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Lobster Thermidor

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A luxurious French classic featuring tender lobster in a creamy cognac and mushroom sauce, baked with Gruyere cheese until golden and bubbly. Perfect for special occasions.

Ingredients

2 (1 1/2 – 2 pound) live lobsters

1 1/2 cups bottled clam juice or fish stock

1/2 cup white wine

3 tablespoons cognac

2 tablespoons butter

1 medium shallot, chopped

6 ounces mushrooms, chopped

Salt and pepper, to taste

1 teaspoon fresh thyme leaves

1/2 teaspoon paprika

3/4 cup heavy cream

1 cup shredded Gruyere cheese, divided

Optional garnish: fresh parsley, thyme, or paprika

Lemon wedges, for serving

Instructions

  1. Cook lobsters in boiling salted water for 8–10 minutes. Remove, cool slightly, then split and extract meat. Cut into bite-sized pieces, keeping shells intact for stuffing.
  2. In a saucepan, combine clam juice, white wine, and cognac. Simmer until reduced by half.
  3. In a skillet, melt butter and sauté shallot until soft. Add mushrooms and cook until golden.
  4. Stir in thyme, paprika, salt, and pepper. Pour in reduced liquid.
  5. Add heavy cream and simmer until slightly thickened.
  6. Stir in lobster meat and half of the Gruyere cheese.
  7. Spoon mixture back into lobster shells. Sprinkle with remaining Gruyere.
  8. Broil until golden and bubbly, about 3–5 minutes.
  9. Garnish with parsley, thyme, or paprika. Serve with lemon wedges.

Notes

Add Dijon mustard for extra sharpness.

Substitute Gruyere with Emmental, Swiss, or Parmesan if desired.

Use lobster tails instead of whole lobsters for convenience.

Serve with a crisp salad or light vegetables to balance richness.

Nutrition

Find it online: https://justsosavory.com/lobster-thermidor/