Ingredients
Equipment
Method
- Prepare the Lobsters: If using live lobsters, humanely dispatch them and blanch them in boiling salted water for 5-7 minutes. Immediately plunge them into an ice bath to stop the cooking. Once cool enough to handle, carefully crack and remove all the meat from the tails and claws. Cut the lobster meat into bite-sized pieces. Reserve the lobster shells for serving. If using cooked lobster tails, simply thaw them if frozen, and cut the meat into bite-sized pieces.2 live lobsters
- Sauté Aromatics and Mushrooms: In a medium skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the sliced cremini mushrooms and cook until they release their liquid and turn golden brown, about 5-7 minutes.2 tablespoons unsalted butter, 1 small shallot, 8 ounces cremini mushrooms
- Deglaze with Brandy: Carefully pour in the brandy (or dry white wine) and scrape up any browned bits from the bottom of the pan. Allow the alcohol to cook off for 1-2 minutes until slightly reduced. Remove the mushroom mixture from the pan and set aside.¼ cup brandy or dry white wine
- Prepare the Béchamel Base: In the same skillet, melt the remaining 1 tablespoon of unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux. Cook until lightly golden.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Whisk in Liquids: Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and is smooth. Then, whisk in the heavy cream.1 cup whole milk, ½ cup heavy cream
- Season the Sauce: Stir in the Dijon mustard and cayenne pepper. Season generously with salt and freshly ground black pepper to taste. Continue to cook over medium-low heat, stirring occasionally, until the sauce is creamy and coats the back of a spoon, about 3-5 minutes.1 teaspoon Dijon mustard, ¼ teaspoon cayenne pepper, Salt and freshly ground black pepper
- Combine Lobster and Sauce: Gently fold the cooked lobster meat and the sautéed mushroom mixture into the creamy sauce. Heat through for just 1-2 minutes, being careful not to overcook the lobster.2 live lobsters, 8 ounces cremini mushrooms
- Fill and Bake: If serving in shells, carefully clean and dry the reserved lobster shells. Spoon the French Lobster Thermidor mixture generously into the empty lobster shells or into individual gratin dishes. Sprinkle with the grated Gruyère cheese.½ cup Gruyère cheese
- Broil to Perfection: Preheat your broiler. Place the filled shells or dishes on a baking sheet. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Watch carefully to prevent burning.
- Garnish and Serve: Garnish the French Lobster Thermidor with fresh chopped parsley and serve immediately with lemon wedges on the side.2 tablespoons fresh parsley, Lemon wedges
Notes
To preserve the exquisite flavors, allow any leftovers to cool completely before transferring them to an airtight container. Refrigerate promptly for up to 2-3 days.
