Lobster Thermostat
Indulge in the luxurious flavors of Lobster Thermostat, a show-stopping seafood dish that combines succulent lobster meat with a rich, creamy cognac and white wine sauce. This elegant recipe features tender chunks of lobster nestled back into their shells, topped with a decadent blend of Gruyere cheese and optional golden breadcrumbs for a delightful crunch. With aromatic shallots, garlic, and a touch of Dijon mustard, this dish delivers a perfectly balanced depth of flavor. Broiled to bubbly perfection, Lobster Thermostat is ideal for special occasions or whenever you’re craving a gourmet dining experience at home. Perfectly paired with a crisp white wine and ready in under an hour, this dish is sure to impress your guests and elevate your culinary repertoire.
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Recipe Information
Ingredients
- 2 whole (about 1.5 lbs each) Lobster
- 4 tablespoons Unsalted butter
- 2 medium, finely chopped Shallots
- 2 cloves, minced Garlic
- 1 cup Cognac
- 1 cup Dry white wine
- 1 cup Heavy cream
- 2 teaspoons Dijon mustard
- 1 cup, grated Gruyere cheese
- 2 tablespoons, chopped (optional) Parsley
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 0.5 cup (optional, for texture) Breadcrumbs
Instructions
Fill a large pot with salted water and bring it to a boil. Prepare an ice bath in a large bowl.
Cook the lobsters in the boiling water for about 5-6 minutes, just until they are par-cooked. Remove them and immediately submerge them in the ice bath to stop the cooking.
Carefully split the lobsters lengthwise down the middle. Remove the meat from the tails, claws, and knuckles, and set it aside. Clean out the empty shells and reserve them for stuffing.
Chop the lobster meat into bite-sized pieces and set aside.
In a large skillet, melt the butter over medium heat. Sauté the chopped shallots and minced garlic until soft and fragrant, about 3-4 minutes.
Deglaze the skillet with cognac and let it simmer for 1-2 minutes. Then add the white wine and let it reduce by half.
Stir in the heavy cream and Dijon mustard, and simmer gently until the sauce thickens, about 5 minutes.
Fold in the chopped lobster meat and season with salt and pepper. Mix well to coat the meat in the creamy sauce.
Preheat your oven to 400°F (200°C) on the broiler setting.
Stuff the reserved lobster shells with the prepared mixture, dividing it evenly between the halves.
Top each lobster half with grated Gruyere cheese and a sprinkle of breadcrumbs, if desired, for extra texture.
Place the stuffed shells on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted and golden brown.
Garnish with chopped parsley (if using) and serve immediately.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.3 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 663 mg | 51% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 983 mg | 21% | |
*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.
