📝 About This Recipe
A pinnacle of British luxury dining, this Lobster Thermidor is an indulgent masterpiece featuring succulent lobster meat bathed in a rich, creamy cognac-infused sauce. While its roots are French, this version embraces the British penchant for a bold hit of English mustard and a generous topping of nutty Gruyère cheese. It is the ultimate celebratory dish, offering a sophisticated balance of coastal freshness and velvet-smooth decadence.
🥗 Ingredients
The Lobster
- 2 pieces Whole Cooked Lobsters (approx. 600-700g each, chilled)
- 1 tablespoon Olive Oil (for brushing)
The Thermidor Sauce
- 50 grams Unsalted Butter (high quality)
- 2 pieces Shallots (very finely minced)
- 100 ml Dry White Wine (such as Sauvignon Blanc)
- 2 tablespoons Cognac or Brandy (for depth of flavor)
- 150 ml Fish Stock (concentrated and high quality)
- 150 ml Double Cream (also known as heavy cream)
- 1 teaspoon English Mustard (Colman's is traditional)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1 tablespoon Fresh Flat-leaf Parsley (finely chopped)
- 1 pinch Cayenne Pepper (for a subtle heat)
The Topping
- 60 grams Gruyère Cheese (finely grated)
- 20 grams Parmesan Cheese (freshly grated)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
Place the cooked lobsters on a large cutting board. Using a heavy chef's knife, cut them in half lengthways from the head to the tail.
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2
Remove the meat from the tails and claws. To get the claw meat, crack the shells gently with a nutcracker or the back of a knife. Cut all the lobster meat into bite-sized chunks (about 2cm pieces).
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3
Thoroughly clean the empty lobster head and tail shells. Remove the 'dead man's fingers' (gills) and the stomach sac. Rinse the shells under cold water, pat dry, and place them on a baking tray. Keep the meat aside.
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4
In a medium saucepan, melt the butter over medium-low heat. Add the minced shallots and sauté for 3-4 minutes until soft and translucent, but not browned.
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5
Pour in the Cognac and white wine. Increase the heat to medium-high and simmer until the liquid has reduced by half.
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6
Add the fish stock to the pan and continue to simmer until the mixture is reduced again by half, concentrating the flavors.
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7
Stir in the double cream and the English mustard. Simmer gently for 5-8 minutes until the sauce has thickened enough to coat the back of a spoon.
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8
Remove the sauce from the heat. Stir in the chopped tarragon, parsley, lemon juice, and cayenne pepper. Season with salt and white pepper to taste.
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9
Fold the prepared lobster meat into the sauce, ensuring every piece is well coated. Let it sit for a minute to slightly warm the meat.
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10
Preheat your oven broiler (grill) to high.
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11
Spoon the lobster and sauce mixture back into the four empty lobster shell halves, piling it up generously.
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12
Mix the grated Gruyère and Parmesan together and sprinkle evenly over the top of the lobster. Dust with a tiny pinch of paprika for a golden finish.
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13
Place the tray under the hot broiler for 3-5 minutes, or until the cheese is bubbling and has turned a beautiful golden-brown color.
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14
Remove from the oven and serve immediately while the sauce is creamy and the topping is crisp.
💡 Chef's Tips
Use high-quality English mustard for that signature British 'kick'; Dijon is a fine substitute but lacks the traditional pungency. Don't overcook the lobster during the browning stage; since the meat is already cooked, you only want to melt the cheese and warm the sauce. If the sauce is too thin, simmer it for a few extra minutes before adding the lobster meat; it should be thick and luscious. For a truly professional look, use a damp cloth to wipe any stray sauce off the edges of the shells before grilling. Always use fresh tarragon if possible, as it provides the classic anise-like note that defines a true Thermidor.
🍽️ Serving Suggestions
Serve with a simple green salad dressed in a light vinaigrette to cut through the richness of the cream. Pair with buttery, steamed new potatoes tossed in fresh parsley. Accompany with a chilled glass of Chablis or a vintage Champagne for a truly celebratory meal. Offer crusty sourdough bread on the side to mop up every drop of the decadent sauce. A side of buttered samphire provides a wonderful salty, coastal crunch that complements the lobster perfectly.