You will want to keep this as one of your favorites as everyone will love it!
This delicious Lobster Thermidor is an absolute delight with butter, brandy, milk, some cream, Dijon mustard, fresh lemon juice, then sprinkled with parmesan. A beautiful shellfish recipe that will please everyone with its gorgeous aroma as the entrance to an amazing meal! Here are some other seafood dishes you will want to make: Shrimp And Fish Curry, Famous French Shrimp Bisque, and another classic French soup, Bouillabaisse.
❤️About This Recipe
- It is named after the 11th month of the French Revolutionary calendar, which is in the summer.
- The word "thermador" is from the Greek word "thermos", meaning hot.
- And, on January 24th, it is National Lobster Thermidor Day in the United States!
- Lots of reasons to celebrate by serving this well-known shellfish dish, which not many people could turn down.
So there you have it, a lovely shellfish main course or starter, not so difficult when you have done it once!
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📖 Recipe
Delectable Lobster Thermidor
You will want to keep this as one of your favorites as everyone will love it!
Ingredients
- 2 cooked lobsters about 1 ½ lbs each
- 2 tablespoon butter
- 2 tablespoon brandy
- ½ cup milk
- 5 tablespoon double cream
- 1 tablespoon Dijon mustard
- Lemon juice
- Salt and pepper to taste
- Parmesan cheese for sprinkling
- Herbs such as parsley and dill to garnish
Instructions
- Cut the lobsters in half lengthways (keep the shells to serve them in!) Place the point of the knife in the tail end and press down with the knife so that the heel of the knife cuts through the head. Press down firmly. You should have two clean-cut pieces of lobster.
- Pull out the intestine from the tail (It's like string.)
- Remove all the meat from the body cavity from each of the four lobster halves, including the bits in the claws, tails, and heads.
- Place the shells into an oven-safe dish that is also suitable for serving which will keep them warm.
- Cut the larger pieces of meat into smaller sizes and place them in a bowl.
- To make the sauce, melt the butter in a heavy-bottomed pan.
- Stir in the flour, cooking until golden.
- Pour in a little of the milk and blend. (I use a whisk at this stage)
- Pour in the remainder of the milk slowly and then the brandy.
- Gradually pour in the cream and finally the Dijon mustard.
- Simmer for a few minutes, stirring continuously with the whisk.
- Season with salt and pepper to taste and add the lemon juice.
- Add the lobster meat to the sauce and stir it in well with a slotted spoon but do not cook.
- Scoop pieces of lobster into the shells.
- Pour the sauce over the meat
- Sprinkle each one with parmesan cheese and place under a grill.
- When the tops are golden then they are ready to come out of the grill.
- Garnish with fresh herbs.
Notes
Lobster Thermidor can be served as per the directions above as a starter OR serve this as a main dish by purchasing larger lobsters and serving the meal in the whole lobster shell to each guest. oh la la!
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