Luxurious French Lobster Thermidor with Gruyère Crust
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
For the Sauce
For the Gruyère Crust
For the Assembly
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
Luxurious French Lobster Thermidor with Gruyère Crust
Luxurious French Lobster Thermidor with Gruyère Crust
Presentation
Deliver the Lobster Thermidor in its shell, arranged on a warm platter, accompanied by fresh lemon wedges.