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lobster-thermidor-recipe

Lobster Thermidor

A classic French dish made with lobster meat, egg yolks, and cognac, stuffed into a lobster shell and served with a cheese crust.
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Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 whole lobsters about 1 ½ pounds each
  • 1 cup heavy cream
  • ¼ cup cognac
  • ½ cup grated Gruyère cheese
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 2 teaspoon Dijon mustard
  • to taste salt and pepper

Instructions 

  1. 1. Preheat your oven to 375°F (190°C).
  2. 2. Boil the lobsters in a large pot of salted water for about 8 minutes. Remove and let cool.
  3. 3. Remove the meat from the lobster shells and chop it into bite-sized pieces. Keep the shells for later.
  4. 4. In a saucepan, melt the butter and whisk in the flour to make a roux. Cook for 2 minutes.
  5. 5. Gradually add the heavy cream, whisking constantly until the mixture thickens.
  6. 6. Stir in the cognac, Dijon mustard, and Gruyère cheese. Cook until the cheese is melted and the sauce is smooth.
  7. 7. Remove from heat and let cool slightly. Stir in the egg yolks and lobster meat. Season with salt and pepper.
  8. 8. Stuff the lobster shells with the mixture and place them in a baking dish.
  9. 9. Bake in the preheated oven for about 10 minutes, or until the tops are golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 10g | Protein: 35g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 300mg | Sodium: 800mg | Potassium: 400mg | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 3mg

Keywords

Lobster, Thermidor
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