Lobster Thermidor

This classic and luxurious dish, with its rich, creamy sauce and succulent lobster meat, is a perfect match for our “Joie de Vivre” Chardonnay with subtle crème brûlée undertones. The dish's inherent richness and flavors of shallots, tarragon, and sometimes a hint of mustard, align well with the wine's creamy texture and subtle sweetness.

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TOTAL TIME: 40-50 minutes

Prep time: 20-30 minutes to prep the lobsters and ingredients such as boiling the lobsters, extracting the meat, and chopping the shallot and herbs.

Cook time: 20 minutes for cooking, which includes making the sauce, assembling the lobster shells, and broiling them.

PAIRED WINES: “Joie de Vivre” Chardonnay

SERVINGS: 2-4 people (depending on if serving as an appetizer or main course)

INGREDIENTS

• 2 live lobsters (about 1.5 pounds each)

• 4 tablespoons unsalted butter

• 1 small shallot, finely chopped

• 1/4 cup brandy or cognac

• 1 tablespoon all-purpose flour

• 1/2 cup fish or chicken stock

• 1/2 cup heavy cream

• 1 teaspoon Dijon mustard

• 1/4 cup grated Parmesan cheese, plus extra for topping

• Salt and freshly ground black pepper to taste

• 1 tablespoon chopped fresh tarragon or parsley (optional for garnish)

• Lemon wedges for serving

DIRECTIONS

1. Cook the Lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes or until they are bright red. Remove the lobsters and let them cool.

2. Prepare the Lobsters: Once cooled, split the lobsters in half lengthwise. Remove the meat from the claws, tail, and head. Cut the meat into bite-sized pieces. Reserve the shell halves for serving.

3. Make the Sauce: In a skillet, melt 2 tablespoons of butter over medium heat. Add the shallot and cook until translucent. Add the brandy and cook until the alcohol has evaporated. Sprinkle in the flour and stir for about 2 minutes. Slowly add the stock and cream, stirring continuously until the sauce thickens. Add mustard, half of the Parmesan cheese, salt, and pepper. Stir in the lobster meat and heat through.

4. Assemble and Broil: Preheat your broiler. Fill the reserved lobster shells with the lobster mixture. Sprinkle the remaining Parmesan cheese on top. Dot with the remaining butter. Place the lobsters in a broiling pan and broil until the top is golden and bubbly, about 3-4 minutes.

5. Garnish and Serve: Garnish with chopped tarragon or parsley and serve with lemon wedges.