New York Times Lobster Thermidor

This elegant Lobster Thermidor transforms fresh lobster into a decadent main course with a velvety, rich sauce infused with sherry, cognac, and egg yolks. The dish balances the sweet, tender seafood with earthy mushrooms and a savory breadcrumb crust. Perfect for special occasions or romantic dinners, it delivers sophisticated flavor and impressive presentation. While traditional, this recipe simplifies the process for the home cook without sacrificing the classic creamy texture and aromatic depth that defines this timeless French favorite.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 424.9

Dietary: Vegetarian

Description

This elegant Lobster Thermidor transforms fresh lobster into a decadent main course with a velvety, rich sauce infused with sherry, cognac, and egg yolks. The dish balances the sweet, tender seafood with earthy mushrooms and a savory breadcrumb crust. Perfect for special occasions or romantic dinners, it delivers sophisticated flavor and impressive presentation. While traditional, this recipe simplifies the process for the home cook without sacrificing the classic creamy texture and aromatic depth that defines this timeless French favorite.

Ingredients

Lobsters, 1 1/2 lb ea
Butter
Chopped mushrooms
Soft bread crumbs
Worcestershire sauce
Maggi seasoning
Tabasco sauce
Parsley, chopped
Pimento, chopped
Sherry
Cognac
Heavy cream
Egg yolks
Parmesan cheese, grated
Paprika
Salt & fresh black pepper

Directions

1
Preheat the oven to 350°F (175°C).
2
Cook the live lobsters by boiling or steaming until done, then let them cool enough to handle.
3
Twist off the claws, reserving the small claws for garnish if desired.
4
Remove the meat from the bodies and cut into bite-sized pieces.
5
Crack the large claws, remove the meat, and cube it. Reserve the shells for baking.
6
In a large skillet, heat 1/2 cup of butter over medium heat.
7
Add the chopped mushrooms and cook for about three minutes until softened. Season with salt and pepper.
8
Add the lobster meat, bread crumbs, Worcestershire sauce, Maggi seasoning, Tabasco, parsley, pimento, sherry, cognac, heavy cream, and egg yolks to the skillet.
9
Mix everything well until combined and heated through, being careful not to scramble the egg yolks.
10
Fill the reserved lobster shells with the lobster mixture.
11
Sprinkle the tops with grated Parmesan cheese, dot with the remaining butter, and sprinkle with paprika.
12
Place the filled shells in a shallow baking pan.
13
Bake for 15 minutes until the topping is golden and the sauce is bubbling.
14
Serve immediately while hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 424.9kcal

% Daily Value *
Total Fat 37.5g58%
Saturated Fat 23.1g116%
Cholesterol 188.8mg63%
Sodium 592.4mg25%
Total Carbohydrate 2.0g1%
Dietary Fiber 0.6g3%
Sugars 1.2g
Protein 21.3g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/new-york-times-lobster-thermidor/