Lobster Thermidor in the air fryer
A classic French starter of tender lobster meat folded into a creamy thermidor sauce with white wine, dijon and gruyère. Spooned back into the lobster shell and gratinéed until golden in the air fryer in under 10 minutes.
Equipment
- 1 Air fryer
- 1 Sharp knife For halving the lobster
- 1 Cutting board
- 1 Pande Medium-sized
- 1 Mixing spoon
- 2 Bowl One for the lobster meat, one for the egg yolks
Ingredients
For the lobster
- 2 pcs whole cooked lobsters approx. 600 g each
- 1 tbsp lemon juice Freshly squeezed
For the thermidor sauce
- 30 g butter
- 2 pcs shallots Finely chopped
- 100 ml dry white wine
2 tbsp cognac Can be omitted- 200 ml whipping cream
- 1 tbsp dijon mustard
- 2 pcs egg yolks
- 50 g gruyère Grated
30 g parmesan Grated
1 tsp paprika
1 tsp salt- 0.5 tsp freshly ground pepper
For the topping
- 30 g gruyère Grated, for gratinéing
- 1 tbsp fresh parsley Chopped
Instructions
Preparation
- Halve 2 whole cooked lobsters lengthwise with a sharp knife. Carefully remove the lobster meat from the shells, chop it coarsely and place it in a bowl. Keep the empty lobster shells — they will be used as serving dishes.
- Sprinkle the lobster meat with 1 tbsp lemon juice and set it aside while you make the sauce.
- Preheat the air fryer to 200 °C convection.
Thermidor sauce
- Melt 30 g butter in a pan over medium heat. Add 2 pcs shallots and sauté them for 2-3 minutes, until soft without taking on colour.
- Pour 100 ml dry white wine and 2 tbsp cognac into the pan, and let it reduce for 3-4 minutes, until the liquid has almost cooked away.
- Add 200 ml whipping cream and 1 tbsp dijon mustard. Let the sauce simmer for 4-5 minutes, until it thickens slightly.
- Take the pan off the heat. Whisk 2 pcs egg yolks together lightly in a small bowl, and whisk them quickly into the hot sauce along with 50 g gruyère and 30 g parmesan. Stir until the cheese has melted and the sauce is smooth.
- Season the sauce with 1 tsp paprika, 1 tsp salt and 0.5 tsp freshly ground pepper. Gently fold the lobster meat into the sauce.
Cooking in the air fryer
- Distribute the lobster mixture evenly among the four empty lobster shells. Sprinkle 30 g gruyère over the top.
- Place the filled lobster shells in the air fryer basket (in two batches if space is tight). Bake them at 200 °C for 8-10 minutes, until the cheese is golden and bubbling.
Serving
- Carefully remove the lobsters from the air fryer. Sprinkle 1 tbsp fresh parsley over the top and serve immediately with a lemon wedge and good bread.
Notes
Tips for a perfect result:
Do NOT let the sauce boil after the egg yolks have been added — it will make them curdle. Always take the pan off the heat first, and whisk the egg yolks in quickly and vigorously. Variation:
Replace the cognac with dry sherry, or leave it out altogether. If you swap the gruyère for comté, emmental or a mild cheddar, you'll get a slightly different flavour profile. A pinch of nutmeg in the sauce also lifts the creamy notes. Serving:
Serve lobster thermidor as a luxurious starter or light main course with crusty baguette, a lemon wedge and a glass of dry white wine — such as Chablis or a mature Sancerre. Portion size:
If your air fryer is on the smaller side, cook the lobsters in two batches. Keep the first batch warm under aluminium foil while the second is gratinéed.
Do NOT let the sauce boil after the egg yolks have been added — it will make them curdle. Always take the pan off the heat first, and whisk the egg yolks in quickly and vigorously. Variation:
Replace the cognac with dry sherry, or leave it out altogether. If you swap the gruyère for comté, emmental or a mild cheddar, you'll get a slightly different flavour profile. A pinch of nutmeg in the sauce also lifts the creamy notes. Serving:
Serve lobster thermidor as a luxurious starter or light main course with crusty baguette, a lemon wedge and a glass of dry white wine — such as Chablis or a mature Sancerre. Portion size:
If your air fryer is on the smaller side, cook the lobsters in two batches. Keep the first batch warm under aluminium foil while the second is gratinéed.
Nutrition
Calories: 520kcalCarbohydrates: 5gProtein: 32gFat: 38gSaturated fat: 22gPolyunsaturated fat: 2gMonounsaturated fat: 10gTrans fat: 0.5gCholesterol: 320mgSodium: 850mgPotassium: 450mgFiber: 0.5gSugar: 2gVitamin A: 1200IUVitamin C: 5mgCalcium: 320mgIron: 1.5mgNet carbohydrates: 4.5g
