🦞🔥 LOBSTER THERMIDOR — MAIN CHART
Prep Time: 25 minutes
Cook Time: 20–25 minutes
Total Time: ~50 minutes
Servings: 2
Cook Method: Poach + sauté + broil
Texture Goal: Tender lobster, creamy sauce, golden cheese crust
Flavor Profile:
Rich butter, creamy wine sauce, subtle mustard, luxurious seafood
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Ingredients
Lobster
• 2 whole lobsters (or 1½ lbs lobster meat)
• Salted water (for boiling)
Sauce
• 2 tbsp butter
• 1 shallot, finely diced
• 2 cloves garlic, minced
• ¼ cup dry white wine
• ½ cup heavy cream
• 1 tsp Dijon mustard
• 2 tbsp grated Parmesan
• 1 tbsp chopped parsley
• Salt & black pepper
Finish
• ½ cup grated Gruyère cheese
• Extra parsley
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Steps
1. Cook the lobster
Bring a pot of salted water to a boil.
Cook lobsters 6–8 minutes until just done.
Remove and cool.
Remove meat from shells, keeping shells intact for serving.
Cut lobster into bite-sized chunks.
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2. Build the sauce
In a pan melt butter over medium heat.
Add shallot and cook 2–3 minutes until soft.
Add garlic and cook 30 seconds.
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3. Deglaze
Pour in white wine.
Simmer 2–3 minutes until reduced.
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4. Create cream base
Add heavy cream and Dijon mustard.
Simmer 3–4 minutes until slightly thickened.
Stir in Parmesan and parsley.
Season with salt and pepper.
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5. Combine lobster
Add lobster meat to the sauce.
Mix gently and heat 2–3 minutes.
Do not overcook.
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6. Fill shells
Spoon mixture back into lobster shells.
Top with Gruyère cheese.
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7. Broil
Place under broiler 3–5 minutes until golden and bubbling.
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8. Serve
Garnish with parsley.
Serve immediately.
Creamy.
Buttery.
Pure luxury.
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