Lobster Thermidor, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt



LOBSTER THERMIDOR

This is another famous way to prepare lobster. According to James Beard, this is the origional recipe created by Monsieur Tony Girod of the Cafe de Paris in Paris.

  • One lobster of about two pounds.

  • Kill and split the lobster. Brush with olive oil and sprinkle with a bit of salt and pepper. Bake in a 425 degree oven for about 18 minutes. When the lobster can be handled, remove the meat and cut it into decent sized chunks. Reserve the shells. Meanwhile, mix together:

  • 2/3 cup white wine
  • 2/3 cup fish or chicken stock
  • Tbl. chopped shallots
  • Tbl. chopped tarragon or tsp. dried.

  • Simmer until well reduced, almost a glaze.

    Add this reduction to:

  • 1 cup Bechamel Sauce, recipe at "Bechamel Sauce"

  • Mix together:

  • 3/4 cup heavy cream
  • 2 egg yolks

  • Add to Bechamel and bring almost to a simmer, (Do not boil or it will scramble), add:

  • 1 tsp. dry mustard

  • Taste for seasoning, mix in the reserved lobster meat and any coral or tomalley, and heap into
    the reserved lobster shells. Sprinkle with grated Parmesan cheese, dribble on a bit of melted butter, and
    put in a 375 degree oven until lightly browned.

    A minor variation on this theme sustitutes a good dash of Tabasco sauce for the mustard and adds a splash of good Sherry at the end.

    Serve with a fresh green salad, crusty bread and a good bottle of White.



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