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Lobster Thermidor
1 medium lobster (1-1/2 LBS), fully cooked
1/4 C Parmesan cheese (for topping)
Sauce for Lobster Thermidor:
2 TBS butter
1 shallot, finely chopped
1-3/8 C fish stock
1/4 C white wine
1/4 C heavy cream*
1/2 tsp. dry mustard
1 TBS lemon juice
2 TBS fresh parsley, chopped
Salt & black pepper to taste
Sauce: In a large skillet over medium heat, melt butter. Add chopped shallot; cook and stir until tender. Mix in fish stock, white wine and heavy cream. Bring mixture to a boil; cook until reduced by half. Mix in dry mustard, lemon juice, parsley, and salt and black pepper. Lobster: Cut lobster in half lengthwise; remove meat from the claws and tail. Set aside. Cut lobster meat into pieces; place back in two lobster shell halves. Place lobster halves on a broiling pan or cookie sheet; spoon sauce over lobster meat in the shells. Sprinkle Parmesan cheese on top. Broil for about three to four minutes, or until just golden brown in color. Serve immediately. Recipe makes enough for two servings.
*Note: The traditional recipe for Lobster Thermidor calls for the use of "double cream," which is not readily available in the USA. "Double cream" has a butterfat content of 42%. Heavy cream can be substituted (with at least 36% butterfat content). Avoid ultra-pasteurized heavy cream as it might be difficult to whip and be void of fresh cream flavor.
Culinary Trivia: Lobster Thermidor was created around 1880 by Auguste Escoffier, who worked at the Maison Maire restaurant in Paris. [Data Source: Wikipedia].
*Lobster Thermidor image: The Food Place/Cow Shed UK/Glane 23 (2010). Used under the Creative Commons Attribution 2.0 Generic license.
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