The Ingredients

  • 2 lobsters (about 600-700 grams each)
  • 50 grams butter
  • 30 grams all-purpose flour
  • 250 milliliters milk
  • 50 grams grated Gruyère cheese
  • 50 grams grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 50 milliliters cognac or brandy
  • 2 egg yolks
  • 50 milliliters heavy cream
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

The Method

  • Serves 2
  • Cooking the Lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool slightly. Once cool enough to handle, crack the shells and remove the lobster meat. Chop the meat into bite-sized pieces and set aside.
  • Preparing the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk until smooth and thickened. Add the grated Gruyère and Parmesan cheese, stirring until melted and well combined. Stir in the Dijon mustard and cognac or brandy. In a small bowl, whisk together the egg yolks and heavy cream. Slowly add this mixture to the sauce, stirring constantly. Season the sauce with salt and pepper to taste. Remove from heat.
  • Assembling and Baking: Preheat your oven to 200°C (400°F). Arrange the lobster meat in a shallow baking dish. Pour the sauce over the lobster meat, ensuring it's evenly coated. Sprinkle some extra grated Parmesan cheese on top for an extra crust. Place the baking dish in the preheated oven and bake for 10-15 minutes until the sauce is bubbly and lightly golden on top.
  • Serving: Once done, remove the Lobster Thermidor from the oven. Garnish with chopped fresh parsley. Serve hot with lemon wedges on the side.

Order your ingredients here from Bubbas Bray

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