Entrée: United States – Lobster Thermidor

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

2 cooked and shelled Maine lobsters, about 1 lb each (454 g each), about 2 lb total (908 g total)
4 tbsp (60 ml) unsalted butter
2 shallots, finely chopped
1 / 2 cup (50 g) white mushrooms, finely chopped
1 tbsp (15 ml) cognac or brandy
1 cup (240 ml) heavy cream
1 tbsp (15 ml) Dijon mustard
1 / 4 tsp paprika
Salt and white pepper to taste
1 / 2 cup (50 g) grated Gruyère cheese
Fresh parsley, chopped for garnish

Instructions

1. **Prepare Lobster Meat:** Extract the cooked meat from the lobsters and cut it into bite-sized pieces. Set aside.

2. **Cook Aromatics:** In a skillet, melt butter over medium heat. Add shallots and mushrooms, sautéing until softened, about 5 minutes.

3. **Deglaze and Flavor:** Add cognac to the pan to deglaze, stirring to release any bits from the bottom. Reduce by half.

4. **Make the Sauce:** Stir in heavy cream, Dijon mustard, paprika, salt, and white pepper. Simmer gently until the sauce thickens, about 3–5 minutes.

5. **Combine Lobster and Cheese:** Add the lobster meat to the sauce, mixing well. Stir in half of the Gruyère cheese until melted and well combined.

6. **Bake and Serve:** Preheat your oven broiler. Divide the lobster mixture among cleaned lobster shells or ramekins, sprinkle with the remaining Gruyère cheese, and broil until bubbly and golden. Serve garnished with parsley.