This stunning lobster Thermidor is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Ingredients
1 medium (1 ½ pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup heavy cream
½ teaspoon hot English mustard
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese
Step by step
Gather all ingredients.
Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.
Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender.
Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.
Preheat your oven's broiler. Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.
Broil in the preheated oven until just golden brown, 3 to 4 minutes.
