The Lobster thermidor recipe is irresistibly indulgent seafood dish is thought to be named in honor of the play Thermidor, which opened in 1894 in Paris.
2 cooked lobsters, 11⁄2lb (675g) each
For the sauce
2 tbsp butter
2 shallots, finely chopped
1⁄2 cup dry white wine
2⁄3 cup heavy cream
1⁄2 cup fish stock
2 tbsp chopped parsley
2 tsp chopped tarragon
1 tbsp fresh lemon juice
1⁄2 tsp dry mustard
3⁄4 cup shredded Gruyère
salt and freshly ground black pepper
sweet paprika, for garnish
lemon wedges, for serving
1 Cut the lobsters in half lengthwise. Remove the meat from the claws and tail, along with any coral or meat from the head. Cut the lobster meat into bite-sized pieces. Clean out the body shells and reserve.
2 To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the shallots and cook about 2 minutes, until softened. Add the wine and boil for 2–3 minutes to reduce the liquid by about half.
3 Add the cream and stock and boil rapidly, stirring often, about 7 minutes, until reduced and beginning to thicken. Stir in the parsley, tarragon, lemon juice, and mustard. Stir in half of the Gruyère. Season with salt and pepper.
4 Preheat the broiler. Add the lobster meat to the sauce, then divide between the lobster shells. Sprinkle the remaining cheese over the top.
5 Place on a foil-lined broiler rack. Broil for 2–3 minutes, until bubbling and golden. Sprinkle with a little paprika. Serve hot, with lemon wedges.
|Lobster thermidor recipe|