📝 About This Recipe
Originally created in 1894 for the premiere of the play 'Thermidor' at a Parisian theater, this decadent dish is the epitome of French luxury. Succulent lobster meat is poached, then folded into a rich, velvety brandy-infused cream sauce spiked with dry mustard and fresh herbs. Topped with a golden crust of Gruyère cheese, it is a sophisticated masterpiece that balances seaside sweetness with earthy, savory depth.
🥗 Ingredients
The Lobster
- 2 pieces Live Whole Lobsters (approx. 1.5 lbs each)
- 1/2 cup Dry White Wine (for poaching liquid)
- 1 piece Bay Leaf
The Thermidor Sauce
- 4 tablespoons Unsalted Butter (divided)
- 2 pieces Shallots (finely minced)
- 4 ounces Button Mushrooms (finely chopped)
- 3 tablespoons Cognac or Brandy (high quality)
- 2 tablespoons All-Purpose Flour
- 1 cup Heavy Cream
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon English Mustard Powder
- 1 piece Egg Yolk (beaten)
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Cayenne Pepper
The Topping
- 1/2 cup Gruyère Cheese (finely grated)
- 2 tablespoons Parmesan Cheese (freshly grated)
- 1/4 teaspoon Paprika (for color)
👨🍳 Instructions
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1
Bring a large pot of salted water to a boil. Add the white wine and bay leaf. Submerge the lobsters and cook for 8-10 minutes until they turn bright red. Immediately transfer to an ice bath to stop the cooking process.
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2
Once cool enough to handle, split the lobsters in half lengthwise using a sharp chef's knife. Remove and discard the intestinal vein and the grain sac behind the eyes.
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3
Carefully extract the tail meat and claw meat, keeping the shells intact. Rinse the shells and pat them dry; these will be your serving vessels. Chop the lobster meat into bite-sized 1-inch chunks.
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4
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook until translucent, about 2 minutes.
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5
Add the finely chopped mushrooms to the pan. Sauté for 5 minutes until the moisture has evaporated and the mushrooms are golden brown.
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6
Pour in the Cognac and carefully ignite it with a long match or tilt the pan toward the gas flame to flambé. Let the alcohol burn off until the flame dies out.
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7
Stir in the remaining 2 tablespoons of butter. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to create a light roux, ensuring it doesn't brown.
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8
Slowly whisk in the heavy cream. Simmer gently for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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9
Remove the pan from heat. Whisk in the Dijon mustard, mustard powder, tarragon, parsley, lemon juice, and cayenne pepper. Season with salt and white pepper to taste.
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10
Temper the egg yolk by whisking a small spoonful of the warm sauce into it, then slowly pour the egg mixture back into the main sauce. This adds a rich, glossy finish.
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11
Gently fold the chopped lobster meat into the sauce until evenly coated.
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12
Place the empty lobster shells on a baking sheet. Divide the lobster and sauce mixture evenly among the four shell halves.
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13
Mix the Gruyère and Parmesan together and sprinkle generously over the lobster mixture. Dust lightly with paprika.
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14
Place under a preheated broiler for 3-5 minutes, watching closely, until the cheese is bubbling and develops deep golden-brown spots.
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15
Garnish with extra fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use fresh, high-quality Cognac; it provides the signature aromatic backbone of the dish. Do not overcook the lobster during the initial boil, as it will cook further under the broiler. If the sauce is too thick, add a tablespoon of the lobster cooking liquid to loosen it. Ensure the mushrooms are finely minced so they integrate into the sauce rather than creating a chunky texture. For a cleaner presentation, use kitchen shears to trim the small legs off the lobster shells before stuffing.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a vintage Champagne to cut through the richness. Serve alongside steamed asparagus spears or haricots verts with lemon zest. A simple side of saffron rice or crusty French baguette is perfect for soaking up the extra sauce. Start the meal with a light green salad tossed in a simple vinaigrette to balance the decadence.