Lobster thermidor ; cream, white wine, mushrooms and gruyère cheese - virtual workshop version

Preparation time: 60 min

Preheat your oven at 400 °F

• Things to do before the workshop

  Ingredients

  Make sure all your ingredients are ready.

  Wash the vegetables.

  You will need:

  1 cutting board, 1 chef kinfe, 1 paring knife

  1 baking sheet, baking paper

  1 bowl

  1 rolling pin

  1 wooden spoon

  1 rubber spatula

  1 cheese grater

  1 large pan

• Preparation to do with the chef

  Finely slice the mushrooms.

  Chop the shallots.

  Grate the cheese.

  Chop the parsley.

  Cut the lobsters in 2 lengthwise, keeping the tail attached to the trunk. Remove the legs and claws, then remove the meat from everything.

  Cut the lobster meat into pieces.

• Thermidor sauce

  Start by sautéing the lobster meat with a little butter in a very hot pan.

  Flambé quickly with the brandy, then remove the lobster meat from the pan.

  Add a little butter and cook the shallots with the mushrooms, stirring.

  Add the white wine and reduce it to half before adding the cream.

  When the sauce begins to have a nice consistency, finish it off with the mustard, salt and pepper.

  Off the heat, add the lobster meat and chopped parsley.

• Lobster cooking

  Place the empty lobster carcasses on the baking sheet and fill them with the Thermidor sauce.

  Cover everything with grated cheese and place in the oven for 5 minutes.

  Finish cooking by grilling the cheese a little and serve immediately.