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French Lobster Thermidor Recipe

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★★★★★

4.4 from 183 reviews

French Lobster Thermidor is an elegant and indulgent dish perfect for special occasions. It features tender lobster meat cooked in a creamy, flavorful sauce made with butter, onions, garlic, mushrooms, white wine, Dijon mustard, and a touch of Worcestershire sauce, all topped with melted Gruyère cheese and baked to golden perfection.

Ingredients

Scale

Seafood

  • 2 pounds Fresh Lobsters (Ideally 1.5 to 2 pounds each)

Sauce

  • 2 tablespoons Unsalted Butter (Olive oil can be a lighter alternative)
  • 1 cup Finely Chopped Onion (Yellow or white onions)
  • 2 cloves Fresh Minced Garlic (Garlic powder can be used in a pinch)
  • 1 cup Finely Chopped Button Mushrooms (Shiitake or cremini add depth)
  • 1/2 cup Dry White Wine (Chardonnay) (Chicken broth is a non-alcoholic substitute)
  • 1 cup Heavy Cream (Half-and-half can be a lighter option)
  • 1 tablespoon Dijon Mustard (Yellow mustard is a milder substitute)
  • 1 tablespoon Worcestershire Sauce (Omit if unavailable, but adds unique taste)
  • 1 teaspoon Paprika (Try smoked paprika for hint of smokiness)
  • Salt, to taste
  • Pepper, to taste

Topping and Garnish

  • 1 cup Gruyère Cheese (Parmesan works if Gruyère is not available)
  • 1/4 cup Fresh Parsley (For garnish)

Instructions

  1. Cook the Lobsters: Bring a large pot of salted water to a rolling boil. Add the live lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters carefully with tongs and let them cool sufficiently for handling.
  2. Prepare Lobster Meat: Split the cooled lobsters lengthwise and gently remove the meat. Chop the lobster meat into bite-sized pieces and set aside.
  3. Sauté Aromatics: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
  4. Cook Mushrooms: Add the finely chopped button mushrooms to the skillet and cook for about 5 minutes until tender and moisture has evaporated.
  5. Deglaze with Wine: Pour in 1/2 cup of dry white wine, scraping the bottom of the skillet to loosen any browned bits. Simmer for 3-5 minutes until the liquid is reduced by half.
  6. Add Cream and Seasoning: Lower the heat and stir in 1 cup heavy cream, 1 tablespoon Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Let the sauce simmer gently for about 5 minutes to combine the flavors.
  7. Combine Lobster with Sauce: Fold the chopped lobster meat into the creamy sauce, heating through for 2-3 minutes to meld flavors.
  8. Preheat the Oven: Preheat your oven to 375°F (190°C) in preparation for baking the lobster shells.
  9. Fill Lobster Shells: Spoon the lobster mixture back into the cleaned lobster shells and arrange them on a baking sheet.
  10. Add Cheese Topping: Sprinkle 1 cup of Gruyère cheese evenly over each filled lobster shell.
  11. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
  12. Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley, let the dish cool slightly, and serve warm to enjoy a rich and decadent seafood experience.

Notes

  • Use olive oil instead of butter for a lighter version.
  • White wine can be substituted with chicken broth for a non-alcoholic variation.
  • Yellow mustard can replace Dijon mustard but will produce a milder flavor.
  • Smoked paprika adds a subtle smoky depth if desired.
  • Be careful not to overcook the lobster meat during simmering to keep it tender.
  • Parmesan cheese may be used if Gruyère is unavailable, though it will slightly alter the taste.
  • Ensure lobster shells are cleaned well before refilling for presentation.

Keywords: Lobster Thermidor, French Lobster Dish, Seafood Recipe, Creamy Lobster Bake, Special Occasion Seafood

Find it online: https://foodarohub.com/french-lobster-thermidor-recipe/