Decadent Lobster Thermidor with Creamy White Wine Sauce Recipe

Decadent Lobster Thermidor with Creamy White Wine Sauce Recipe

4.8

Lobster Thermidor is an indulgent seafood dish that combines the rich flavours of lobster with a creamy, luxurious sauce made from white wine, mustard, and cheese. This timeless French-inspired recipe is perfect for special occasions or when you want to impress guests with a sophisticated seafood experience. Pair it with a fresh garden salad or roasted vegetables for a complete meal.

Ingredients:

  • 2 whole lobsters (about 600g each)
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp plain flour
  • 125ml dry white wine
  • 1 tbsp Dijon mustard
  • 200ml thickened cream
  • 100g Gruyère cheese, grated
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions:

  1. Cook the Lobster
    1 Cook the Lobster

    Preheat the oven to 200°C. Bring a large pot of salted water to a boil and cook the lobster for 8-10 minutes until bright red. Remove, let it cool slightly, then split the lobster in half, reserving the meat and shells. Chop the lobster meat into bite-sized pieces and set aside.

  2. Make the Sauce
    2 Make the Sauce

    In a saucepan, melt butter over medium heat. Add the shallots and garlic, cooking until soft. Stir in the flour and cook for 1 minute before slowly adding the white wine and mustard, whisking to avoid lumps. Gradually add the cream, stirring until the sauce thickens. Remove from heat and stir in half of the grated Gruyère cheese, parsley, and chopped lobster meat.

  3. Assemble and Bake
    3 Assemble and Bake

    Spoon the lobster mixture back into the shells. Place on a baking tray, sprinkle with the remaining Gruyère, and bake for 10-15 minutes until the top is golden and bubbly. Garnish with additional parsley and serve immediately.

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