Lobster Thermidor a La Julia Child
Elevate your culinary repertoire with "Lobster Thermidor à La Julia Child," a luxurious French classic that epitomizes indulgence. This exquisite dish combines tender lobster meat with a rich, creamy sauce made from white wine, cognac, Dijon mustard, and Gruyère cheese, all nestled back into their shells and crowned with a golden breadcrumb topping. Perfectly seasoned with hints of nutmeg and black pepper, this elegant entrée is baked to bubbling perfection, delivering a decadent blend of flavors and textures. Ideal for special occasions or dinner parties, Lobster Thermidor à La Julia Child offers a show-stopping presentation and a melt-in-your-mouth experience that's as memorable as the legend herself. Pair with a crisp dry white wine for the ultimate gourmet experience!
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Ingredients
- 2 Live lobsters
- 4 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 1 cup Dry white wine
- 2 tablespoons Cognac or brandy
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 cup Heavy cream
- 2 Egg yolks
- 1 teaspoon Dijon mustard
- 1 cup Gruyère cheese, grated
- 0 to taste Salt
- 0 to taste Black pepper
- 0 to taste Nutmeg, freshly grated
- 2 tablespoons Parsley, finely chopped
- 1 cup Breadcrumbs
- 1 tablespoon Olive oil
Directions
Step 1
1. In a large pot of boiling salted water, cook the live lobsters for 7–8 minutes until slightly undercooked. Remove and let cool enough to handle.
Step 2
2. Cut the lobsters in half lengthwise. Remove all the meat from the tails, claws, and legs, and set aside. Reserve the shells for serving.
Step 3
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook until softened, about 2 minutes.
Step 4
4. Pour in the white wine and cognac, then simmer until reduced by half, about 5 minutes. Add the lobster meat to the skillet and toss to coat. Remove the lobster meat and set aside.
Step 5
5. In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
Step 6
6. Gradually whisk in the milk and cream, continuing to whisk until the mixture thickens and becomes smooth, about 3–4 minutes.
Step 7
7. Remove skillet from heat. In a small bowl, whisk together the egg yolks, mustard, and a small ladle of the hot sauce to temper. Slowly pour the tempered yolks into the skillet, whisking constantly.
Step 8
8. Stir in half of the grated Gruyère cheese, adding salt, pepper, and nutmeg to taste. Fold the lobster meat into the sauce.
Step 9
9. Preheat your oven to 375°F (190°C). Fill the reserved lobster shells with the lobster mixture, mounding slightly.
Step 10
10. In a small bowl, mix the breadcrumbs, olive oil, remaining Gruyère cheese, and parsley. Sprinkle this topping over the filled lobster shells.
Step 11
11. Place the filled shells on a baking sheet and bake for 20–25 minutes until the tops are golden and bubbling.
Step 12
12. Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
| Serving size | (1326.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2995.1 |
| Total Fat 206.2g | 0% |
| Saturated Fat 110.5g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 1002.0mg | 0% |
| Sodium 6026.6mg | 0% |
| Total Carbohydrate 120.7g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 22.9g | |
| Protein 97.1g | 0% |
| Vitamin D 150.7IU | 0% |
| Calcium 1785.9mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 1284.2mg | 0% |
Source of Calories