Lobster Thermidor
Lobster Thermidor is a classic French dish that consists of cooked lobster meat mixed with a creamy mixture of egg yolks, cognac or brandy, mustard, and other seasonings. It is then typically topped with a breadcrumb and cheese mixture before being broiled until golden and bubbly. It's a decadent and luxurious dish that is sure to impress your guests!
Ingredients
- 2 cooked lobsters (about 1 1/2 to 2 pounds each)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup grated Gruyere cheese or Parmesan cheese
- 2 egg yolks
- 2 tablespoons cognac or brandy
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Remove the lobster meat from the shells and chop into bite-sized pieces. Reserve the shell halves.
- In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes.
- Gradually add the milk, stirring constantly until the mixture thickens.
- Remove the saucepan from heat and stir in the cheese until melted.
- In a small bowl, whisk together the egg yolks, cognac, mustard, salt, and pepper. Gradually add this mixture to the cheese sauce, stirring constantly.
- Fold in the chopped lobster meat until well coated.
- Spoon the lobster mixture back into the lobster shells.
- Sprinkle breadcrumbs over the top of each lobster shell.
- Place the filled shells on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the top is golden brown and bubbly.
- Garnish with chopped parsley before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 235kcal (12%)Carbohydrates: 9g (3%)Protein: 20g (40%)Fat: 11g (17%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 204mg (68%)Sodium: 489mg (21%)Potassium: 268mg (8%)Fiber: 0.4g (2%)Sugar: 4g (4%)Vitamin A: 403IU (8%)Vitamin C: 0.01mgCalcium: 325mg (33%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
