Classic Lobster Thermidor
Servings: 4
Prep Time: 20 mins
Cook Time: 20 mins
Description:
Thermidor is a classic French dish that features lobster meat in a creamy, brandy-infused sauce, typically served with a gratin topping
Ingredients:
- 2 live lobsters (about 1 1/2 pounds each)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons brandy
- Salt and pepper to taste
- Pinch of cayenne pepper
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Method:
- Cook the Lobsters:
- Bring a large pot of salted water to a boil.
- Plunge the live lobsters headfirst into the boiling water and cook for about 8-10 minutes, or until they turn bright red.
- Remove the lobsters from the water and let them cool.
- Prepare Lobster Meat:
- Once the lobsters are cool enough to handle, crack the shells and remove the lobster meat. Cut the meat into bite-sized chunks and set aside.
- Make the Sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour to create a roux, cooking for 1-2 minutes until it becomes golden brown.
- Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.
- Cook the mixture until it thickens, then add the Gruyere and Parmesan cheeses, Dijon mustard, brandy, salt, pepper, and cayenne pepper.
- Continue to cook and stir until the cheeses are melted and the sauce is smooth.
- Combine Sauce and Lobster:
- Add the lobster meat to the sauce, making sure all the lobster pieces are well-coated.
- Assemble and Broil:
- Preheat your broiler.
- Transfer the lobster mixture to a baking dish.
- Sprinkle additional Gruyere and Parmesan cheese over the top.
- Place the baking dish under the broiler for 3-5 minutes, or until the top is golden brown and bubbly.
- Serve:
- Remove from the broiler and let it cool for a few minutes.
- Garnish with chopped parsley and serve with lemon wedges.