This stunning lobster Thermidor is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Ingredients
- medium (1 ½ pound) cooked lobster: 1 piece
- butter: 2 Tbsp
- shallot: 1 piece (chopped)
- ⅜ cups fresh fish stock: 1 piece
- white wine: 0.25 cup
- heavy cream: 0.25 cup
- hot English mustard: 0.5 tsp
- fresh parsley: 2 Tbsp (chopped)
- lemon juice: 1 Tbsp (fresh)
- salt and freshly ground black pepper: (to taste)
- freshly grated Parmesan cheese: 0.25 cup
Metric Conversion
Stages of cooking
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Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.
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Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender. Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.
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Preheat your oven's broiler.
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Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.
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Broil in the preheated oven until just golden brown, 3 to 4 minutes. Serve immediately.
