Classic Lobster Thermidor with Cognac
Lobster meat in rich white sauce topped with cheese, grilled in its shell
Ingredients
COOKING
- 1 live lobster
- 1 onion
- 1-2 tbsp parsley
- 3-4 bay leaves
- 1-2 tbsp thyme
THERMIDOR SAUCE
- 35 g butter
- 1 shallot onion
- 3 tbsp flour
- 70 ml white wine
- 2 cups milk
- fish stock
- double cream
- 1 tsp Dijon mustard
- nutmeg
- salt and pepper to taste
OTHER
- 2 tbsp Comte cheese grated
- cognac
OPTIONAL
- 1-2 tsp parsley
- 1 tsp tarragon
- 1 lemon
Instructions
- Cook lobster:Fill a large pot with water, adding onion (quartered), lemon (sliced), parsley, and bay leaves. Once it boils, drop in the lobster and cook for 8-10 minutes. Transfer the lobster to a bowl of cold water to stop the cooking process.
- The sauce: Finely chop the onion and sauté in butter over low heat until soft for 2-3 minutes. Don't let it darken.Add white wine and cook until tender, for about 5 minutes.Add flour, cook for 30 seconds, then gradually add hot milk, stirring to form a roux. Add fish stock (or lobster cooking water), nutmeg, and double cream. Cook gently for 1-2 minutes. Adjust thickness with milk if needed. When done, remove from heat and stir in mustard and cognac.
- Prepare the meat:Cut the lobster in half lengthways, removing the meat from the tail and body. Crack the claws for easy access. Chop the lobster meat and mix with sauce until you reach the desired consistency. Stuff each lobster half with the mixture, and top it with grated cheese.
- Grill the stuffed lobster halves at 180°C for 5-7 minutes until the cheese is melted and golden.
Notes
The total calories for the entire Lobster Thermidor is about 1,280 depending on the specific products used. This dish serves 2, approx 640 calories per person.