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Bring a large pot of salted water to a boil. Add the lemon quarters and bay leaf. Carefully add lobsters and boil for 8–10 minutes until bright red. Remove and let cool.
Prepare the Lobster Meat:
Once cooled, remove lobster meat from shells (keep shells for stuffing). Chop the meat into bite-sized pieces, set aside.
Make the Sauce:
In a pan, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in the flour and cook for 1 minute to make a roux.
Add Liquids:
Slowly pour in the white wine, stirring constantly until slightly reduced. Add cream and Dijon mustard, stirring until sauce thickens.
Combine Lobster and Sauce:
Stir chopped lobster meat into the sauce. Add half the Gruyère cheese and mix well. Season with salt and pepper.
Assemble and Bake:
Spoon the lobster mixture back into the reserved lobster shells. Sprinkle remaining Gruyère cheese on top.
Broil:
Place filled shells on a baking sheet and broil in the oven for 3–5 minutes, or until golden brown and bubbly.
Serve:
Garnish with fresh parsley and serve immediately with lemon wedges.
Serving Suggestions
Serve your Lobster Thermidor with a light green salad, crusty bread, or buttery mashed potatoes to complete this elegant meal.
Tips
Use fresh lobsters for the best flavor.
If live lobsters aren’t available, cooked lobster tails can be substituted.
Adjust mustard and cheese amounts according to taste preferences.
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