Description
A luxurious yet approachable Lobster Thermidor Gruyère Bake featuring tender lobster, a creamy wine-infused sauce, and a golden Gruyère topping—perfect for special occasions or elevated weeknight dinners.
Ingredients
Scale
- 2 lobster tails or whole lobsters
- 3 tablespoons unsalted butter
- 1 shallot, finely chopped
- 120 ml dry white wine
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons brandy or cognac
- 2 egg yolks
- 1/2 cup grated Gruyère cheese
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil lobster tails for 6–8 minutes (or whole lobsters for 12–15) until shells turn red and meat is opaque. Cool slightly, then extract and chop meat.
- Melt butter in a skillet and sauté chopped shallot for 2–3 minutes until softened.
- Add white wine and simmer 2–3 minutes to reduce by half.
- Stir in heavy cream and Dijon mustard. Simmer 4–5 minutes until slightly thickened, then remove from heat.
- Whisk in brandy and egg yolks until smooth. Fold in lobster meat and season with salt and pepper.
- Spoon mixture into reserved lobster shells or a small baking dish. Top with grated Gruyère.
- Bake at 200°C (392°F) for 10–15 minutes until cheese is golden and bubbling. Garnish with parsley and paprika.
Notes
Use Emmental as a mild cheese substitute. Avoid overcooking lobster for the best texture. Reheat gently to maintain sauce creaminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 1g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 220mg