📝 About This Recipe
Indulge in a low-carb reimagining of this French classic, where succulent lobster meat is bathed in a rich, velvety cream sauce spiked with brandy and Dijon. By replacing the traditional flour-based roux with heavy cream and egg yolks, we achieve a luxurious texture that honors the dish's 19th-century Parisian roots while remaining perfectly keto-friendly. Finished with a golden crust of Gruyère and Parmesan, this is the ultimate centerpiece for a sophisticated, guilt-free dinner party.
🥗 Ingredients
The Lobster
- 2 pieces Live or Fresh Whole Lobsters (approx. 1.5 lbs each)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/2 teaspoon Sea Salt
The Thermidor Sauce
- 2 pieces Shallots (finely minced)
- 2 tablespoons Dry White Wine or Cooking Brandy (use a dry Chardonnay for keto)
- 1 cup Heavy Whipping Cream (full fat)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 large Egg Yolk (beaten, to thicken the sauce)
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Topping
- 1/2 cup Gruyère Cheese (finely grated)
- 2 tablespoons Parmesan Cheese (freshly grated)
- 1 tablespoon Fresh Parsley (chopped for garnish)
- 1/4 teaspoon Paprika (for color)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Submerge the lobsters and cook for about 8-10 minutes until they turn bright red. Immediately plunge them into an ice bath to stop the cooking process.
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2
Once cooled, place the lobster on its back. Using a sharp chef's knife, split the lobster in half lengthwise from head to tail. Remove the meat from the tail and claws, being careful to keep the shells intact for stuffing later.
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3
Chop the lobster meat into bite-sized chunks (about 1-inch pieces). Set aside. Rinse the empty shells thoroughly and pat them dry with paper towels.
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4
In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the minced shallots and sauté for 2-3 minutes until translucent and fragrant, but not browned.
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5
Deglaze the pan with the brandy or white wine, scraping up any bits from the bottom. Let the liquid reduce by half to concentrate the flavor.
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6
Pour in 3/4 cup of the heavy cream (reserve 1/4 cup). Stir in the Dijon mustard, tarragon, and cayenne pepper. Simmer gently for 5 minutes until the cream begins to thicken naturally.
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7
In a small bowl, whisk the remaining 1/4 cup of cream with the egg yolk. Temper the mixture by adding a spoonful of the hot sauce to the yolk, then slowly whisk the yolk mixture back into the skillet. Continue to stir over low heat for 2 minutes—do not let it boil or the egg will scramble.
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8
Stir in the lemon juice and the chopped lobster meat. Fold gently to coat every piece of lobster in the rich sauce. Remove from heat.
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9
Preheat your oven's broiler to high. Place the empty lobster shells on a parchment-lined baking sheet.
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10
Spoon the lobster and sauce mixture generously back into the cleaned shells, distributing it evenly between the four halves.
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11
Mix the grated Gruyère and Parmesan together in a small bowl. Sprinkle the cheese mixture over the top of the stuffed lobsters, followed by a light dusting of paprika.
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12
Place the baking sheet under the broiler for 3-5 minutes, watching closely. Remove once the cheese is bubbly and develops deep golden-brown spots.
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13
Garnish with fresh parsley and serve immediately while the cheese is molten and the sauce is velvety.
💡 Chef's Tips
Always use fresh, high-quality lobster; frozen tails can work in a pinch, but whole fresh lobster provides the best flavor and the necessary shells for presentation. Be extremely careful when tempering the egg yolk—adding it too fast to the hot sauce will result in a grainy texture rather than a smooth custard. If the sauce feels too thin, allow it to simmer for another 2-3 minutes before adding the egg yolk to ensure maximum reduction. Do not overcook the lobster during the initial boiling phase, as it will continue to cook under the broiler; 8 minutes is usually perfect for a 1.5 lb lobster. For an extra touch of luxury, add a teaspoon of truffle oil to the sauce just before stuffing the shells.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or a dry sparkling wine to cut through the richness of the cream. Serve alongside a simple arugula salad with a lemon-olive oil vinaigrette to provide a peppery contrast. Complement the dish with roasted asparagus spears or butter-braised radishes for a complete keto meal. A side of cauliflower mash seasoned with garlic and chives acts as the perfect vehicle for any extra Thermidor sauce. Provide small bowls of warm lemon-butter for dipping any extra claw meat that didn't make it into the shells.