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

  1. 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.
  2. 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.
  3. When the lobsters are cold enough to handle, cut them in half lengthwise with a sharp knife and carefully extract the tail meat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Stir in lobster meat. Divide the mixture between the lobster shells and place the stuffed side on a clean baking sheet.
  10. Sprinkle the top of each lobster with part of the rest of the cheese and grill until the top is golden brown, 5 minutes.
  11. Place 1 half lobster on each of the 4 large plates, garnish with additional parsley and serve immediately

Bouquet Garni:

  1. 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.