Classic Lobster Thermidor

Creamy lobster meat bathed in a luxurious brandy-spiked béchamel sauce brings elegant French sophistication to your table in just 35 minutes. The tender shellfish is combined with sautéed shallots and finished under the broiler until golden, creating a rich dish with perfectly balanced flavors and velvety texture. Perfect for impressing guests or celebrating a special occasion with restaurant-quality results at home.

Ingredients

2 cooked Maine lobsters (1 1/2 to 1 3/4 pounds each)

2 tbsp unsalted butter

2 tbsp minced shallots

1/2 tsp minced garlic

2 tbsp all-purpose flour

2 tbsp cognac or brandy

3/4 cup milk

1/4 cup heavy cream

1/4 tsp salt plus 1/8 tsp

1/8 tsp ground white pepper

1/2 cup finely grated Parmesan plus 2 tbsp

1 tbsp dry mustard powder

1 tbsp finely chopped fresh tarragon leaves

2 tsp finely chopped parsley plus additional for garnish

1/4 cup shredded Gruyère cheese

Instructions

Preheat the oven to 375°F. Line a baking sheet with aluminum foil and set aside.

Cut the lobsters in half lengthwise with a sharp knife and remove the tail meat.

Twist off the claws from the body and gently crack with the back of a heavy knife to remove the meat. Gently pull the front legs from the shell and discard.

Chop the tail meat and claw meat into bite-sized pieces and set aside.

Place the halved lobster shells on the baking sheet and set aside.

Melt the butter in a deep skillet over medium heat. Add the shallots and garlic, stirring until fragrant, about 30 seconds. Add the flour and whisk to combine.

Cook the flour mixture, stirring constantly to make a light roux, approximately 2 minutes.

Add the cognac and cook for 10 seconds, stirring constantly.

Slowly add the milk, stirring constantly to combine. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, approximately 2 to 3 minutes.

Slowly add the cream, stirring constantly, until thoroughly combined. Continue cooking while stirring over medium heat for 1 minute. The mixture will be very thick. Season with salt and pepper.

Remove from the heat and stir in the Parmesan cheese, mustard, tarragon, and parsley. Fold in the lobster meat.

Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet.

Sprinkle the top of each lobster with the Gruyère and broil until the top is golden brown, about 5 minutes.

Place 1 lobster half on each plate, garnish with additional parsley, and serve immediately.