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Lobster Thermidor

Let yourself be tempted by this classic, French-inspired dish, featuring delicious UHP lobster meat.Let yourself be tempted by this classic, French-inspired dish, where delicious UHP lobster meat is cooked in a creamy wine sauce with cheese, mustard, and brandy. This recipe serves four people.

Ingredients

4units.itemsHalved UHP lobsters
360mlWhole milk
2units.itemsBay leaves
2units.itemsSprigs of fresh tarragon
0.5units.itemsOnion
2Butter
8units.itemsBlack peppercorns
2Flour
2units.itemsGarlic cloves (finely chopped)
1units.itemsShallot (finely chopped)
2Brandy
120mlDry white wine
2Dijon mustard
1Tarragon leaves (finely chopped)
Lemon (zest)
2Whipped cream
100gComté or Gruyère (grated)
2Dill (finely chopped)
Salt and pepper

Preparation

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Cut the (defrosted) meat into bite-sized pieces. Keep the lobster shells and meat separate.
  3. In a small saucepan, combine the milk, bay leaves, tarragon, onion, and peppercorns and bring to a boil. Remove from heat and let infuse for 10 minutes. Then strain the mixture.
  4. Heat a saucepan over medium heat and melt the butter. Once the butter is melted, add the chopped lobster meat, garlic, and shallot and cook until soft and fragrant, about 4-5 minutes. Stir in the flour, cook for a few seconds, then add the white wine and brandy. Slowly whisk in the infused milk and cook until glossy and thickened. Finally, whisk in the Dijon mustard, lemon zest, tarragon, chives, cream, and half of the cheese, and season with sea salt and freshly ground pepper.
  5. Place the lobster shells on the prepared baking sheet and fill each shell with the lobster sauce. Sprinkle with the remaining cheese and a little black pepper.
  6. Bake in the oven until the cheese is melted and golden brown.
  7. Finally, garnish with fresh dill and serve with lemon wedges.