Lobster Thermidor Recipe
Nova Scotia half-lobster, Chardonnay, Gruyère, duchess potatoes, Swiss chard, tarragon
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Ingredients
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Lobster and Sauce
Duchess Potatoes
Swiss Chard
Method
Lobster Preparation and Sauce
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until bright red. Remove and allow to cool.
- 2
Make the Sauce
In a skillet, melt the butter over medium heat. Add shallots and garlic, cooking until softened. Pour in the Chardonnay and simmer for 5 minutes. Add heavy cream, salt, and pepper, and simmer until slightly thickened. Stir in Gruyère cheese and tarragon until melted.
- 3
Prepare the Lobster
Once cool, split the lobsters in half, remove the meat, and chop it into pieces. Mix the lobster meat with the sauce.
Duchess Potatoes
- 4
- 5
Pipe the Potatoes
Transfer the potato mixture to a piping bag and pipe decorative mounds on a baking sheet.
Swiss Chard
- 6
Assembly and Baking
- 7
Assemble the Dish
Preheat the oven to 400°F (200°C). Fill lobster shells with the lobster mixture and place on a baking dish. Arrange the duchess potatoes around them.
- 8
Bake
Bake the assembled lobster thermidor and duchess potatoes in the oven for 15-20 minutes until heated through and golden on top.
- 9
Serve
Serve the lobster thermidor alongside the sautéed Swiss chard.
