Lobster Thermidor

Name: Lobster Thermidor
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: shallot; butter; unbleached all-purpose flour; 35% cream; milk; gruyère cheese; Dijon mustard; salt and pepper; cooked lobster

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Preparation: 30 MIN
Cooking: 15 MIN
Servings: 4

Ingredients
Preparation

Nutrition Facts

For 1 serving

Teneur	% valeur quotidienne
Calories 345
Total Fat 21 g
Saturated Fat 12 g
Sodium (salt) 600 mg
Carbohydrates 5 g
Fibre 0 g
Protein 32 g

About nutrition facts

Preparation

Sauce

In a small saucepan, sauté the shallot in the butter. Add the flour and cook for about 1 minute. Add the cream and milk and bring to a boil, stirring constantly with a whisk. Simmer for about 2 minutes.
Off the heat, add the cheese and mustard and stir until the cheese has melted. Season with salt and pepper. Set aside.

Lobster

Remove the lobster claws and shell them without damaging the meat. Cut the body of the lobster in half from head to tail. Remove the meat and cut into cubes. Clean the shells. You will need eight half-shells. Place on a baking sheet, cut side up. Set aside.
With the rack in the highest position, preheat the oven’s broiler.
In a bowl, combine the lobster meat and claws with the sauce. Adjust the seasoning. Spoon that mixture into the shells, except for the claws. Bake for about 3 minutes or until the sauce begins to brown. Garnish with the claws and serve.