Description
Lobster Thermidor is a luxurious French dish featuring lobster tail meat in a rich and creamy Béarnaise sauce, topped with Parmesan and Gruyère cheese, then broiled to perfection. It’s an elegant appetizer or main course for special occasions.
Ingredients
Scale
- 4 lobster tails (about 10 oz each)
- 1 cup milk
- 1 bay leaf
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 1 tablespoon mustard powder
- 1 teaspoon paprika
- 1/2 cup sherry
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Gruyère cheese
- 2 egg yolks
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Bring a large pot of salted water to a boil. Plunge the lobster tails into the boiling water and cook for 5-6 minutes or until the shells turn bright red. Remove and let cool slightly.
- Using kitchen shears, cut the lobster tails lengthwise and extract the meat. Chop the meat into bite-sized pieces and set aside.
- In a saucepan, heat the milk with the bay leaf until just simmering. Remove from heat and set aside.
- In another saucepan, melt 1/4 cup of butter over medium heat. Stir in the flour to make a roux and cook for 2 minutes.
- Gradually whisk in the infused milk, stirring constantly until the sauce thickens. Add mustard powder, paprika, and sherry. Simmer for 5 minutes.
- Remove from heat and stir in the heavy cream, Parmesan, Gruyère, and egg yolks. Season with salt and pepper.
- Fold in the chopped lobster meat and spoon into the lobster shells.
- Dot with remaining butter and bake for 10-12 minutes or until bubbly and golden on top.
- Garnish with chopped parsley and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: French
Nutrition
- Calories: 450 kcal
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 10g
- Protein: 28g