Entree: Jersey – Jersey Lobster Thermidor (Baked lobster meat in a creamy mustard-and-cheese sauce served in the shell)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 55 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lobsters, about 1 1/4–1 1/2 lb each
- 3 tbsp unsalted butter
- 1 small shallot, minced, approx. 1 oz
- 2 tbsp all-purpose flour
- 3/4 cup (180 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 2 tsp (10 ml) cognac or brandy
- 3/4 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg yolk
- 1 tbsp (15 ml) lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp melted butter for shells
- 1/4 tsp smoked paprika
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 2 lobsters, about 1 1/4–1 1/2 lb (560–680 g) each
- 3 tbsp (42 g) unsalted butter
- 1 small shallot, minced, approx. 1 oz (30 g)
- 2 tbsp (16 g) all-purpose flour
- 3/4 cup (180 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 2 tsp (10 ml) cognac or brandy
- 3/4 cup (75 g) grated Gruyère cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg yolk
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (14 g) melted butter for shells
- 1/4 tsp (1 g) smoked paprika
- Salt and freshly ground black pepper to taste

Instructions

Gram weights below are shown as approximate US weights.

1. Bring a large pot of salted water to a rolling boil. Add lobsters and cook 6–8 minutes until shells are bright red and meat is just cooked; transfer to an ice bath to stop cooking. Reserve 1/2 cup (120 ml) of the cooking liquid, then crack shells and remove tail, claw, and knuckle meat; chop meat into 1/2-inch (1 cm) pieces and reserve shells for stuffing.
2. Preheat broiler (or oven to 425°F / 220°C if broiler not available). Pat lobster shells dry and brush interiors with 1 tbsp melted butter; set on a baking sheet.
3. In a skillet over medium heat, melt 3 tbsp butter. Add minced shallot and cook until softened, about 2 minutes. Stir in 2 tbsp flour and cook 1 minute to form a roux.
4. Gradually whisk in 3/4 cup (180 ml) white wine and 1/2 cup (120 ml) reserved lobster cooking liquid, then add 1 cup (240 ml) heavy cream. Simmer gently until thickened, about 4–6 minutes.
5. Remove sauce from heat and whisk in 1 tbsp (15 ml) Dijon mustard, 2 tsp (10 ml) cognac, and 1 large egg yolk tempered by adding a little hot sauce first to avoid curdling. Stir in 3/4 cup Gruyère and 1/4 cup Parmesan until melted and smooth. Season with 1 tbsp (15 ml) lemon juice, 2 tbsp chopped parsley, salt, and pepper to taste.
6. Fold the chopped lobster meat into the sauce until evenly coated. Spoon the mixture back into the reserved lobster shells, mound slightly, and sprinkle tops with a little additional Gruyère or Parmesan if desired. Dust with 1/4 tsp smoked paprika.
7. Place under the broiler 3–5 minutes until the top is bubbling and golden (or bake at 425°F / 220°C for 6–8 minutes). Let rest 2 minutes and serve immediately with lemon wedges.

1. Bring a large pot of salted water to a rolling boil. Add lobsters and cook 6–8 minutes until shells are bright red and meat is just cooked; transfer to an ice bath to stop cooking. Reserve 1/2 cup (120 ml) of the cooking liquid, then crack shells and remove tail, claw, and knuckle meat; chop meat into 1/2-inch (1 cm) pieces and reserve shells for stuffing.
2. Preheat broiler (or oven to 425°F / 220°C if broiler not available). Pat lobster shells dry and brush interiors with 1 tbsp (14 g) melted butter; set on a baking sheet.
3. In a skillet over medium heat, melt 3 tbsp (42 g) butter. Add minced shallot and cook until softened, about 2 minutes. Stir in 2 tbsp (16 g) flour and cook 1 minute to form a roux.
4. Gradually whisk in 3/4 cup (180 ml) white wine and 1/2 cup (120 ml) reserved lobster cooking liquid, then add 1 cup (240 ml) heavy cream. Simmer gently until thickened, about 4–6 minutes.
5. Remove sauce from heat and whisk in 1 tbsp (15 ml) Dijon mustard, 2 tsp (10 ml) cognac, and 1 large egg yolk tempered by adding a little hot sauce first to avoid curdling. Stir in 3/4 cup (75 g) Gruyère and 1/4 cup (25 g) Parmesan until melted and smooth. Season with 1 tbsp (15 ml) lemon juice, 2 tbsp (8 g) chopped parsley, salt, and pepper to taste.
6. Fold the chopped lobster meat into the sauce until evenly coated. Spoon the mixture back into the reserved lobster shells, mound slightly, and sprinkle tops with a little additional Gruyère or Parmesan if desired. Dust with 1/4 tsp (1 g) smoked paprika.
7. Place under the broiler 3–5 minutes until the top is bubbling and golden (or bake at 425°F / 220°C for 6–8 minutes). Let rest 2 minutes and serve immediately with lemon wedges.