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Lobster Thermidor
A classic British-American restaurant dish — lobster in a rich cognac cream sauce. Flambéing the cognac before the cream goes in burns off its harsh alcohol edge while keeping its deep, warming flavour in the sauce.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
hard
Cuisine
British
Ingredients
2cooked lobsters, halved
3 tbspbutter
3shallots, diced
2 clovesgarlic, minced
50mlcognac or brandy
1/2 cupcream
1 tspDijon mustard
1 tsptarragon
50ggruyere, grated
salt and pepperto taste
lemon and saladto serve
Instructions
1
Remove lobster meat from shells. Keep shells. Dice meat.
2
Sauté shallots and garlic in butter. Flambé with cognac.
3
Add cream, mustard and tarragon. Simmer 5 minutes.
4
Fold in lobster.
5
Fill shells. Top with Gruyere. Grill until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
204
Protein
5.4g
Fat
18.9g
Carbs
5.2g
Fiber
0.7g
Sodium
68mg
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