French Lobster Thermidor Cream (Printable View)
Tender lobster in creamy wine sauce, topped with Parmesan and herbs, finished under the broiler for golden perfection.
# Ingredient List:
→ Main Components
01 -
2 live lobsters (1.5 pounds each)
02 -
4 tablespoons unsalted butter
03 -
2 shallots, finely chopped
04 -
1 cup cremini mushrooms, sliced
05 -
1/2 cup dry white wine
06 -
1 cup heavy cream
07 -
1/2 cup freshly grated Parmesan cheese
08 -
1 teaspoon paprika
09 -
2 tablespoons fresh parsley, chopped
10 -
Salt and pepper, to taste
# Preparation Steps:
01 -
Bring a large pot of salted water to a rolling boil. Place lobsters in the pot and cook for 8 to 10 minutes until shells turn bright red. Remove using tongs and allow to cool slightly before cracking open shells and reserving the meat.
02 -
In a large skillet, melt unsalted butter over medium heat. Add finely chopped shallots and sauté until translucent, about 2 minutes. Stir in sliced cremini mushrooms and cook until tender, approximately 4 minutes.
03 -
Pour dry white wine into the skillet and simmer for 3 to 4 minutes until reduced by half. Lower heat and stir in heavy cream, cooking for an additional 3 minutes until slightly thickened.
04 -
Chop lobster meat into bite-sized pieces and gently fold into the cream sauce with paprika and half of the grated Parmesan cheese. Season to taste with salt and pepper.
05 -
Preheat broiler to high. Fill cleaned lobster shells with the lobster mixture. Sprinkle the remaining Parmesan cheese over each filled shell and place under the broiler for 3 to 5 minutes, or until the tops are golden brown.
06 -
Remove from broiler, garnish with fresh chopped parsley, and serve immediately.
# Supplementary Details:
01 -
For advanced preparation, the lobster meat and sauce can be made a few hours ahead and refrigerated. Assemble and broil just before serving for best texture.