Lobster Thermidor

lobster thermidorLobster Thermidor

This delicious Lobster Thermidor is an absolute delight and is sure to please your guests every time!

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.



Lobster Thermidor
Yield
4
Author
Judith Coates
Prep time
25 Min
Cook time
12 Min
Total time
37 Min
Print

Lobster Thermidor

You will want to keep this as one of your favorites and will love it, I promise!

Ingredients

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
  • Lemon juice
  • Salt and pepper to taste
  • Parmesan cheese for sprinkling
  • Herbs such as parsley and dill to garnish

Instructions

How To Cut The Lobster Shell In Half
  1. 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
  1. Pull out the intestine from the tail (It's like string.)
  2. Remove all the meat from the body cavity from each of the four lobster halves, including the bits in the claws, tails, and heads.
  3. Place the shells into an oven-safe dish that is also suitable for serving which will keep them warm.
  4. Cut the larger pieces of meat into smaller sizes and place them in a bowl.
  5. To make the sauce, melt the butter in a heavy-bottomed pan.
  6. Stir in the flour, cooking until golden.
  7. Pour in a little of the milk and blend. (I use a whisk at this stage)
  8. Pour in the remainder of the milk slowly and then the brandy.
  9. Gradually pour in the cream and finally the Dijon mustard.
  10. Simmer for a few minutes, stirring continuously with the whisk.
  11. Season with salt and pepper to taste and add the lemon juice.
  12. Add the lobster meat to the sauce and stir it in well with a slotted spoon but do not cook.
  13. Scoop pieces of lobster into the shells.
  14. Pour the sauce over the meat
  15. Sprinkle each one with parmesan cheese and place under a grill.
  16. When the tops are golden then they are ready to come out of the grill.
  17. 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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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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