Lobster Thermidor

Lobster Thermidor

Lobster Thermidor is a luxurious French seafood dish that embodies the spirit of fine dining with its rich, creamy sauce and tender lobster meat. Traditionally served in the lobster shell, this dish is a celebration of flavor and elegance, making it perfect for special occasions. The combination of buttery lobster, aromatic garlic, and tangy Dijon mustard creates a symphony of tastes that is sure to impress your guests. Originating in the late 19th century, this dish was first created at the restaurant Marie's in Paris, named after the play 'Thermidor' by Victorien Sardou. Indulge in this classic and elevate your culinary repertoire!

Servings: 4

Ingredients

  • Lobster tails (2 (about 1 1/2 pounds total))
  • Salt (to taste)
  • Black pepper (to taste)
  • Unsalted butter (4 tablespoons)
  • Onion (1 medium, finely chopped)
  • Garlic (2 cloves, minced)
  • All-purpose flour (2 tablespoons)
  • Dry white wine (1/2 cup)
  • Heavy cream (1 cup)
  • Dijon mustard (2 tablespoons)
  • Egg yolks (2, lightly beaten)
  • Parmesan cheese (1 cup, grated plus more for topping)
  • Fresh parsley (for garnish, chopped)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Bring a large pot of salted water to a boil. Carefully add the lobster tails and cook for 5-7 minutes, or until the shells turn bright red. Remove the lobster tails and let them cool slightly.
  3. Using kitchen shears, cut the top side of the lobster tails lengthwise and carefully extract the meat. Chop the lobster meat into bite-sized pieces and set aside.
  4. In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté until softened and fragrant, about 5 minutes.
  5. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste. This will help thicken the sauce.
  6. Slowly pour in the white wine while stirring continuously until the mixture thickens, about 2-3 minutes.
  7. Reduce the heat to low and stir in the heavy cream, Dijon mustard, and grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth.
  8. In a small bowl, whisk the egg yolks. Gradually add a spoonful of the hot sauce to the egg yolks, whisking constantly to temper them. Then, pour the egg yolk mixture back into the skillet, stirring well to combine.
  9. Add the chopped lobster meat to the skillet and gently fold it into the sauce. Season with salt and pepper to taste.
  10. Transfer the lobster mixture to individual oven-safe dishes or a large baking dish. Sprinkle additional grated Parmesan cheese on top.
  11. Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
  12. Garnish with fresh chopped parsley before serving.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 30 minutes • Calories: 540 • Fat: 36g • Carbs: 10g • Protein: 40g • Sodium: 600mg • Sugar: 1g