Lobster Thermidor

Serves 4 | 


2 1 1/4 lb. each lobsters
1 1/2 cups heavy cream
1/2 lb. gruyere cheese, grated
1/8 teaspoon cayenne
Salt, to taste
1 teaspoon teaspoon ground nutmeg
1/2 lb. Cremini mushrooms, quartered
1 tablespoon French parsley, finely chopped
Fresh ground black pepper, to taste
7 tablespoons tablespoons unsalted butter
1/2 teaspoon dry mustard
1 cup white wine
2 shallots, finely chopped
1/4 cup flour
2 cups milk


  1. Fill a pot with water and add salt, bring to a boil. Once boiling, add lobsters and cook for 5 minutes. Drain water and cut lobster in half, lengthwise. Remove and crack claws. Remove meat from claws and body. Cut lobster meat into chunks. Clean lobster shells and set aside.
  2. In a separate pot, bring milk to a boil. Remove from heat and set aside.
  3. In a pan, melt 4 tablespoons of butter over medium heat. Once melted, add flour and stir together. Cook for 2 minutes. Bring pan to medium heat, add milk and whisk together. Cook for 2-3 minutes. Add salt, pepper and nutmeg, stir together. Reduce heat to simmer to keep sauce warm.
  4. Preheat broiler.
  5. In a skillet, melt remaining 3 tablespoons of butter. Once melted, add shallots and cook for 1-2 minutes. Add mushrooms and cook for 4-5 minutes. (Mushrooms should soften) Add wine, cook for 4-5 minutes. Stir frequently. Whisk in heavy cream, cayenne, French parsley and warm sauce. Reduce heat to medium -low, cook for 3-4 minutes. Stir in dry mustard and 3/4 cup of cheese. Add lobster and coat evenly.
  6. Arrange lobster shells on a baking sheet. Spoon half of the sauce into lobster shells. Divide lobster meat up evenly into lobster shells. Sprinkle remaining cheese over lobster. Place in oven and broil for 2-3 minutes. Serve with remaining warmed sauce.