Lobster Thermidor

Name: Lobster Thermidor
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 700 g Cooked lobster meat; 60 g Butter; 1 Shallot; 150 g Mushrooms; 250 ml Fish stock; 80 ml Dry white wine; 120 ml Heavy cream; 2 tbsp Dijon mustard; 2 tbsp Cognac; 80 g Gruyère; 1 tbsp Tarragon; to taste Salt; to taste White pepper

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The grand French classic: tender lobster in a creamy mustard-and-Cognac sauce, browned until bubbling and made for celebratory dinners.

Serves: 4 people

Preparation time: 25 min

Ingredients

Cooked lobster meat – 700 g
Butter – 60 g
Shallot – 1
Mushrooms – 150 g
Fish stock – 250 ml
Dry white wine – 80 ml
Heavy cream – 120 ml
Dijon mustard – 2 tbsp
Cognac – 2 tbsp
Gruyère – 80 g
Tarragon – 1 tbsp
Salt – to taste
White pepper – to taste

Method

Sweat the shallot and mushrooms in butter. Add wine and stock and reduce, then stir in cream, mustard, Cognac and tarragon. Fold in the lobster meat, spoon into shells or a baking dish, top with Gruyère and broil until golden.