Lobster Thermidor Recipe with Cognac
Lobster thermidor is a decadent French lobster dish featuring tender lobster in a creamy, Cognac-infused sauce and baked to perfection with Gruyere cheese.
Servings: 4 servings
Calories: 623kcal
Equipment
Ingredients
Lobster Stock Ingredients
- 2 cups water
- 1 cup white wine
- 1 onion cut in half
- 2-3 carrots cut in half
- 2 celery stalks cut in half
- Small bunch of fresh parsley
- Small bunch of fresh thyme
- 4 whole lobsters about 1 ¼-1 ½ pounds each (totaling 5-6 pounds)
Thermidor Sauce Ingredients
- Cooked lobster meat
- 2 tablespoons olive oil
- 2 tablespoons butter + 4 tablespoons butter separated
- 1 pint button or cremini mushrooms sliced
- 1 shallot diced
- 2 tablespoons fresh thyme leaves roughly chopped
- ¼ cup Cognac
- ½ teaspoon Kosher salt
- Ground black pepper
- ¼ cup flour
- 2 cups lobster stock
- 1 tablespoon Dijon mustard
- ½ cup grated Parmesan
- ½ cup cream
- Pinch of cayenne
- ½ cup grated Gruyere cheese
For Serving
- Chopped parsley for garnish
- Lemon wedges for serving
Instructions
Steaming the Lobsters
- Fill a large pot with water, white wine, onion, carrots, celery, parsley, and thyme. Stir to combine.
- To humanely kill the lobsters, place them in the freezer for 30-45 minutes to numb them. Then, using a sharp chef’s knife, quickly and firmly insert the tip into the cross-section on the lobster’s head, just behind the eyes, pressing down to split the head in half.
- Immediately place the lobsters into the pot and bring to a gentle simmer. Cook for about 20 minutes, until they turn bright red.
- Remove the lobsters and place them in an ice bath to stop the cooking process.
- Continue simmering the lobster stock for another 10-15 minutes to reduce. Strain the stock, discarding the aromatics, and set the liquid aside.
Prepping the Cooked Lobsters
- Split the lobsters in half lengthwise, keeping the shells intact.
- Remove the meat from the tails and claws, cutting it into ½-inch pieces.
- Clean the lobster shells and set them aside for later use.
Making the Thermidor Sauce
- Heat a wide skillet over medium heat and add olive oil and 2 tablespoons of butter. Sauté the mushrooms until deeply browned, about 9-10 minutes.
- Add diced shallot and thyme and cook for another 2 minutes.
- Carefully pour in the Cognac to deglaze the pan, cooking off the alcohol. For a dramatic effect, you can carefully ignite the Cognac, allowing the flames to subside naturally. Season with salt and pepper.
- Add the remaining 4 tablespoons of butter and let it melt. Stir in the flour and cook for 1-2 minutes until no raw flour remains.
- Pour in the lobster stock and stir. Bring to a strong simmer for 3-5 minutes, until thickened and able to coat the back of a spoon. Stir in Dijon mustard, cayenne, and Parmesan.
- Reduce the heat to low and add the cream, simmering for another 2-3 minutes.
- Gently fold in the chopped lobster meat, being careful not to break it up.
Assembling the Lobster Thermidor
- Preheat oven to 425°F.
- Place the cleaned lobster shells on a baking sheet and evenly divide the creamy lobster mixture into the shells, being careful not to overfill.
- Sprinkle Gruyere cheese over the top of each lobster half.
- Bake for 5-7 minutes, until the cheese is melted. For a golden-brown finish, broil for an additional 2-3 minutes, watching closely.
- Let cool slightly, then garnish with chopped parsley and serve with lemon wedges.
Notes
- Chill the lobsters in the freezer for 30-45 minutes before cooking to numb them, making it more humane to dispatch them.
- Use a sharp knife to quickly and firmly split the lobster’s head to ensure an instant, humane dispatch.
- Immediately place the cooked lobsters into an ice bath to stop the cooking process.
- For extra flavor, let the lobster stock reduce slightly before using it in the sauce.
- To achieve a beautifully browned cheese topping, finish the Lobster Thermidor under the broiler for 2-3 minutes, watching closely.
Nutrition
Calories: 623kcal | Carbohydrates: 23g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 238mg | Sodium: 1684mg | Potassium: 1195mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6161IU | Vitamin C: 10mg | Calcium: 509mg | Iron: 3mg