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Ingredients
Scale
- 2 live lobsters (about 1.5 pounds each)
- 1/4 cup unsalted butter
- 1 shallot, finely chopped
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tbsp brandy (optional)
- 1/4 cup Gruyère cheese, grated
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Paprika (for garnish)
Instructions
- Boil salted water and cook lobsters for 8-10 minutes until bright red.
- Cool and clean the lobsters, then reserve the shells.
- In a skillet, melt butter, sauté shallot until soft.
- Add wine and simmer until reduced by half, then stir in heavy cream.
- Combine Dijon, lemon juice, and brandy with lobster meat; heat through.
- Preheat oven to 375°F (190°C) and stuff lobster shells with filling.
- Top with Parmesan and Gruyère cheese, then bake for 10-12 minutes.
- Garnish with paprika and parsley before serving.
Notes
Always use fresh live lobsters for the best flavor.
Ensure heavy cream is at room temperature to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 35
- Cholesterol: 170