Lobster Thermidor
4 servings
35 minutes
Lobster Thermidor is a majestic French dish that delights with its rich flavor and elegant presentation. Its history dates back to the 19th century when it became a symbol of luxury in French gastronomy. Tender lobster meat infused with a creamy sauce featuring wine notes combines with the spicy aroma of mustard and the creamy texture of Gruyère. Baked in its shell, this delicacy acquires a golden crust and rich taste. Served with a crisp green salad and lemon wedges that highlight its refined aftertaste, Lobster Thermidor is not just a dish but a true gastronomic masterpiece worthy of the finest restaurants in France.
1
Boil the lobster or use a pre-cooked one. Using a very sharp knife, cut the lobster in half lengthwise, remove the meat from the tail and body. Remove all remaining innards without damaging the shell. Cut the meat into 2 cm pieces, wrap in plastic, and refrigerate.
- Lobsters: 1 piece
2
Heat 60 grams of butter in a pan, add chopped green onions, and sauté for 2 minutes. Add flour and mustard, and cook for another minute. Remove from heat and gradually stir in wine and milk. Return to heat and bring to a boil; cook until the mixture thickens. Reduce heat and simmer for another minute. Add cream, parsley, and lobster meat, season with salt and pepper. Simmer on low heat until the meat is heated through.
- Butter: 85 g
- Green onions: 4 pieces
- Wheat flour: 1.5 tablespoon
- Dry mustard: 0.5 teaspoon
- Dry white wine: 2 tablespoons
- Milk: 250 ml
- Whipped cream: 3 tablespoons
- Chopped parsley: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Transfer the mixture into 2 half shells, sprinkle with grated cheese, and top with pieces of the remaining butter. Place under the grill for 2 minutes until browned. Serve with a green salad and lemon wedges.
- Gruyere cheese: 65 g
- Butter: 85 g
- Lemon: 1 piece