Unlock the secrets to making the perfect Lobster Thermidor with this easy-to-follow recipe. Impress your dinner guests with this decadent dish!
Join us as we create a decadent Lobster Therimdor that will elevate your culinary skills and impress your guests! In this video, we’ll guide you step-by-step through the process of making this luxurious dish, perfect for special occasions or an elegant dinner at home.
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Lobster Thermidor
Ingredients:
For the Lobster:
2 whole lobsters (about 1.5 lbs each)
3 tablespoons unsalted butter
2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup cognac (optional, for extra depth)
1 cup heavy cream
1/2 cup Gruyère cheese, grated
1/4 cup Parmesan cheese, grated
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped (for garnish)
Salt and pepper to taste
Juice of 1/2 lemon
For the Saffron Couscous:
1 cup couscous
1 cup chicken or vegetable broth
1/4 teaspoon saffron threads
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup pomegranate seeds (for garnish)
Fresh herbs (optional, for garnish)
Instructions:
Cook the Lobster:
Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until they turn bright red.
Remove the lobsters and let them cool slightly. Split each lobster in half lengthwise, remove the meat, and chop it into bite-sized pieces. Reserve the shells for later use.
Prepare the Lobster Filling:
In a large skillet, melt the butter over medium heat. Add the shallots and garlic and sauté until soft and fragrant (about 2-3 minutes).
Pour in the white wine and cognac (if using), allowing it to simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, and chopped tarragon. Let the mixture simmer until it thickens (about 4-5 minutes).
Add the lobster meat back into the sauce, stirring gently to coat the meat. Season with salt, pepper, and a squeeze of fresh lemon juice.
Remove the pan from heat, stir in the Gruyère cheese, and mix until the cheese melts into the creamy sauce.
Stuff and Bake the Lobster:
Preheat your oven to 400°F (200°C).
Place the reserved lobster shells on a baking tray. Spoon the creamy lobster filling back into the shells, distributing it evenly.
Sprinkle the Parmesan cheese over the top of the filled lobster shells.
Bake for 10-12 minutes, or until the cheese is golden and bubbly.
Make the Saffron Couscous:
In a small saucepan, bring the broth to a boil. Add the saffron threads, olive oil, and a pinch of salt.
Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
Transfer the couscous to a serving dish and garnish with pomegranate seeds and fresh herbs, if desired.
Serve:
Serve the Lobster Thermidor with a side of saffron couscous. Garnish the lobster with chopped parsley for a fresh finish.
Enjoy!
This Lobster Thermidor is rich, creamy, and beautifully indulgent, with the saffron couscous providing a light and aromatic balance to the dish. Perfect for a sophisticated dinner party or a romantic meal! Let me know if you’d like any adjustments or additional tips!
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