Description
This luxurious Lobster Thermidor Gruyère Bake transforms a French fine-dining classic into an approachable, elegant dish any home cook can master. Tender lobster, a cognac-infused cream sauce, and melted Gruyère create an unforgettable feast.
Ingredients
Scale
- 2 lobster tails or whole lobsters (1½–2 lbs each)
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1 shallot, finely chopped
- 1 tablespoon chopped fresh parsley
- 1/2 cup dry white wine
- 2 teaspoons brandy or cognac
- 1 tablespoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- 2 egg yolks
Instructions
- Bring a large pot of salted water to a boil. Add lobsters and cook 6–8 minutes for tails or 12–15 minutes for whole lobsters. Transfer to ice bath to cool.
- Melt butter in a skillet over medium heat. Add chopped shallot and sauté 2–3 minutes until translucent.
- Pour in white wine, scraping the pan to deglaze. Reduce by half.
- Stir in heavy cream and Dijon mustard. Simmer 4–5 minutes to thicken slightly. Remove from heat, then whisk in brandy and egg yolks until smooth.
- Dice lobster meat and fold gently into the sauce. Spoon mixture into lobster shells and top generously with Gruyère cheese.
- Bake at 200°C (400°F) for 10–15 minutes until golden and bubbling. Garnish with fresh parsley and paprika before serving.
Notes
Always remove the sauce from heat before adding egg yolks to prevent curdling. Slightly undercook the lobster—residual heat finishes the job. Allow some headspace in shells to avoid overflow during baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 685
- Sugar: 2g
- Sodium: 920mg
- Fat: 48g
- Saturated Fat: 28g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 0mg
Keywords: Lobster Thermidor, Gruyère Bake, French seafood recipe, classic Thermidor