Description

This Lobster Thermidor Gruyère Bake blends tender lobster with a creamy, cheesy Gruyère sauce for a luxurious, restaurant-quality dish made simple. Perfect for gourmet seafood lovers seeking an elegant yet approachable recipe.

Ingredients

Scale

2 lobster tails or whole lobsters (1–1.5 lbs total)
3 tbsp unsalted butter
1/2 cup heavy cream
1/2 cup grated Gruyère cheese
1 shallot, finely chopped
1 tbsp fresh parsley, chopped
120 ml dry white wine
2 tsp brandy or cognac
1 tbsp Dijon mustard
2 egg yolks
Salt, to taste
Black pepper, to taste
Paprika, for garnish

Substitutions:

Use king crab legs instead of lobster.
Coconut cream for dairy-free cream.
Swiss or Emmental instead of Gruyère.
Non-alcoholic wine or vegetable broth for alcohol-free.

Instructions

Boil lobster in salted water: tails 6–8 minutes, whole 12–15 minutes. Cool and extract meat, reserving shells.
Dice the lobster meat into bite-size pieces.
Sauté shallots in butter for 2–3 minutes until softened.
Add white wine and reduce by half.
Stir in heavy cream and Dijon mustard; simmer 4–5 minutes until slightly thickened.
Remove from heat; whisk in brandy and egg yolks until smooth.
Fold in lobster meat and season with salt and black pepper.
Spoon mixture into lobster shells.
Top with grated Gruyère cheese and bake at 200°C (392°F) for 10–15 minutes until golden and bubbly.
Garnish with parsley and paprika; serve hot.

Notes

Avoid overcooking lobster to maintain tenderness. Reduce wine properly for flavor depth. Whisk yolks off-heat to prevent curdling. For presentation, serve in the reserved shells.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Category: Seafood
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 780mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 28g
Cholesterol: 180mg

Keywords: lobster thermidor, gruyere bake, lobster bake, gourmet seafood, baked lobster tails