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Lobster Thermidor

Lobster Thermidor

Prep time: 50 minServes: 2

Pairs with

The lobster's sweetness and the richness of the Gruyère demand a grand white with body — Grand Cru Chablis, Puligny-Montrachet or aged Champagne.

Ingredients

  • 2 cooked lobsters (about 500 g each)
  • 2 tbsp butter
  • 2 shallots, finely chopped
  • 150 ml dry white wine
  • 100 ml fish stock
  • 200 ml cream
  • 2 tsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 1 tbsp chopped chervil
  • 50 g Gruyère, grated
  • 1 egg yolk
  • Cayenne pepper
  • Salt

Method

  1. 1Halve the lobsters lengthways. Remove the meat and cut into pieces. Clean the shells and reserve.
  2. 2Sauté the shallots in butter. Pour in wine and stock, reduce by half. Add cream and cook to a sauce consistency.
  3. 3Remove from heat. Stir in mustard, tarragon, chervil and egg yolk. Season with cayenne and salt.
  4. 4Divide the lobster meat among the shells. Spoon over the sauce. Top with Gruyère.
  5. 5Gratin under the grill for 3–4 minutes. Serve immediately.