Grilled Lobster Therimdor

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4.50 from 4 votes

This recipe for Lobster Thermidor is my interpretation of the French classic with a creamy gruyere cheese sauce.

Prep Time15

Cook Time30

Course: Main Course

Cuisine: American

Servings:

Author: Christie Vanover

Ingredients

4 lobster tails
2 tbsp butter
1 tbsp shallots minced
1 portabella mushroom diced
1 tbsp flour
1/4 cup white wine
1 cup half and half
1/2 cup gruyere cheese shredded
1 tsp Girl Carnivore Ooomami Powder
1/2 tsp dry mustard
1/2 tsp kosher salt
1/4 tsp black pepper
pinch nutmeg
1/4 cup parmesan cheese grated

Instructions

Heat the grill to medium heat.
Carefully, pull the meat from the lobster tails. Flip the meat over and place back in the shells.
Cook the lobster tails over direct heat for 10 minutes.
Remove from grill. When cool to the touch, dice the meat into chunks.
In a saucepot, melt the butter over medium heat. Saute the shallots for 1-2 minutes, until softened.
Stir in the flour and cook for 1 minutes.
Pour in the wine and half and half. Continue cooking, stirring occasionally for 5 minutes, until thickened.
Stir in the gruyere cheese. Cook until melted.
Stir in the Ooomami powder, dry mustard, salt, pepper and nutmeg.
Gently stir the lobster pieces into the pot.
Spoon the lobster sauce back into the shells. Top with parmesan cheese.
Return to the grill and cook for 5-10 minutes. You want the sauce to begin to bubble and the cheese to brown.

Video

Notes

To prepare this recipe in the oven, heat the oven to 350F. For all of the steps where it says to grill the lobster, just place it on a pan in the oven.

If you don't have the Ooomami powder, that's okay. You can still follow the rest of the steps. The powder just makes it that much better.

Nutrition