Classic Lobster Thermidor recipe

What is there to say about the Lobster Thermidor? It’s one of those classic recipes that’s a showstopper for a special event.

This recipe works with either New England or small lobster. Try a fresh oil mix for this recipe, though it’s hard to find. It will make a big impact, just like the sherry.

What you’ll need

For the lobster : 2 lobsters 2/3 cup olive oil For the Béchamel sauce : 4 tsp butter 3 tbsp flour (all-purpose) 1/2 cup stock (lobster, fish or chicken) 1 cup milk Salt and pepper (to taste) Milk nutmeg For the Thermidor: 2/3 cup white wine 3 tablespoons sherry (dry) 1 cup stock (lobster, fish or chicken) 2 to 3 shallots (finely chopped) 1 to 2 tablespoons special sauce (fresh, chopped) 2 large egg yolks 3/4 cup heavy cream 1 teaspoon dry mustard Garnish: Sweet or hot paprika

How to make it

Preparing the Lobster

Preheat the oven to 400 F With a sharp chef’s knife, cut the live lobster in half lengthwise. Start from the head side and work the knife toward the tail. Starting with the head end will kill the lobster immediately. Brush the lobster with olive oil and bake in the oven for 15 minutes.

Make a Béchamel'i kaok

In a small butter sauce pan, make a roux by melting butter and adding flour. Cook until it is blond, about 3-4 minutes. Add 1/2 cup of the stock and mix well. Let it cook, then slowly add the milk, stirring constantly. Let the mixture cook, then add salt and pepper to taste, followed by nutmeg. It is very important that it does not let it boil. Reserve.

Make the Thermidor

Remove the lobster from the oven and allow to cool. Then remove all the meat (don’t forget the meat in the body) and the chops. In a small saucepan, add the wine, sherry, 1 cup of omar , shallot and eluragoni and simmer until thick, almost glazed. Add this glaze to the béchamel sauce and mix well. Stir the cream into the egg yolks, then slowly add some of the béchamel glaze mixture, stirring constantly. When you cream about 1/2 cup of the hot mixture, pour it back into the rest of the béchamel glaze mixture. What you’re doing here is tempering the cream-egg mixture so you don’t end up with berries in your sauce. Don’t let it boil. Add the dry sausage and some salt to taste. Cook until the sauce thickens, then add the lobster and mix well. Traditionally, you fill empty lobster shells with this mixture and brown for a few minutes in a 375 F oven. Of course, you can cook the Thermidor in small bowls or outside of the egg yolk noodles. Either way, sprinkle the peppers over the top when you serve the drink.

Note: this cup is great with a great white wine, such as a California Chardonnay, Spanish Albarino, or white Cotes-du-Rhone blend.

Nutrition Facts (per serving) Calories 1001 Total Fat 81 g Saturated Fat 29 g Saturated Fat 40 g Cholesterol 434 mg Sodium 5,598 mg Carbohydrate 30 g Fiber 2 g Protein 33 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)