Classic Lobster Thermidor Recipe
A decadent French dish featuring tender lobster meat in a creamy Cognac-infused sauce, baked with Gruyere cheese until golden and bubbly.
Equipment
- 1 Skillet wide
Ingredients
Ingredients
- 2 cups Water for broth base
- 1 cup White wine dry
- 1 Onion cut in half
- 2-3 Carrots cut in half
- 2 Celery stalks cut in half
- 1 Small bunch parsley fresh
- 1 Small bunch thyme fresh
- 4 Whole lobsters about 1 ¼–1 ½ lbs each
- 2 tablespoon Olive oil
- 6 tablespoon Butter 2 tablespoon + 4 tablespoon separated
- 1 pint Mushrooms button or cremini, sliced
- 1 Shallot diced
- 2 tablespoon Fresh thyme leaves roughly chopped
- ¼ cup Cognac
- ½ teaspoon Kosher salt
- Black pepper to taste
- ¼ cup Flour
- 2 cups Lobster stock
- 1 tablespoon Dijon mustard
- ½ cup Grated Parmesan
- ½ cup Cream
- Cayenne pepper pinch
- ½ cup Grated Gruyere cheese
- Chopped parsley for garnish
- Lemon wedges for serving
Instructions
Instructions
- Preheat oven to 425°F.
- Place parsley, thyme, onion, celery, carrots, wine, and water in a pressure cooker. Bring to high pressure.
- Cook lobsters under pressure for 8–10 minutes. Let pressure release naturally.
- Remove lobsters and cool. Extract meat and chop. Set shells aside for stuffing.
- Sauté mushrooms in olive oil and 2 tablespoon butter until browned. Add shallot and thyme, cook 2 minutes.
- Deglaze with Cognac, simmer 1 minute. Add remaining butter and stir in flour to make roux.
- Add lobster stock gradually, then mustard, cayenne, Parmesan, and cream. Simmer until thick.
- Gently stir in chopped lobster meat until just combined.
- Spoon mixture into lobster shells. Top with Gruyere. Bake 5–7 mins. Broil 2–3 mins for golden top.
- Garnish with parsley and serve with lemon wedges.
Notes
For best results, simmer lobster stock to reduce and broil the final dish for a golden crust. Chill or freeze leftovers for later comfort meals.