Lobster Thermidor: A Gourmet Shellfish Delight

Delicious Lobster Delight: A Gourmet Experience

Embark on a culinary journey with this exquisite lobster dish, perfect for special occasions or simply to impress your loved ones. With a delicious blend of rich flavors, this recipe will make your dining experience unforgettable!

Cooking Time

Preparation time: 30 minutes

Cooking time: 20 minutes

Total time: Approximately 50 minutes

Ingredients

• 2 whole (approximately 1/2 pounds each) live lobsters
• 1/4 cup unsalted butter
• 1 medium shallot, finely chopped (about 1/3 cup)
• 2 garlic cloves, finely chopped
• 6 ounces cremini mushrooms, thinly sliced
• 3/4 cup heavy whipping cream
• 2 large egg yolks
• 2 tablespoons dry sherry
• 1/2 teaspoon kosher salt, plus additional to taste
• 1/4 teaspoon cayenne pepper
• 1/2 cup plus 2 tablespoons finely grated Parmesan cheese, divided
• Fresh flat-leaf parsley, chopped
• Lemon wedges, for serving

Cooking Instructions

Start by bringing a large pot of water (at least 10 quarts) to a rolling boil over medium-high heat. Carefully add the lobsters to the pot, cover it, and adjust the heat to maintain a gentle simmer. You'll want to cook the lobsters for 12 to 14 minutes, or until the shells turn a vibrant red and the aroma of cooked lobster fills the kitchen. Once done, transfer the lobsters to a rimmed baking sheet and allow them to cool for about 20 minutes.

After cooling, twist off the claws and crack them open to extract the meat, discarding the shells. For the body, place one lobster on a cutting board and use a heavy knife and kitchen shears to cut it in half lengthwise. Gently remove the tail meat. Feel free to reserve the tomalley if desired, or discard it. Rinse and dry the lobster shells thoroughly, placing them cut side up on the baking sheet. Repeat with the remaining lobsters. Chop the tail and claw meat into bite-sized pieces and set them aside.

In a large saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté for about 3 to 4 minutes, stirring occasionally until softened. Then introduce the garlic and sliced mushrooms to the mix, cooking until the liquid evaporates and the mushrooms begin to brown, around 5 to 6 minutes. In the meantime, whisk together the heavy cream, egg yolks, and sherry in a separate bowl. Pour this cream mixture into the sautéed mushroom mixture, stirring continuously until the sauce thickens slightly, about 1 to 2 minutes. Remove from heat and incorporate the salt, cayenne pepper, and half a cup of the Parmesan cheese. Gently fold in the lobster meat and adjust the seasoning as needed.

Evenly distribute the scrumptious mushroom and lobster filling into the lobster shells, aiming for about 1/2 cup in each. Any remaining filling can be saved for a snack later! Sprinkle the tops with the additional 2 tablespoons of Parmesan cheese.

Preheat your broiler with an oven rack positioned about 6 inches from the heat source. Broil the filled lobster shells until the topping turns a light golden brown, which usually takes 2 to 3 minutes. Garnish with chopped parsley and serve the dish alongside fresh lemon wedges.

Enjoy your culinary masterpiece!