Lobster Thermidor Creamy Sherry (Print Version)
Lobster stuffed with creamy sherry-mushroom sauce, topped with Parmesan, and broiled to golden perfection.
# Ingredients:
01 -
2 whole live lobsters (about 1 1/2 pounds each)
02 -
1/4 cup unsalted butter
03 -
1 medium shallot, finely chopped (about 1/3 cup)
04 -
2 medium garlic cloves, finely chopped (about 1 1/2 teaspoons)
05 -
6 ounces cremini mushrooms, thinly sliced (about 2 3/4 cups)
06 -
3/4 cup heavy whipping cream
07 -
2 large egg yolks
08 -
2 tablespoons dry sherry
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon cayenne pepper
11 -
1/2 cup (3/4 ounce) finely grated Parmesan cheese
12 -
2 tablespoons finely grated Parmesan cheese
13 -
Chopped fresh flat-leaf parsley
14 -
Lemon wedges
# Steps:
01 -
Bring a large pot of at least 10 quarts of water to a boil over medium-high heat. Add lobsters, cover, and cook while maintaining a low simmer. Cook until shells are bright red and the lobster aroma is distinct, about 12 to 14 minutes. Transfer to a rimmed baking sheet and cool for 20 minutes.
02 -
Twist off the claws and crack to remove the meat. Set aside the meat and discard the shells. Cut each lobster in half lengthwise using a large knife and kitchen shears. Carefully remove tail meat and discard the tomalley or reserve it for another use. Rinse and dry the lobster shells. Chop tail and claw meat into 1/2-inch pieces and set aside.
03 -
Heat butter in a large saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 3 to 4 minutes. Add garlic and mushrooms, and cook, stirring frequently, until the liquid evaporates and mushrooms begin to brown, about 5 to 6 minutes. In a separate bowl, whisk together heavy cream, egg yolks, and sherry. Pour the cream mixture into the mushroom mixture and cook, stirring constantly, until the sauce thickens slightly, about 1 to 2 minutes. Remove from heat, and season with salt, cayenne, and 1/2 cup Parmesan cheese.
04 -
Fold the cooked lobster meat into the mushroom mixture and check for seasoning, adding more salt if needed. Spoon the mixture evenly into the prepared lobster shells, about 1/2 cup of filling per shell. Sprinkle each filled shell with the remaining 2 tablespoons of Parmesan cheese.
05 -
Preheat the broiler with the oven rack positioned 6 inches from the heating element. Broil the filled lobster shells until the filling is golden brown, about 2 to 3 minutes.
06 -
Garnish the stuffed lobster shells with chopped parsley and serve immediately with lemon wedges on the side.