Lobster Thermidor

Indulge in this classic French dish featuring succulent lobster meat baked in a creamy sauce, topped with cheese and breadcrumbs for a delightful crunch. Perfect for a special occasion or a luxurious dinner at home.

Steps

1. Bring a large pot of salted water to a boil. Add the lobster and cook for 8-10 minutes until bright red. Remove and let cool. 2. Once cool, carefully extract the lobster meat and chop it into bite-sized pieces. 3. In a skillet, melt butter over medium heat and sauté the shallots until translucent. 4. Add white wine and simmer until reduced by half. 5. Stir in the heavy cream and Dijon mustard, cooking until slightly thickened. Season with salt and pepper. 6. Mix the lobster meat into the sauce, then stir in half of the Gruyère cheese and parsley. 7. Preheat the oven to 400°F (200°C). 8. Spoon the lobster mixture into a baking dish, sprinkle with remaining Gruyère cheese and breadcrumbs. 9. Bake for 15-20 minutes until golden and bubbly. Serve hot.

1 whole lobster (about 1-1.5 lbs) 2 tablespoons butter 1 shallot, finely chopped 1/4 cup white wine 1/2 cup heavy cream 1 tablespoon Dijon mustard 1/4 cup grated Gruyère cheese 1 tablespoon fresh parsley, chopped Salt and pepper to taste 1 tablespoon breadcrumbs