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.
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Cooking tools:
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- Chef's knife
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- Baking sheet
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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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