Exquisite Creamy Lobster Thermidor A Delightful Indulgence
Author:felis
Total Time:50 minutes
Yield:4 servings 1x
Description
Savor the Exquisite Creamy Lobster Thermidor A Decadent Indulgence Masterful cooking tech showcases rich velvety flavors
Ingredients
Scale
4 lobster tails, cooked and meat removed from the shell
4 tablespoons unsalted butter
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup grated Gruyère cheese
2 tablespoons freshly grated Parmesan cheese
2 tablespoons brandy (optional)
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Paprika for garnish (optional)
Instructions
Begin by removing the cooked lobster meat from the shells. Cut the meat into bite-sized pieces and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped shallots and minced garlic, and sauté until fragrant and softened, about 2-3 minutes.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 1-2 minutes to cook off the alcohol. Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let the sauce thicken, about 5-7 minutes, stirring occasionally.
Add the chopped lobster meat to the sauce and gently fold it in. Sprinkle in the grated Gruyère and Parmesan cheeses, stirring until they melt and the sauce is smooth and creamy. If using, stir in the brandy and Dijon mustard.
Taste the Lobster Thermidor and adjust the seasoning with salt and freshly ground black pepper as needed. Garnish with chopped fresh parsley and a light dusting of paprika, if desired. Serve the Lobster Thermidor immediately, while it’s hot and bubbly.
