, and use a large, sharp knife. The sauce comes together quickly and the lobsters can be assembled ahead of time and refrigerated for several hours before being broiled, making this recipe well-suited to festive occasions. (Just be sure to bring the lobsters to room temperature for 15 minutes before broiling.) Serve with a big green salad and a crisp white wine to balance the richness of the sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2(1 1/2- to 1 3/4-pound) lobsters, cooked
- 3tablespoons unsalted butter
- ¼cup minced shallots (1 medium shallot)
- 1cup (3/4-inch) diced cremini mushrooms (3 to 4 mushrooms)
- 1large garlic clove, minced
- 3tablespoons all-purpose flour
- 1cup fish or seafood stock
- ½cup heavy cream
- 1tablespoon Cognac or brandy
- 1teaspoon kosher salt (such as Diamond Kosher)
- ½cup plus 2 tablespoons finely grated Parmesan
- 2large egg yolks, at room temperature
- 1tablespoon Dijon mustard
- 1tablespoon finely chopped tarragon leaves
- Pinch of ground cayenne, to taste
- ½cup grated Gruyère cheese
- Chopped parsley, for serving
- 1lemon, quartered, for serving
Instructions
Step 1
Twist the cooked lobster claws and remove them from the body. Crack open the claws with a sharp knife or lobster cracker and remove the meat to a bowl; discard the shells. Using a large, sharp knife, cut each lobster body in half lengthwise. Remove and discard the tomalley, the soft, green substance, and any visible roe, then lift out the tail meat and add it to the bowl. Thoroughly rinse the lobster shells, then set them on a paper towel-lined sheet pan, and pat dry. Chop the lobster meat into ½-inch pieces.Step 2
Melt the butter in a medium saucepan set over medium-low. Add the shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add the mushrooms and garlic and cook, stirring occasionally and lowering the heat if the shallots begin browning, until the mushrooms have released their liquid, 2 to 3 minutes.Step 3
Add the flour and cook, stirring constantly, until no white flecks remain, about 30 seconds. While stirring, gradually pour in the fish stock. Stir until incorporated, then add the cream, Cognac and salt, and bring to a simmer over medium heat. Reduce the heat and simmer, stirring often and scraping the bottom of the pan, until the sauce is thick but still pourable, 4 to 6 minutes.Step 4
Cool for 5 to 10 minutes, until warm to the touch. Add ½ cup of the Parmesan and the egg yolks and mix well until smooth, then stir in the Dijon, tarragon and cayenne. Fold in the chopped lobster meat.Step 5
Position an oven rack 6 inches from heat and set it to broil. While the oven heats, line a sheet pan with parchment paper or foil and arrange the lobster shells, cut side up, on the pan evenly spaced apart. Spoon the lobster meat mixture into the shells, filling them completely. Sprinkle with the Gruyère and the remaining 2 tablespoons of the Parmesan.Step 6
Broil, watching carefully and rotating the pan halfway through if necessary, until the cheese is evenly browned, 3 to 5 minutes. Garnish with parsley and serve with lemon wedges on the side.