Ingredients
- 2 whole lobsters (about 1.5 lbs each)
- 4 tbsp unsalted butter
- 1 shallot, finely chopped
- 8 oz mushrooms, finely chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup white wine
- 2 tbsp Dijon mustard
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh tarragon
- Salt and white pepper to taste
- 1/4 cup breadcrumbs
- Lemon wedges for serving
Instructions
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Boil lobsters in salted water for about 8 minutes. Cool, then split in half lengthwise.
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Remove meat from claws and tail, chop coarsely, and set aside. Clean out head cavity.
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In a saucepan, melt butter and sauté shallot and mushrooms until soft.
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Stir in flour and cook for 2 minutes. Gradually whisk in milk, cream, and wine until smooth.
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Simmer sauce until thickened, then stir in mustard, Parmesan, tarragon, salt, and pepper.
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Fold lobster meat into the sauce.
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Preheat broiler. Place lobster shells on a baking sheet.
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Spoon lobster mixture into shells, sprinkle with breadcrumbs and extra Parmesan.
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Broil for 3-4 minutes until golden and bubbly.
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Serve immediately with lemon wedges.
Savor each luxurious bite of this Lobster Thermidor and let the rich, creamy sauce and tender lobster meat transport you to a Parisian bistro. It’s more than just a meal; it’s a culinary journey that turns your dining table into a five-star restaurant. Bon appétit!
