Lobster Thermidor

Name: Lobster Thermidor
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cooked lobsters, halved; 3 tbsp butter; 3 shallots, diced; 2 cloves garlic, minced; 50ml cognac or brandy; 1/2 cup cream; 1 tsp Dijon mustard; 1 tsp tarragon; 50g gruyere, grated; salt and pepper to taste; lemon and salad to serve

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

Remove lobster meat from shells. Keep shells. Dice meat.

Sauté shallots and garlic in butter. Flambé with cognac.

Add cream, mustard and tarragon. Simmer 5 minutes.

Fold in lobster.

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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