Lobster Thermidor
450kcal
Ingredients
Main Ingredients
- 2 pieces live lobsters (1.5 pounds each) Fresh lobsters are preferred; frozen or canned can be substituted.
- 4 tbsp unsalted butter
- 2 pieces shallots, finely chopped
- 1 cup cremini mushrooms, sliced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese Divided for topping.
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped For garnish.
- Salt and pepper to taste
Method
Preparation
- Bring a large pot of salted water to a boil. Cook lobsters for 8–10 minutes until they are bright red. Remove them from the pot and cool slightly before cracking them open.
- In a skillet over medium heat, melt the butter. Add the shallots and sauté until they become translucent, about 2 minutes.
- Add the sliced mushrooms to the skillet, cooking until they are tender.
- Pour in the white wine and simmer for 3–4 minutes until the liquid has reduced by half.
- Stir in the heavy cream and cook until the sauce is slightly thickened, approximately 3 minutes.
- Chop the lobster meat into bite-sized pieces and gently fold them into the sauce along with the paprika and half of the Parmesan cheese. Season with salt and pepper to taste.
- Preheat your broiler. Fill the cleaned lobster shells with the lobster mixture, then top with the remaining Parmesan cheese.
- Broil for 3–5 minutes, or until the topping is golden brown and bubbly.
Nutrition
Serving1gCalories450kcalCarbohydrates15gProtein30gFat30gSaturated Fat18gSodium600mgFiber1gSugar2g
Notes
If fresh lobster is not available, you can use frozen or canned lobster meat. Consider adding a splash of lemon juice or a dash of cayenne pepper to the sauce for zest. Leftover Lobster Thermidor can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to preserve its creamy texture.