Thermidor lobster is a French dish made from a creamy mixture of cooked lobster meat, egg yolks and brandy, stuffed in a lobster shell. It can also be served with a golden baked cheese crust.
- Prep: 30 min
- Cook: 27 min
Ingredients Of Lobster Thermidor
- 2 lemons, halved
- 1 onion, quartered
- 1 Bouquet Garni
- 2 (1 1/2 to 1 3/4-pound) live Maine lobsters
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1/2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons cognac or brandy
- 3/4 cup milk
- 1/4 cup heavy cream
- 1/4 teaspoon salt, plus 1/8 teaspoon
- 1/8 teaspoon ground white pepper
- 1/2 cup finely grated Parmesan, plus 2 tablespoons
- 1 tablespoon dry mustard powder
- 1 tablespoon finely chopped fresh tarragon leaves
- 2 teaspoons finely chopped parsley, plus additional for garnish
- Bouquet Garni:
- 1 bay leaf
- 1 small sprig fresh thyme
- 3 sprigs fresh parsley
- 1/2 teaspoon black peppercorns
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Directions Of Lobster Thermidor
- Preheat the oven to 375 degrees F. put a baking sheet with aluminum foil and set aside. Bring a pan of salted water containing the lemons, the onion cut into quarters and the bouquet garni to the boil.
- Add the lobsters and cook until they are red and firm, 8 to 10 minutes. Shift the lobsters to an ice bath to stop the cooking.
- When the lobsters are cold enough to handle, cut them in half lengthwise with a sharp knife and carefully extract the tail meat.
- Remove the large claws from the body and crack with a heavy knife to extract the meat. Gently pull the front legs of the shell and discard them.
- Dice the tail and claw meat and set aside. Place the lobster shells cut in half on a baking sheet, cut the sides down and roast until they are dry, 5 to 6 minutes. Leave to cool on the baking sheet.
- Melt the butter in a medium pan. Add shallots and garlic and cook, stirring, until fragrant. Add the flour and whisk to combine. Cook, stirring constantly with a large wooden spoon to make a light roux, about 2 minutes. Add the cognac and cook, stirring, for 10 seconds.
- Slowly add the milk, stirring constantly to incorporate it. Bring to a boil, reduce heat and simmer until it is thick enough to cover the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until everything is incorporated.
- Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add salt and pepper and mix well. Remove from heat and stir in 1/2 cup of cheese, mustard, tarragon and parsley.
- Stir in lobster meat. Divide the mixture between the lobster shells and place the stuffed side on a clean baking sheet.
- Sprinkle the top of each lobster with part of the rest of the cheese and grill until the top is golden brown, 5 minutes.
- Place 1 half lobster on each of the 4 large plates, garnish with additional parsley and serve immediately
Bouquet Garni:
- Place the bay leaf, thyme, parsley sprigs, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine or unflavored dental floss.
