Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds flavor with fewer calories.

dry white wine

🥗Healthier: chicken broth

💰Cheaper: white grape juice

Chicken broth keeps moisture without alcohol.

lobster

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab meat offers a similar texture at a lower price.

Put the live lobster in the freezer for about 15 minutes to sedate it.

Kill the lobster by cutting between the head and body with a knife.

Boil the lobster in salted water for about 10 minutes.

Prepare ice water to cool the lobster after boiling.

After boiling, place the lobster in ice water for 10 minutes to stop the cooking process.

Cut the lobster in half lengthwise and clean out the insides, saving the tamale.

Remove the meat from the claws and tail, chopping it into small pieces.

In a skillet, melt butter and sauté shallots and garlic until fragrant.

Add sliced mushrooms and cook until softened, seasoning with salt.

Pour in dry white wine and simmer until reduced.

Stir in Dijon mustard, heavy cream, and Gruyere cheese until smooth.

Add the chopped lobster meat and tamale to the sauce, mixing well.

Spoon the mixture back into the cleaned lobster shells, sprinkle with breadcrumbs and paprika.

Place the filled shells on a baking sheet and bake until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens