Made with AI
Lobster Thermidor
Ingredients
- whole cooked lobsters2 items
- unsalted butter2 tablespoons
- shallot, minced1 item
- white wine1/4 cup
- all-purpose flour1 tablespoon
- milk1 cup
- Dijon mustard1 teaspoon
- grated Gruyere cheese1/2 cup
- grated Parmesan cheese1/4 cup
- chopped fresh tarragon1 tablespoon
- Saltto taste
- Pepperto taste
- Paprikafor sprinkling
Instructions
- 1
Preheat your broiler to high.
- 2
Begin by splitting the cooked lobsters in half lengthwise. Remove the meat from the claws, tail, and head, and cut it into bite-sized pieces. Set the empty shells aside.
- 3
In a saucepan, melt the unsalted butter over medium heat. Add the minced shallot and cook until translucent, about 2-3 minutes.
- 4
Stir in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
- 5
Gradually add the white wine and milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 4-5 minutes.
- 6
Add the Dijon mustard, grated Gruyere cheese, and half of the grated Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
- 7
Fold in the chopped tarragon, and season with salt and pepper to taste.
- 8
Add the lobster meat to the sauce and stir gently to combine.
- 9
Spoon the lobster mixture into the reserved shells. Sprinkle the remaining Parmesan cheese and a little paprika over the top.
- 10
Place the filled lobster shells on a baking sheet and broil until the cheese is melted and golden, about 3-4 minutes. Watch carefully to prevent burning.
- 11
Serve immediately, garnished with additional tarragon if desired.
