Classic Lobster Thermidor with Brandy Cream

Be the first to rate

(No Ratings Yet)

Loading...

A iconic French bistro classic where tender lobster meat is folded into a velvety brandy and mustard cream, returned to the shell, blanketed with Gruyère, and browned until bubbling. Rich, elegant, and built for special occasions, this is the original mid-century showpiece still served in the great brasseries of Paris.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 44 gFat
• 26 gSaturated Fat
• 8 gCarbs
• 0 gFiber
• 3 gSugar
• 38 gProtein
• 780 mgSodium
• 620 mgPotassium
• 285 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 1450 mcgVitamin A

Ingredients

For the Lobster

• 2 live lobsters, about 1 1/4 lb (600 g) each
• 2 tbsp unsalted butter, melted
• 1/2 tsp fine sea salt
• Pinch of cayenne pepper

For the Brandy Cream Sauce

• 3 tbsp unsalted butter
• 2 shallots, finely minced
• 1/4 cup Cognac or fine brandy
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 2 tsp Dijon mustard
• 1 tbsp tomato paste
• 1 large egg yolk
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground white pepper

For the Topping

• 1/2 cup Gruyère cheese, finely grated
• 2 tbsp freshly grated Parmesan
• 1 tbsp fine dried breadcrumbs
• 1 tsp paprika

Directions

1. Bring a large pot of heavily salted water to a rolling boil. Plunge the lobsters head-first into the water and cook 3 minutes for a partial cook; transfer to an ice bath to stop the cooking, then drain and pat dry.
2. Twist off the claws and knuckles, then split each lobster in half lengthwise with a heavy knife. Remove the meat from the tail, claws, and knuckles in large pieces, keeping it intact. Reserve the empty shells and clean them well for serving.
3. Preheat the oven to 450°F (230°C). Melt 2 tablespoons of butter and brush the cleaned shells, then set them on a baking sheet.
4. Make the sauce: melt 3 tablespoons butter in a saucepan over medium heat, add the shallots, and cook gently until soft and translucent, about 3 minutes. Pour in the Cognac, scrape up any bits, and flame off the alcohol. Add the white wine and reduce by half, then stir in the cream, mustard, and tomato paste; simmer until lightly thickened, about 4 minutes.
5. Whisk the egg yolk in a small bowl with 2 tablespoons of the hot cream sauce to temper, then stir the yolk mixture back into the pan. Fold in the parsley, salt, and white pepper; do not let the sauce boil after the yolk goes in.
6. Slice the tail meat on the bias into 1/2-inch medallions and leave the claw meat whole. Gently fold all the lobster meat into the warm sauce, then mound the mixture back into the reserved shells, mounding it high.
7. Combine the Gruyère, Parmesan, breadcrumbs, and paprika; sprinkle generously over each stuffed shell, covering the sauce completely.
8. Bake on the center rack until the cheese is melted, deeply golden, and the sauce is bubbling at the edges, 12 to 15 minutes. Let rest 2 minutes before serving with lemon wedges and crusty baguette.

Cook’s Notes

• Partially cooking the lobsters before splitting prevents the meat from toughening during the final bake, and it makes splitting much easier and safer.
• If you prefer no alcohol, substitute 1/4 cup shellfish or chicken stock plus 1 teaspoon of brandy extract for the Cognac.
• Always temper the egg yolk with a little warm sauce first; adding it directly to the hot pan can scramble it.
• For an even more dramatic presentation, lift the claw meat whole from the shell and reattach it visually after slicing the tail medallions.
• Serve with toasted baguette, drawn butter, and a cold glass of the same dry white wine you used in the sauce.

You might also like

European

French Chouquettes with Pearl Sugar

Desserts

Classic French Dark Chocolate Mousse

European

Classic Nantes White Butter Sauce

European

Classic French Duck Confit