Entree: Jersey – Jersey Lobster Thermidor (Baked lobster meat in a creamy mustard-and-cheese sauce served in the shell)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 55 min

Ingredients

- 2 lobsters, about 1 1/4–1 1/2 lb (560–680 g) each
- 3 tbsp (42 g) unsalted butter
- 1 small shallot, minced, approx. 1 oz (30 g)
- 2 tbsp (16 g) all-purpose flour
- 3/4 cup (180 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 2 tsp (10 ml) cognac or brandy
- 3/4 cup (75 g) grated Gruyère cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg yolk
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (14 g) melted butter for shells
- 1/4 tsp (1 g) smoked paprika
- Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add lobsters and cook 6–8 minutes until shells are bright red and meat is just cooked; transfer to an ice bath to stop cooking. Reserve 1/2 cup (120 ml) of the cooking liquid, then crack shells and remove tail, claw, and knuckle meat; chop meat into 1/2-inch (1 cm) pieces and reserve shells for stuffing.
2. Preheat broiler (or oven to 425°F / 220°C if broiler not available). Pat lobster shells dry and brush interiors with 1 tbsp (14 g) melted butter; set on a baking sheet.
3. In a skillet over medium heat, melt 3 tbsp (42 g) butter. Add minced shallot and cook until softened, about 2 minutes. Stir in 2 tbsp (16 g) flour and cook 1 minute to form a roux.
4. Gradually whisk in 3/4 cup (180 ml) white wine and 1/2 cup (120 ml) reserved lobster cooking liquid, then add 1 cup (240 ml) heavy cream. Simmer gently until thickened, about 4–6 minutes.
5. Remove sauce from heat and whisk in 1 tbsp (15 ml) Dijon mustard, 2 tsp (10 ml) cognac, and 1 large egg yolk tempered by adding a little hot sauce first to avoid curdling. Stir in 3/4 cup (75 g) Gruyère and 1/4 cup (25 g) Parmesan until melted and smooth. Season with 1 tbsp (15 ml) lemon juice, 2 tbsp (8 g) chopped parsley, salt, and pepper to taste.
6. Fold the chopped lobster meat into the sauce until evenly coated. Spoon the mixture back into the reserved lobster shells, mound slightly, and sprinkle tops with a little additional Gruyère or Parmesan if desired. Dust with 1/4 tsp (1 g) smoked paprika.
7. Place under the broiler 3–5 minutes until the top is bubbling and golden (or bake at 425°F / 220°C for 6–8 minutes). Let rest 2 minutes and serve immediately with lemon wedges.