Gourmet Lobster Thermidor with Creamy Butter Sauce

Prep time: 20 mins | Cook time: 25 mins | Servings: 2

I. Ingredients

The Lobster:

• 2 Whole Lobsters (approx. 1.5 lbs each), cooked and halved lengthwise.

• 2 tbsp Unsalted butter (melted).

• 1/2 tsp Paprika (for color).

• Salt and black pepper to taste.

The Thermidor Sauce:

• 2 tbsp Butter.

• 1 small Shallot, finely minced.

• 1/2 cup Dry white wine (e.g., Sauvignon Blanc).

• 1 cup Heavy cream.

• 1 tbsp Dijon mustard.

• 1/2 cup Gruyère cheese (grated) or Parmesan.

• 1 tsp Fresh tarragon or parsley, chopped.

• 1 Egg yolk (optional, for extra richness).

Garnish:

• Fresh parsley, finely chopped.

• Lemon wedges.

• Extra cracked black pepper.

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II. Instructions

1. Prepare the Lobster

• Using a sharp chef’s knife, split the lobsters in half lengthwise.

• Remove the meat from the tail and claws, chop it into bite-sized chunks, and set aside.

• Clean the shells thoroughly and place them on a baking sheet.

• Pro Tip: Lightly brush the inside of the shells with melted butter and a pinch of paprika before stuffing them back.

2. Make the Sauce Base

• In a medium saucepan, melt 2 tbsp of butter over medium heat. Add the minced shallots and sauté until translucent (about 2-3 minutes).

• Pour in the white wine and let it simmer until the liquid is reduced by half.

3. Thicken and Flavor

• Stir in the heavy cream and Dijon mustard. Let it simmer gently for 5 minutes until the sauce begins to thicken and coat the back of a spoon.

• Whisk in the Gruyère cheese until melted and smooth.

• Remove from heat. (Optional: Whisk in an egg yolk quickly to make the sauce glossier and richer).

4. Assemble and Broil

• Fold the lobster meat and fresh tarragon/parsley into the sauce.

• Spoon the mixture generously back into the lobster shells.

• Set your oven to Broil (high heat). Place the lobsters in the oven for 3–5 minutes until the sauce is bubbling and turns a light golden brown (as seen in your photo).

5. Final Touch

• Drizzle any remaining sauce from the pan over the lobster.

• Sprinkle with fresh parsley and a crack of black pepper.

• Serve immediately with lemon wedges on the side to cut through the richness.

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Tips for Success

• Don't Overcook: Since the lobster meat is already cooked, the broiling step is just to melt the sauce and brown the top. Watch it closely!

• Consistency: If the sauce is too thick, add a splash of milk or seafood stock. If too thin, let it simmer a bit longer before adding the meat.