Lobster Thermidor

Nutrition Facts

What You'll Need

Ingredients

• 1 Live lobster
  • About 1.5 to 2 pounds
• 3 tablespoons Butter
• 2 tablespoons Shallots
  • Finely chopped
• 1 cup Dry white wine
• 1 tablespoons Dijon mustard
• 1 cup Heavy cream
• 1 cup Gruyère cheese
  • Grated
• 1 Egg yolk
• 0.5 teaspoons Paprika
• 1 teaspoons Salt
• 0.25 teaspoons Black pepper
  • Freshly ground
• 1 teaspoons Lemon juice (optional)
• 1 tablespoons Fresh parsley (optional)
  • Chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the live lobster and cook for 8-10 minutes until bright red. Remove the lobster and let cool.
2. Once cooled, split the lobster in half lengthwise. Remove the meat from the claws and tail carefully, keeping the shells intact for stuffing.
3. Chop the lobster meat into bite-sized pieces and set aside. Clean out the inside of the shells to make room for the filling.
4. In a saucepan, melt butter over medium heat. Add finely chopped shallots and sauté until translucent, about 2-3 minutes.
5. Add the dry white wine, and cook until reduced by half, about 5 minutes.

   Reduce wine (5:00)
   Reduce wine by half.
6. Stir in Dijon mustard, heavy cream, paprika, salt, and black pepper. Cook gently until the sauce slightly thickens, about 5 minutes.

   Thicken sauce (5:00)
7. Remove the saucepan from heat and whisk in the egg yolk, ensuring the sauce is warm, not hot, to avoid curdling.
8. Add the chopped lobster meat to the sauce and mix thoroughly.
9. Spoon the lobster mixture back into the lobster shells or into ovenproof ramekins.
10. Sprinkle grated Gruyère cheese generously over the filled shells or ramekins.
11. Place the stuffed lobsters or ramekins on a baking sheet and broil in the oven until the cheese is melted, bubbling, and golden brown, about 3-5 minutes.

    Broil (5:00)
    Watch carefully to avoid burning.
12. Remove from oven and garnish with a sprinkle of freshly chopped parsley and a few drops of lemon juice if desired. Serve immediately.