Lobster Thermidor
Classic French lobster gratin with cognac and gruyère
“The pinnacle of French luxury cooking — whole lobster halves filled with a rich sauce of cognac, mustard, and cream, gratinéed under the broiler until golden and bubbling.”
Ingredients
- Live lobsters (600g each)2 whole
- Cognac60ml
- Heavy cream200ml
- Dijon mustard2 tbsp
- Egg yolks2
- Gruyère, finely grated80g
- Unsalted butter2 tbsp
- Shallot, finely minced1
- Cayenne, salt, white pepperTo taste
Method
- 1
Dispatch lobsters humanely. Halve lengthwise and remove the tail meat, reserving the shells. Cut meat into medallions.
Pro tip: Place lobsters in the freezer for 20 minutes before dispatching — this is considered the most humane method.
- 2
Melt butter in a sauté pan. Cook shallot until soft. Add lobster meat and cook for 2 minutes.
- 3
Flambé with cognac (carefully!). Remove lobster meat and set aside.
- 4
Add cream and mustard to the pan. Reduce by one-third. Remove from heat, whisk in egg yolks and half the Gruyère.
- 5
Return lobster meat to the shells. Spoon sauce over generously. Top with remaining Gruyère.
- 6
Broil at the highest setting for 3–4 minutes until golden and bubbling. Watch carefully to prevent burning.
Pro tip: Position the rack 15cm from the broiler element for even browning without overcooking the lobster.
Plating Tips
Serve in the shell on a bed of rock salt for stability and drama
Add lemon halves wrapped in cheesecloth for an elegant touch
A few chervil sprigs add color against the golden gratin
Keep the presentation classic — this dish speaks for itself
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