Flaming Lobster Thermidor Recipe
2lb Maine Lobster, Cognac & Dijon Mustard Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove from water and let cool. Once cool, remove the meat from the tails and claws, and chop into bite-sized pieces.
- 2
Make the Sauce
In a skillet, melt the butter over medium heat. Add the chopped shallots and sauté until translucent. Carefully add the cognac and let it simmer for about 2 minutes. Stir in the Dijon mustard and heavy cream, and cook for another 3-4 minutes until the sauce thickens slightly.
- 3
Combine Ingredients
Add the lobster meat to the sauce and stir gently to combine. Season with salt and black pepper. Remove from heat and mix in the grated Parmesan cheese and chopped parsley.
- 4
Bake
Preheat the oven to 375°F (190°C). Spoon the lobster mixture back into the lobster shells and place them on a baking dish. Sprinkle additional Parmesan cheese on top and bake for 15-20 minutes until golden and bubbly.
- 5
Serve
Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.