Easy Lobster Thermidor at Home (Print Version)
# Ingredients:
→ Seafood
01 -
680 g cooked lobster
→ Dairy
02 -
28 g unsalted butter
03 -
60 ml heavy cream
04 -
25 g freshly grated Parmesan cheese
→ Produce & Aromatics
05 -
1 shallot, finely chopped
06 -
15 ml fresh lemon juice
07 -
8 g chopped fresh parsley
→ Liquids
08 -
60 ml dry white wine
09 -
90 ml fish stock
→ Seasonings
10 -
2.5 ml hot English mustard
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Split the cooked lobster in half lengthwise. Extract all meat from claws, tail, and head. Chop the meat into bite-sized pieces and retain the shells for stuffing.
02 -
Melt butter in a large skillet over medium heat. Add the chopped shallot and cook until softened and fragrant, approximately 2–3 minutes.
03 -
Pour in dry white wine, fish stock, and heavy cream. Bring to a simmer and reduce the sauce by about half, stirring occasionally, until it thickens enough to coat the back of a spoon.
04 -
Remove the skillet from heat. Add chopped parsley, lemon juice, hot English mustard, salt, and pepper. Gently fold lobster pieces into the sauce, ensuring even coating.
05 -
Preheat the oven broiler to high. Place empty lobster shells on a baking tray. Divide the lobster-sauce mixture evenly between shells and sprinkle generously with grated Parmesan.
06 -
Position the tray under the broiler for 3–4 minutes, or until the cheese is golden and bubbling. Serve immediately for best texture.
# Notes:
01 -
Use previously cooked lobster to streamline preparation; the shellfish only needs to be heated through under the broiler to avoid toughness.
02 -
A well-reduced sauce should coat the back of a spoon for ideal texture.
03 -
For variation, Gruyère cheese can substitute Parmesan, and a pinch of cayenne introduces gentle heat.