Ein Teller mit einem halben überbackenem Hummer auf Spinat und gebratenen Champignons.

Lobster Thermidor

35 minutes

Leicht

2 people

Lobster Thermidor is a true classic of French cuisine. Tender lobster meat is folded into a creamy sauce with shallots, mushrooms, and tarragon, then returned to the lobster shell and baked. A layer of melted cheese forms a golden-brown crust, while the aromatic lobster meat remains beautifully succulent. Served on a bed of sautéed spinach and complemented by roasted mushrooms, it becomes an elegant and delicious dish.

Ingredients

2 x 160 g Canadian lobster, halved
2 shallots, finely diced
200 g mushrooms
120 ml cream
½ tsp medium-hot mustard
1 tsp freshly chopped tarragon
80 g Emmental cheese, grated
150 g fresh spinach leaves
2 tsp butter for frying
1 tsp salt
Freshly ground pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Carefully remove the delicate meat from the lobster halves. Cut it into large pieces and set aside. Place the empty lobster shells on a baking sheet - they will be refilled later.
Heat 1 teaspoon of butter in a pan and sauté the two finely diced shallots over medium heat until translucent. Slice 200 g of mushrooms and set a few aside for garnish. Add the remaining mushrooms to the shallots and sauté for a few minutes until lightly browned.
Pour 120 ml of cream into the pan and bring to a brief simmer. Season with salt and pepper and add 1 teaspoon of tarragon and 1/2 teaspoon of mustard. Add the prepared lobster meat to the sauce and gently fold it into the sauce until evenly coated with the creamy mixture.
Fill the lobster halves on the baking tray with the sauce mixture and generously sprinkle with 80 g of grated Emmental cheese. Bake in a preheated oven at 180 °C for approximately 18 minutes, until the cheese has melted and formed a golden-brown crust.
While the lobster is baking, heat the remaining teaspoon of butter in a pan and briefly wilt the 150 g of fresh spinach. Season with salt and pepper. In a second pan, sauté the sliced mushrooms for garnish until golden brown.
To serve, place the sautéed spinach on the plates and arrange the baked lobster halves on top. Spoon the sautéed mushrooms alongside and serve immediately.

Tip: For an even more intense Lobster Thermidor flavor, add a small splash of cognac to the sauce. This gives the classic Thermidor sauce extra depth and a particularly elegant and refined aroma.