Lobster Thermidor! Just the name conjures up images of elegant dinners and seaside restaurants. It’s a dish that feels special, a real treat. And the good news? It’s surprisingly manageable to make at home, even for a weeknight dinner, if you plan ahead a bit.
Lobster Thermidor
Ingredients
Fresh Produce:
- 2 large cooked lobsters (about 1.5 lbs each)
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, diced (preferably cremini or button)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- Juice of 1/2 lemon
Dairy:
- 1/2 cup heavy cream
- 1/2 cup Gruyère cheese, grated (plus more for topping)
- 2 tablespoons unsalted butter
Spices and Condiments:
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1/4 teaspoon cayenne pepper (optional for heat)
Oils:
- 1 tablespoon olive oil
Instructions
-
Prepare the Lobster:
If using whole cooked lobsters, carefully remove the meat from the tails and claws. Cut the tails lengthwise and extract the meat in large pieces. Chop the claw meat into bite-sized pieces, discarding the shells and any remaining bits.
-
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add the butter and let it melt. Add the finely chopped shallot and sauté for 2-3 minutes until softened. Add the garlic and diced mushrooms. Sauté for an additional 5-7 minutes until the mushrooms are cooked through and most of their moisture evaporates.
-
Make the Sauce:
Stir in the heavy cream, and bring it to a gentle simmer. Mix in the Dijon mustard, cayenne pepper (if using), lemon juice, and half of the chopped parsley and tarragon. Season with salt and pepper to taste. Allow the sauce to simmer for another 2-3 minutes until slightly thickened.
-
Combine with Lobster:
Fold the chopped
