Lobster Thermidor

• 4 lobster tails
• 8 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Blanch lobster tails in boiling water for 1 minute, then remove and let cool.
3. 3 Carefully extract lobster meat from shells, chop into bite-sized pieces, and set aside.
4. 4 In a saucepan, melt 6 tablespoons butter over medium heat.
5. 5 Add flour and whisk to form a roux, cooking for 2 minutes.
6. 6 Gradually add milk and cream, whisking until smooth and thickened.
7. 7 Stir in Dijon mustard, paprika, cayenne, salt, and pepper.
8. 8 Remove from heat and stir in Gruyère and Parmesan until melted.
9. 9 Fold in lobster meat and parsley.
10. 10 Spoon mixture back into lobster shells and place in a baking dish.
11. 11 Dot with remaining 2 tablespoons butter and bake for 20-25 minutes, until golden.
12. 12 Serve hot and enjoy!

Equipment

• Baking dish
• Oven
• Saucepan
• Whisk

Variations

• For a lighter version, use reduced-fat cheese and milk.
• Add a hint of nutmeg for a unique flavor twist.

Substitutions

• If Gruyère is unavailable, substitute with Swiss cheese.
• Use light cream instead of heavy cream for a lower-fat option.

Pairings

• A glass of Chardonnay or a crisp Sauvignon Blanc.
• A side of roasted asparagus or garlic mashed potatoes.

Nutrition

Tips

• If lobster tails are expensive, consider using a mix of lobster and crab meat.
• For a richer flavor, use a splash of white wine in the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a crisp Chardonnay for a delightful dining experience.

FAQ