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:
Simmer until well reduced, almost a glaze.
Add this reduction to:
Add to Bechamel and bring almost to a simmer, (Do not boil or it will scramble), add:
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 Lobster Thermidor sustitutes a good dash of Tabasco sauce for the mustard and adds a splash of good Sherry at the end.
Serve Lobster Thermidor with a fresh green salad, crusty bread and a good bottle of White.
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