Lobster Thermidor

Serves 2 as an appetizer

A classic French dish of lobster meat in its shell with a cognac-cream sauce, mustard, and cheese gratin.

prepPreheat oven to 225°C / 440°F
prepPreheat broiler to high
1 lobster	Cut lobster in half lengthwise	Bake 225°C / 440°F, 5 min, flesh side down	Remove tails; finish claws 7 min in oven or 5–10 min in hot water, cool in cold water							Arrange lobster meat in shells, spoon sauce on top	Sprinkle with parmesan, broil until golden, ~5 min; serve at once
25 g butter	Melt butter, add shallots	Cook shallots medium-low until soft & golden	Increase heat, deglaze with cognac	Deglaze with wine	Add mustard cream to shallots	Add lobster drippings	Reduce medium heat, stirring; season with salt & pepper	Turn off heat, stir in egg yolk	Stir in parmesan & parsley
30 g minced shallot
30 ml cognac
60 ml dry white wine
1/4 tsp mustard powder	Whisk mustard powder into cream
120 ml cream
reserved lobster drippings from oven dish
1 egg yolk
freshly grated parmigiano reggiano (for sauce)
1 tsp minced fresh flat leaf parsley
freshly grated parmigiano reggiano (for topping)
sliced lobster meat (tails, claws, knuckles)

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