Lobster thermidor
The meat comes out, gets folded into a mustard cream and goes back into its own shell to brown — half the work is carpentry, and the shell is the dish it bakes and arrives in.
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Ingredients
For the whole dish · serves 2
- Cooked lobster1 lb
- Heavy cream5½ fl oz
- Butter1 oz
- Gruyere1¾ oz
- Dijon mustarda heaped teaspoon
- Brandya tablespoon
- Shallotone, chopped fine
- Tarragona few sprigs
- Black pepperto taste
Served with
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+4g net · 140 kcal · 30 min · together 7g net, 775 kcal
Method
6 steps · 45 minutes
- Split the lobsters down the middle, lift the tail meat out whole and pick the claws. Keep the half shells intact.
- Soften the shallot in the butter, add the brandy and let it cook off completely.
- Cream and mustard in, and reduce it until it holds a line drawn across the pan. Thin sauce runs out of the shell.
- Fold the lobster in off the heat, cut into large pieces rather than diced. This is not a filling to make uniform.
- Pile it back into the shells, gruyere over, and broil 3 minutes until it blisters.
- Tarragon at the end. It is the herb the dish is named around and it goes flat under heat.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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