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Gourmet Lobster Thermidor - A Classic, Creamy Showstopper

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 whole lobsters (about 1.25–1.5 lb each), or 1.5 lb cooked lobster meat
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (or dry vermouth)
  • 1/2 cup seafood or chicken stock
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest, plus 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon paprika (smoked or sweet), plus more for dusting
  • Pinch of cayenne or white pepper (optional)
  • 1/2 cup grated Gruyère or Parmesan, plus extra for topping
  • 2 tablespoons freshly grated Parmesan for broiling
  • Salt and black pepper, to taste
  • Breadcrumbs (2–3 tablespoons, optional, for topping)
  • Lemon wedges, for serving

Method
 

  1. Cook the lobsters: Bring a large pot with 2 inches of salted water to a boil. Add lobsters, cover, and steam for 8–10 minutes until shells turn bright red. Transfer to a tray to cool slightly.
  2. Split and remove the meat: Using kitchen shears, split the lobsters lengthwise. Remove tail and claw meat, chop into bite-size pieces, and set aside. Clean the shells, discarding the head sac and any dark veins. Keep shells for stuffing.
  3. Sauté aromatics: In a large skillet, heat butter and olive oil over medium. Add shallot and a pinch of salt. Cook 2–3 minutes until translucent. Stir in garlic for 30 seconds, until fragrant.
  4. Deglaze and reduce: Pour in white wine and simmer 2–3 minutes to reduce by half. Add stock and reduce by about one-third. This concentrates flavor.
  5. Build the sauce: Lower the heat. Stir in heavy cream, Dijon, lemon zest, lemon juice, tarragon, parsley, paprika, and a small pinch of cayenne if using. Simmer gently until slightly thickened and velvety, about 4–6 minutes. Season with salt and pepper.
  6. Add cheese: Stir in 1/2 cup Gruyère or Parmesan until just melted. The sauce should coat a spoon. If too thick, splash in more stock or cream. If too thin, simmer a bit longer.
  7. Fold in lobster: Add chopped lobster to the sauce. Warm through gently for 1–2 minutes. Avoid boiling, which can toughen the meat.
  8. Fill the shells: Heat the broiler to high. Arrange lobster shells on a foil-lined baking sheet. Spoon the mixture into the shells, mounding slightly.
  9. Top and broil: Sprinkle with extra Parmesan and a light dusting of paprika. Add a thin layer of breadcrumbs if you like extra crunch. Broil 2–4 minutes until golden and bubbling. Watch closely to prevent scorching.
  10. Serve: Rest for 2 minutes. Garnish with parsley and serve with lemon wedges. Pair with crisp white wine and a simple green salad or buttered asparagus.