1-Creation of lobster meat: Creating Lobster Thermidor involves a series of straightforward steps that result in a gourmet dish, starting with cooking the lobster to ensure it’s tender and flavorful. Begin by preparing about 600 grams of lobster meat through boiling or steaming, which takes roughly 8-10 minutes until fully cooked, then carefully extract the meat while reserving the shells for stuffing. This method preserves the lobster’s natural juices and sets the foundation for the rich, wine-based sauce.

2-Building the Sauce: Once the lobster is ready, focus on the sauce by combining 200 ml of white wine with 1 tablespoon of English mustard in a pan over medium heat. Gradually incorporate 150 ml of heavy cream and 2 egg yolks, stirring gently to thicken the mixture into a creamy base that coats the lobster perfectly. Add seasonings like cayenne pepper and a splash of brandy at this stage to enhance the depth and create that signature French flair, taking about 10-15 minutes to achieve the right consistency.

3-Mixing and Baking: Next, mix the cooked lobster meat into the sauce, ensuring each piece is evenly coated for maximum flavor absorption. Stuff the mixture back into the reserved lobster shells, then top generously with 100 grams of grated Gruyère cheese to prepare for baking. Finally, place the shells in a preheated oven and brown for around 10 minutes until the cheese forms a golden crust, resulting in a dish that’s rich in protein and fats.