Classic Lobster Thermidor with Gruyère and Creamy Sauce
Classic French lobster tails baked in creamy Dijon, white wine sauce, topped with Gruyère and fresh parsley.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummygusto.com.
Cooking tools:
- Pot
- Kitchen shears
- Mixing bowl
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
- Spoon
- Baking sheet
- Oven
- Stove
- Slotted spoon
- Serving platter
- Lemon wedge plate
- Fine-mesh sieve
- Plate
- Kitchen towel
Ingredients
- 2 lobster tails or whole lobsters
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1 shallot, finely chopped
- 1 tablespoon chopped fresh parsley
- 120 ml dry white wine
- 2 teaspoons brandy or cognac
- 1 tablespoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- 2 egg yolks
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