Classic Lobster Thermidor

Preparing the Lobster

1. Cook the Lobster: Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes per pound, or until the shells turn bright red. Remove the lobsters from the pot and let them cool slightly.

2. Extract the Meat: Carefully split the lobsters in half lengthwise. Remove the meat from the tails and claws, being careful to remove any cartilage. Reserve the lobster shells; keep them intact as much as possible.

3. Chop the Meat: Chop the lobster meat into bite-sized pieces.

Making the Thermidor Sauce

1. Sauté Shallots: In a large skillet, melt the butter over medium heat. Add the shallots and cook until softened, about 3-5 minutes.

2. Deglaze with Wine: Pour in the white wine and bring to a simmer. Cook until the wine is reduced by half, about 5 minutes.

3. Add Cream and Mustard: Stir in the heavy cream and Dijon mustard. Bring to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.

4. Temper Egg Yolks: In a small bowl, whisk together the egg yolks. Slowly drizzle a small amount of the hot cream sauce into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling when added to the sauce.

5. Combine: Pour the egg yolk mixture into the skillet and cook over low heat, stirring constantly, until the sauce thickens further, about 2-3 minutes. Be careful not to boil the sauce.

6. Add Cognac: Stir in the Cognac or Brandy.

7. Add Lobster: Gently fold in the chopped lobster meat into the sauce. Season with salt and pepper to taste.

Assembling and Baking

1. Fill the Shells: Spoon the lobster mixture back into the reserved lobster shells.

2. Top with Cheese: Sprinkle the grated Gruyère cheese evenly over the top of each shell.

3. Bake: Preheat your broiler. Place the lobster shells on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and golden brown.

4. Garnish and Serve: Garnish with fresh parsley before serving. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 250 kcal, Protein: 18g, Fat: 18g, Carbohydrates: 5g (Note: This is an estimate and can vary based on specific ingredients and portion sizes.)

Other Considerations for Nutrition

Lobster Thermidor is relatively high in cholesterol and fat due to the cream and cheese. Consider using lighter cream and reducing the amount of cheese for a slightly healthier version. Be mindful of portion sizes.