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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Recipe Information
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
- to taste Salt
- to taste Black pepper
- to taste Nutmeg, freshly grated
- 2 tablespoons Parsley, finely chopped
- 1 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
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.
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.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook until softened, about 2 minutes.
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.
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.
6. Gradually whisk in the milk and cream, continuing to whisk until the mixture thickens and becomes smooth, about 3–4 minutes.
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.
8. Stir in half of the grated Gruyère cheese, adding salt, pepper, and nutmeg to taste. Fold the lobster meat into the sauce.
9. Preheat your oven to 375°F (190°C). Fill the reserved lobster shells with the lobster mixture, mounding slightly.
10. In a small bowl, mix the breadcrumbs, olive oil, remaining Gruyère cheese, and parsley. Sprinkle this topping over the filled lobster shells.
11. Place the filled shells on a baking sheet and bake for 20–25 minutes until the tops are golden and bubbling.
12. Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.9 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 409 mg | 31% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
