Lobster Thermidor

cooking.nytimes.com

In this classic, celebratory French dish, chunks of lobster meat are tossed in a creamy, brandy-laced sauce, then topped with Gruyère and baked in their shells. This elaborate presentation might seem intimidating, but the only part of the process that takes a little bit of patience is cutting the lobsters in half lengthwise; place a dish towel on your cutting board to catch any liquid, and use a large, sharp knife. The sauce comes together quickly and the lobsters can be assembled ahead of time and refrigerated for several hours before being broiled, making this recipe well-suited to festive occasions. (Just be sure to bring the lobsters to room temperature for 15 minutes before broiling.) Serve with a big green salad and a crisp white wine to balance the richness of the sauce. In this classic, celebratory French dish, chunks of lobster meat are tossed in a creamy, brandy-laced sauce, then topped with Gruyère and baked in their shells. This elaborate presentation might seem intimidating, but the only part of the process that takes a little bit of patience is cutting the lobsters in half lengthwise; place a dish towel on your cutting board to catch any liquid, and use a large, sharp knife. The sauce comes together quickly and the lobsters can be assembled ahead of time and refrigerated for several hours before being broiled, making this recipe well-suited to festive occasions. (Just be sure to bring the lobsters to room temperature for 15 minutes before broiling.) Serve with a big green salad and a crisp white wine to balance the richness of the sauce.

2 (1½- to 1¾-pound) lobsters, cooked

3 tablespoons unsalted butter

¼ cup minced shallots (1 medium shallot)

1 cup (¾-inch) diced cremini mushrooms (3 to 4 mushrooms)

1 large garlic clove, minced

3 tablespoons all-purpose flour

1 cup fish or seafood stock

½ cup heavy cream

1 tablespoon Cognac or brandy

1 teaspoon kosher salt (such as Diamond Kosher)

½ cup plus 2 tablespoons finely grated Parmesan

2 large egg yolks, at room temperature

1 tablespoon Dijon mustard

1 tablespoon finely chopped tarragon leaves

Pinch of ground cayenne, to taste

½ cup grated Gruyère cheese

Chopped parsley, for serving

1 lemon, quartered, for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer