Lobster Thermidor Gruyère Bake (Print View)

Lobster tails in creamy wine-mustard sauce, baked with Gruyère and parsley for a golden, elegant finish.

# What You'll Need:

→ Seafood

01 - 2 lobster tails or whole lobsters

→ Dairy

02 - 3 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup grated Gruyère cheese

→ Vegetables and Aromatics

05 - 1 shallot, finely chopped
06 - 1 tablespoon chopped fresh parsley

→ Liquids

07 - 120 ml dry white wine
08 - 2 teaspoons brandy or cognac

→ Condiments and Spices

09 - 1 tablespoon Dijon mustard
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - Paprika, for garnish

→ Eggs

13 - 2 egg yolks

# Directions:

01 - Bring a large pot of salted water to a boil. Add lobster tails or whole lobsters and cook for 6–8 minutes for tails or 12–15 minutes for whole lobsters until shells are bright red and meat is just cooked through.
02 - Remove the lobster from the pot. Detach meat from shells; if using tails, cut in half lengthwise and extract the meat carefully. Reserve shells for serving and cut the meat into bite-size pieces.
03 - Melt butter in a medium skillet over medium heat. Add finely chopped shallot and sauté for 2–3 minutes until softened and fragrant.
04 - Add white wine, stirring to deglaze the pan and dissolve any browned bits. Let simmer 2–3 minutes until wine reduces by half.
05 - Stir in heavy cream and Dijon mustard. Bring mixture to a gentle simmer and cook for 4–5 minutes until slightly thickened.
06 - Remove pan from heat and whisk in brandy or cognac, followed by egg yolks. Stir until sauce becomes smooth and further thickened.
07 - Add diced lobster meat to the sauce, stirring gently to coat. Season with salt and freshly ground black pepper.
08 - Spoon the lobster mixture evenly into reserved lobster shells, filling gently.
09 - Sprinkle grated Gruyère cheese evenly over each stuffed lobster shell.
10 - Place the stuffed shells on a baking tray. Bake in a preheated 200°C oven for 10–15 minutes until the cheese is golden and bubbling.
11 - Remove from oven. Garnish with freshly chopped parsley and a light dusting of paprika. Serve immediately, with a wedge of lemon if desired.

# Notes:

01 - Take care when whisking in egg yolks to avoid scrambling; mix off the heat for a smooth sauce.
02 - For a lighter version, substitute part of the cream with milk, though the sauce will be less rich.

Go Back