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Chef's Tip
When making the sauce, gradually add the hot cream mixture to the egg yolks while whisking constantly. This technique, called tempering, prevents the eggs from curdling while creating a silky, stable sauce.
Instructions
- Bring a large pot of water to a rolling boil. Add lobsters and cook for 8 minutes. Transfer to an ice bath to stop cooking process.
- Once cool enough to handle, separate claws and tails from bodies. Crack shells and remove meat, keeping tail shells intact for stuffing later. Cut meat into 1-inch pieces.
- Split lobster bodies in half lengthwise and clean out head sac and intestines. Rinse shells and dry thoroughly.
- Preheat oven to 375°F (190°C).
- In a large skillet, melt 3 tablespoons butter over medium heat. Add shallots and cook until translucent, about 3 minutes.
- Add mushrooms and cook until liquid evaporates, about 5 minutes. Stir in flour and cook for 1 minute.
- Slowly whisk in fish stock, then bring to simmer until slightly thickened, about 3 minutes.
- Stir in cream and simmer 3 minutes more. Add cognac, mustard, tarragon, and 1 tablespoon parsley; stir to combine.
- In a bowl, whisk egg yolks with lemon juice. Gradually add 1/2 cup of hot sauce while whisking constantly to temper eggs.
- Slowly whisk tempered egg mixture back into sauce. Keep heat low to prevent curdling.
- Add lobster meat to sauce and season with salt and white pepper. Gently mix to coat lobster pieces.
- Arrange lobster shells in a baking dish. Spoon lobster mixture into shells, distributing evenly.
- Sprinkle with Gruyère cheese, dust with paprika, and dot with remaining tablespoon of butter.
- Bake until golden and bubbly, about 10-12 minutes. For additional browning, place under broiler for 1-2 minutes, watching carefully.
- Garnish with remaining parsley before serving.
Plating
Serve the lobster thermidor on warm plates with the stuffed lobster shells as the centerpiece. Include a small side of simple greens dressed with lemon vinaigrette to balance the richness. A wedge of lemon adds a touch of brightness.
Storage & Reheating
Lobster thermidor is best enjoyed immediately after preparation. If necessary, leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently in a 325°F oven until just warmed through, about 10-15 minutes, to avoid overcooking the lobster.
About This Recipe
A luxurious French preparation featuring tender lobster in a cognac cream sauce, inspired by Dini's Sea Grill. The classic combination of sweet lobster with a rich, mustard-spiked sauce creates an impressive dish with depth of flavor. By maintaining traditional techniques while adjusting seasonings for modern palates, this version balances authenticity with accessibility.