📝 About This Recipe
A legendary French masterpiece that transforms succulent seafood into a decadent feast fit for royalty. This dish features tender chunks of lobster meat enveloped in a rich, cognac-infused Mornay sauce, accented with the sharp tang of Dijon mustard and fresh tarragon. Baked to golden perfection under a crust of nutty Gruyère, it offers a sophisticated balance of creamy textures and coastal flavors that define classic Parisian fine dining.
🥗 Ingredients
The Lobsters
- 2 pieces Live Lobsters (approx. 1.5 lbs each)
- 1 tablespoon Sea Salt (for boiling water)
- 1 piece Lemon (halved)
The Thermidor Sauce
- 3 tablespoons Unsalted Butter (high quality)
- 2 pieces Shallots (finely minced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1/4 cup Cognac (or high-quality brandy)
- 1 cup Heavy Cream (full fat)
- 1 tablespoon Dijon Mustard (smooth style)
- 1/2 teaspoon Paprika (sweet or smoked)
- 2 pieces Egg Yolks (at room temperature)
- 1 tablespoon Fresh Tarragon (finely chopped)
The Gratin Topping
- 1/2 cup Gruyère Cheese (freshly grated)
- 2 tablespoons Parmesan Cheese (grated)
- 1 tablespoon Fresh Parsley (chopped for garnish)
- 1/4 cup Panko Breadcrumbs (optional for extra crunch)
👨🍳 Instructions
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1
Fill a large stockpot with water, add the sea salt and lemon halves, and bring to a rolling boil over high heat.
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2
Submerge the lobsters headfirst into the boiling water and cook for 8-10 minutes until the shells are bright red; remove them immediately and place in an ice bath to stop the cooking process.
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3
Once the lobsters are cool enough to handle, split them lengthwise from head to tail using a sharp chef's knife. Remove and discard the intestinal vein and the small grain sac located near the head.
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4
Carefully extract the tail meat and claw meat, keeping the shells intact as they will serve as your baking vessels. Rinse and dry the shells thoroughly.
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5
Chop the lobster meat into bite-sized 1-inch chunks and set aside on a paper towel to ensure they are dry.
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6
In a medium skillet, melt the butter over medium heat and sauté the minced shallots for about 3 minutes until they are translucent and fragrant.
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7
Pour in the Cognac and carefully ignite it with a long match to flambé the alcohol; once the flames naturally subside, add the white wine and simmer until the liquid is reduced by half.
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8
Stir in the heavy cream and paprika, bringing the mixture to a gentle simmer for 5-7 minutes until the sauce begins to coat the back of a spoon.
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9
In a small bowl, whisk the egg yolks with the Dijon mustard. Temper the yolks by slowly adding two tablespoons of the hot cream sauce into the bowl while whisking, then pour the yolk mixture back into the skillet.
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10
Remove the skillet from the heat immediately to avoid curdling. Fold in the chopped lobster meat and fresh tarragon, stirring gently to ensure the meat is fully coated.
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11
Place the empty lobster shells on a baking sheet and spoon the lobster mixture generously back into the tail and head cavities.
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12
In a small bowl, mix the grated Gruyère, Parmesan, and panko breadcrumbs. Sprinkle this mixture evenly over the filled shells.
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13
Place under the oven broiler for 3-5 minutes, watching closely until the cheese is bubbling and the topping has turned a beautiful golden brown. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Always pat your lobster meat dry before adding it to the sauce to prevent the cream from becoming watery. Tempering the egg yolks is the most critical step; adding them too fast to the hot sauce will result in scrambled eggs rather than a smooth custard. If you prefer a milder flavor, you can substitute the Cognac with a dry Sherry. Use a high-quality, aged Gruyère for the best melting properties and a complex, nutty finish. Do not overcook the lobster during the initial boil, as it will continue to cook slightly during the broiling process.
🍽️ Serving Suggestions
Pair this rich dish with a crisp, chilled glass of Meursault or a buttery Chardonnay to cut through the cream. Serve alongside lightly sautéed haricots verts (French green beans) with toasted almonds for a textural contrast. A side of buttery saffron rice or a warm, crusty baguette is perfect for soaking up any remaining Thermidor sauce. Start the meal with a light butter lettuce salad tossed in a simple lemon vinaigrette to balance the richness of the main course.