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Le Chaudron recipe
Homard thermidor
Lobster thermidor
⏱ 45 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2live Breton lobsters600 g / 1.3 lb each
200 ml (¾ cup)fish stock
100 ml (½ cup)dry white wine
200 ml (¾ cup)heavy cream
3egg yolks
50 g (2 oz)unsalted butter
2 tbspchopped fresh tarragon
50 g (2 oz)grated Gruyère
- 2 live Breton lobsters 600 g / 1.3 lb each
- 200 ml (¾ cup) fish stock
- 100 ml (½ cup) dry white wine
- 200 ml (¾ cup) heavy cream
- 3 egg yolks
- 50 g (2 oz) unsalted butter
- 2 tbsp chopped fresh tarragon
- 50 g (2 oz) grated Gruyère
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Plunge the live lobsters into the pot of boiling salted water for 6 minutes.
- Drain, let cool slightly and split lengthwise with the large chef’s knife.
- Remove the claw and tail meat, keeping the shells intact.
- For the sauce, reduce the wine and fish stock by half in the saucepan, then add the cream.
- Off the heat, whisk in the beaten egg yolks.
- Cut the lobster meat into pieces and stir it into the sauce with the tarragon.
- Fill the shells, sprinkle with Gruyère and broil for 8 minutes at 240 °C (475 °F) until browned.
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