Lobster Thermidor
A classic French dish made with lobster meat, egg yolks, and cognac, stuffed into a lobster shell and baked.
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Main Ingredients
- 2 whole lobsters about 1 ½ pounds each
- ¼ cup cognac
- ½ cup dry white wine
- 1 cup heavy cream
- 2 tablespoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoon butter
- 1 tablespoon flour
- 2 tablespoon Parmesan cheese grated
- to taste salt and pepper
Preheat your oven to 375°F (190°C).
Boil the lobsters for about 8 minutes. Remove and let cool.
Remove the meat from the lobster shells, chop it, and set aside. Keep the shells for stuffing later.
In a saucepan, melt the butter and add the flour. Cook for 1-2 minutes.
Add the cognac and white wine, and cook until reduced by half.
Stir in the heavy cream, Dijon mustard, and lemon juice. Cook until thickened.
Add the chopped lobster meat to the sauce. Season with salt and pepper.
Stuff the lobster shells with the mixture, place them in a baking dish, and sprinkle with Parmesan cheese.
Bake for 10-12 minutes until golden brown.
Calories: 600kcal | Carbohydrates: 10g | Protein: 40g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 300mg | Sodium: 800mg | Potassium: 500mg | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 4mg
Gourmet, Lobster, Seafood