Lobster Thermidor
Classic French lobster dish with creamy cognac sauce
Ingredients
- 2whole lobsters
- 3shallots
- 50mlcognac
- 100mlwhite wine
- 200mlheavy cream
- 100gGruyere cheese
- 1 tbspDijon mustard
Instructions
- Poach lobsters and remove meat
- Make reduction with cognac and wine
- Prepare creamy sauce
- Fill shells with lobster and sauce
- Top with cheese
- Broil until golden
Tips
- Work quickly once lobsters are cooked