Ingredients:

  • 2 live lobsters (about 1 ½ lbs / 680g each), or 2 cooked lobster tails (about 8oz / 225g each)
  • 2 tablespoons unsalted butter (28g)
  • 1 small shallot, finely minced
  • ¼ cup dry white wine (60 ml), e.g., Sauvignon Blanc or Pinot Grigio
  • 1 tablespoon chopped fresh parsley
  • Pinch of salt and freshly ground black pepper
  • 4 tablespoons unsalted butter (56g)
  • 2 tablespoons all-purpose flour (16g)
  • 1 cup heavy cream (240 ml)
  • ¼ cup brandy (60 ml)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh tarragon (optional, but highly recommended)
  • Pinch of cayenne pepper (optional)
  • Juice of ½ lemon
  • Salt and freshly ground black pepper to taste
  • Paprika
  • Fresh parsley sprigs

Instructions:

  1. (If using live lobsters) Humanely dispatch and cook lobsters in boiling salted water. Alternatively, use cooked lobster tails. Remove lobster meat from shells, reserving shells for presentation. Chop lobster meat into bite-sized pieces.
  2. Melt butter in a skillet over medium heat. Sauté shallot until softened. Deglaze the pan with white wine, scraping up any browned bits. Add parsley and season with salt and pepper. Set aside.
  3. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in heavy cream until smooth. Simmer until sauce thickens slightly. Stir in brandy, Dijon mustard, Parmesan cheese, tarragon (if using), cayenne pepper (if using), and lemon juice. Season with salt and pepper to taste.
  4. Gently fold the cooked lobster meat into the Thermidor sauce.
  5. Spoon the lobster mixture back into the reserved lobster shells or oven-safe dishes.
  6. Sprinkle with a little extra Parmesan cheese and paprika. Bake in a preheated oven at 375°F (190°C) until golden brown and bubbly. (Approx. 15-20 minutes).
  7. Garnish with fresh parsley sprigs. Serve immediately.