Luxurious French Lobster Thermidor with Gruyère Crust

Name: Luxurious French Lobster Thermidor with Gruyère Crust
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 live lobsters; 1 onion; 1 bay leaf; Salt; 2 tbsp unsalted butter; 2 shallots; 1/2 cup dry white wine; 2 cups heavy cream; 1 tbsp Dijon mustard; Pinch of cayenne pepper; Salt and freshly ground black pepper; 1 cup grated Gruyère cheese; 1/2 cup breadcrumbs; 1 tbsp finely chopped fresh parsley; 2 tbsp brandy; 2 tbsp unsalted butter

A Classic French Feast

Indulge in the extravagant flavors of France with this rich and creamy Lobster Thermidor, topped with a delightful Gruyère crust.

1 h 30 min
4
Advanced

Ingredients

For the Lobster

4 live lobsters

1 to 1.5 lbs each

1 onion

quartered

1 bay leaf

Salt

to taste

For the Sauce

2 tbsp unsalted butter

2 shallots

finely chopped

1/2 cup dry white wine

2 cups heavy cream

1 tbsp Dijon mustard

Pinch of cayenne pepper

Salt and freshly ground black pepper

to taste

For the Gruyère Crust

1 cup grated Gruyère cheese

1/2 cup breadcrumbs

1 tbsp finely chopped fresh parsley

For the Assembly

2 tbsp brandy

2 tbsp unsalted butter

melted

Preparation

Preparing the Lobster

Boil Lobsters

Bring a large pot of salted water to a boil. Add onion and bay leaf.

Cook Lobsters

Submerge lobsters into the boiling water headfirst. Cook for about 8-10 minutes until bright red.

Do not overcook the lobsters; this can make them tough.

Ice Bath

Remove lobsters and plunge them into ice water to stop the cooking process.

Preparing the Sauce

Sauté Shallots

In a pan, melt butter and sauté shallots until translucent.

Reduce Wine

Add white wine and simmer until reduced by half.

Finish Sauce

Stir in cream, Dijon mustard, cayenne pepper, salt, and pepper. Simmer until the sauce thickens.

Freshly grated cheese melts more evenly and results in a creamier crust.

Cooking Process

Preparing Lobster Meat

Carefully remove meat from claws and tails, chop, and set aside.

Combining with Sauce

Stir cooked lobster meat into the thickened sauce, toss in brandy, and mix well.

Baking

Preheat oven to 375°F (190°C). Distribute lobster mixture evenly back into the shell. Top with Gruyère crust and drizzle with melted butter.

Plating & Serving