Lobster Thermidor
There are some French dishes that are designed to make an occasion feel special, and Lobster Thermidor is definitely one of them. 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 all-purpose flour
- ½ cup milk
- 5 tablespoon heavy cream
- 2 tablespoon brandy
- 1 tablespoon Dijon mustard
- Lemon juice
- Salt and pepper
- ¼ cup Parmesan cheese for sprinkling
- Herbs such as parsley and dill to garnish
Instructions
- If you are using cooked lobster, allow it to cool enough to handle.Cut each lobster in half lengthwise, keeping the shells intact for serving. Carefully remove the meat from the tail, claws, and body cavity, taking care to remove the dark intestinal vein from the tail.Cut the larger pieces of lobster meat into bite-sized pieces and set aside.Place the clean lobster shells in an ovenproof dish or on a baking sheet, ready to be filled later.
- Melt the butter in a heavy-bottomed saucepan over medium heat.Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden. This cooks out the raw flour taste and forms the roux that will thicken your sauce.Gradually whisk in the milk, adding it a little at a time so the sauce stays smooth.Add the brandy, followed by the cream and Dijon mustard.Continue cooking gently for several minutes, stirring frequently, until the sauce is smooth and thick enough to coat the back of a spoon.Season with salt and pepper and add fresh lemon juice to taste.The sauce should be rich and creamy, but not so thick that it becomes stodgy. Remember that the cheese and lobster will add more richness later.
- Add the chopped lobster meat to the warm sauce and gently fold it through.Do not cook the lobster for a long time at this stage. It has already been cooked, and it will be heated again under the grill.You want the lobster coated in the Thermidor sauce.
- Spoon the lobster and sauce mixture back into the reserved lobster shells.Arrange the filled shells in an ovenproof dish or on a baking sheet so they sit securely.Sprinkle generously with Parmesan cheese.
- Place the Lobster Thermidor under a hot grill/broiler and cook until the cheese is melted, bubbling, and beautifully golden.This usually takes only a few minutes, so keep a close eye on it.Don't walk away at this point! A golden Thermidor can become an over-browned Thermidor surprisingly quickly!Garnish with fresh parsley or dill and serve immediately.
Tip: Take your time when removing the lobster meat. Keeping the shells intact is worth the little extra care because they make such a beautiful serving dish.
Notes
Keep the lobster shells for 2 reasons:
1. They are part of the perfect serving dish and make the finished presentation spectacular.
2. When the dinner is over, freeze the shells to make broth.
Don't overcook the lobster: It is already cooked before it goes into the sauce, so you only need to heat it gently.
Taste the sauce before adding the lobster: This is the best time to adjust the mustard, lemon, salt, and pepper.
Use fresh lemon juice: A little acidity makes a rich cream sauce taste much brighter.
Watch the grill: The final browning happens quickly. Stay nearby and remove the lobster as soon as the tops are golden. 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!
Don't overcook the lobster: It is already cooked before it goes into the sauce, so you only need to heat it gently.
Taste the sauce before adding the lobster: This is the best time to adjust the mustard, lemon, salt, and pepper.
Use fresh lemon juice: A little acidity makes a rich cream sauce taste much brighter.
Watch the grill: The final browning happens quickly. Stay nearby and remove the lobster as soon as the tops are golden. 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!
Nutrition
Calories: 239kcalCarbohydrates: 5gProtein: 15gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 124mgSodium: 470mgPotassium: 207mgFiber: 0.3gSugar: 2gVitamin A: 554IUVitamin C: 0.1mgCalcium: 181mgIron: 0.5mg
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