Ingredients
Seafood
- 1 lobster (~ 1.4 lb)
Liquids & Dairy
- 0.25 cup cognac
- 1 cup seafood stock
- 0.3 cup heavy cream
- 5 Tbsp unsalted butter
- 1 egg yolk
Produce
- 0.5 pint mushrooms (sliced)
- 1 lemon (for juice)
- Fresh tarragon, parsley, thyme (finely minced, amounts to taste; approximately 1 Tbsp each)
- Green bean (optional side)
Dry Ingredients
- 2 Tbsp all-purpose flour
- 0.5 Tbsp powdered mustard
- Salt to taste
- 2 Tbsp shredded Gruyère cheese (or similar high moisture cheese)
Tools
- Kitchen shear
- Large crab/nut cracker (for claws)
- Metal pick or pointed paring knife
Instructions
- Steam & Handle Lobster: Bring a pot or steamer with enough water to a boil. Prepare a bath of ice water to cool the lobster quickly after steaming. Once boiling, place a steaming rack inside and lay the lobster on it. Cover with a lid and steam the lobster for 7-9 minutes until the shell turns red. Immediately transfer the lobster to the ice bath to stop cooking and cool completely.
- Extract Lobster Meat: Use kitchen shears to cut the lobster in half lengthwise. Start by snipping the tail flap toward the body, then cut along the abdomen shell to the head. Turn the lobster over and cut through the back shell, carefully removing both shell halves. Twist off the claws and break at the joints. Use a cracker and pick to extract all meat from the claws. Cut all extracted meat into half-inch chunks and collect any juices in a container.
- Prepare the Custard Sauce: In a small saucepan over low to medium heat, melt 1 tablespoon of butter. Sauté the sliced mushrooms with 1 teaspoon lemon juice until soft. Add 3/4 cup seafood stock, bring to a boil, then simmer for 10-15 minutes until reduced by half. In a bowl, whisk 1 egg yolk with 0.5 tablespoon powdered mustard and heavy cream. Separately, mix the remaining seafood stock with flour, stir to avoid lumps. On low heat, slowly add the flour-stock mixture to the mushroom sauce while stirring, then gradually add the egg-cream mixture while continuously whisking until thickened like custard. Remove from heat.
- Sauté the Lobster Meat: Melt remaining butter in a saucepan over medium heat. Add all lobster meat and any collected juices, stirring to combine. Pour cognac over the lobster meat and bring to a boil to evaporate alcohol. Sprinkle finely minced parsley, tarragon, and thyme into the mixture. Then fold in the custard cream sauce and mix well. Remove from heat.
- Prepare for Broiling: Preheat the oven to 425°F. Arrange the cleaned lobster shells on a baking tray or pan, using foil to level them if needed. Spoon the lobster meat and sauce mixture carefully into each shell. Sprinkle shredded Gruyère cheese evenly on top.
- Broil the Lobster Thermidor: Bake or broil in the oven for about 10 minutes, or until the cheese topping is bubbling and golden brown. Remove from oven and carefully transfer to serving plates.
- Serve Immediately: Serve the Lobster Thermidor hot, accompanied by optional green beans, bread, and a fine wine for a luxurious and impressive meal.
Notes
- Ensure the lobster is fresh and alive before cooking for best flavor and texture.
- Use kitchen shears specifically designed for seafood to safely and easily cut through the lobster shell.
- The mushroom reduction should simmer gently, avoid boiling too vigorously to prevent burning.
- Whisk continuously when adding the egg mixture to avoid scrambling the eggs.
- Broiling times may vary based on your oven; watch closely to prevent burning the cheese.
- Optional sides like green beans or a fresh baguette complement the rich flavors well.
- For best results, serve Lobster Thermidor immediately after broiling to enjoy the warm creamy sauce and melted cheese at their peak.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Broiling
- Cuisine: French
