You will want to keep this as one of your favorites and will love it, I promise!
The Best Appetizer
2 cooked lobsters about 1 1/2 lbs each
2 tbsps butter
2 tbsps brandy
½ cup milk
5 tbsps double cream
1 tbsp Dijon mustard
Salt and pepper to taste
Parmesan cheese for sprinkling
Herbs such as parsley and dill to garnish
How To Cut The Lobster Shell In Half
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.
Preparing The Filling
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.
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!
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!