French Lobster Thermidor Delight
A luxurious French seafood dish featuring tender lobster in a creamy herb sauce, topped with golden Parmesan cheese. Ideal for special occasions with rich, elegant flavors.
Equipment
- 1 large pot
- 1 skillet
- 1 broiler or oven
Ingredients
- 2 live lobsters 1.5 pounds each
- 4 tbsp unsalted butter
- 2 shallots finely chopped
- 1 cup cremini mushrooms sliced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tsp paprika
- 2 tbsp fresh parsley chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook lobsters for 8 to 10 minutes until bright red. Remove and cool slightly before cracking open.
- Melt butter in a skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes.
- Add sliced mushrooms and cook until tender.
- Pour in dry white wine and simmer for 3 to 4 minutes until reduced by half.
- Stir in heavy cream and cook for 3 minutes until slightly thickened.
- Chop lobster meat into bite-sized pieces and fold into the sauce with paprika and half of the Parmesan cheese. Season with salt and pepper.
- Preheat broiler. Fill cleaned lobster shells with the mixture, top with remaining Parmesan, and broil 3 to 5 minutes until golden brown.
Notes
- Use fresh lobsters for best flavor.
- Substitute Parmesan with Gruyere for variation.
- Leftovers can be refrigerated up to 2 days.