Next-Level Lobster Thermidor

For a truly luxurious and indulgent meal, this Lobster Thermidor recipe takes your dining experience to the next level. Rich, creamy, and bursting with flavour, tender lobster meat is enveloped in a velvety sauce made with white wine, mustard, and cheese, then baked until golden and bubbling. Perfect for special occasions or when you want to treat yourself, this classic French-inspired dish is guaranteed to impress.

Ingredients:

• 2 cooked lobster halves (about 400g lobster meat)
• 25g butter
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 tablespoon plain flour
• 100ml white wine
• 100ml fish or lobster stock
• 1 teaspoon Dijon mustard
• 100ml double cream
• 50g grated Gruyère cheese
• 1 tablespoon chopped parsley (optional, for garnish)
• Salt and pepper, to taste

Instructions:

Prepare the Lobster Meat:

• Remove the lobster meat from the shells and roughly chop it. Clean and reserve the shells for presentation.

Make the Sauce:

• Melt the butter in a saucepan over medium heat. Add the shallot and garlic, cooking until softened and fragrant.
• Stir in the flour and cook for 1-2 minutes to form a roux.
• Gradually pour in the white wine, whisking to prevent lumps. Add the fish stock and continue to whisk until smooth.
• Stir in the mustard and double cream, allowing the sauce to simmer gently until thickened.
• Add half of the Gruyère cheese and season with salt and pepper. Mix well until the cheese is melted.

Combine and Fill:

• Fold the chopped lobster meat into the sauce, ensuring it is well-coated.
• Spoon the mixture back into the reserved lobster shells.

Top and Bake:

• Sprinkle the remaining Gruyère cheese over the filled lobster shells.
• Preheat the grill (broiler) to high and place the lobster halves under it for 3-5 minutes, or until the top is golden and bubbling.

Serve:

• Garnish with chopped parsley, if using, and serve immediately with a crisp salad or crusty bread.