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Lobster Thermidor

What is Lobster Thermidor?
Lobster cooked in its shell. Thermidor was the name of a summer month in the revolutionary diary. However the name of the recipe comes from a play called Thermidor that actors celebrated in a restaurant with this dish.


 
Region Prep time / Cooking time

Paris

1 hour / 50 minutes

Ingredients

3 lobsters, 2lbs each
3 cups dry white wine
1 onion
1 carrot
1 celery stalk
Parsley sprigs
1/4 tsp thyme
6 peppercorns
1tb tarragon
1/2 lb mushrooms
1 tsp lemon juice
6 tb butter
6 tb flour
1 tb cream
1 cup whipping cream
1 tb mustard
2 egg yolks
1/3 cup cognac
1/2 cup grated cheese
1/4 tsp salt
 

Lobster Thermidor Recipe serve 6

Step 1: Simmer white wine, vegetables, seasonings and water in a kettle for 15 minutes.

Step 2: Bring to a boil and add the live lobsters. Cover and boil for 20 minutes. Remove the lobsters when done.

Step 3: Heat slowly the mushrooms with 1 tablespoon of butter, lemon juice and salt in a covered saucepan for 10 minutes.

Step 4: Add the mushrooms juice in the kettle and boil until the sauce has reduced to 2 cups. Bring to the simmer.

Step 5: Cook the flour and the butter slowly in another saucepan for 2 minutes. Add to the sauce, stir it well. Boil during 1 minute while stirring. When done, add cream to the top.

Step 6: Split the lobsters in two lengthwise. Remove the black thing around the eyes and the intestine. Take the coral and the liver, crushed them in a mixing bowl, and blend the mustard, 1/2 cup of whipping cream, egg yolks. Add the sauce while beating.

Step 7: Heat the sauce again, bring it to the boil while stirring. Then boil slowly for 2 minutes. Add whipping cream with a tablespoon. Taste and correct seasoning. Add a spoonful of cream on the top. Set aside.

Step 8: Take the meat from the lobster and cut it into cubes. Put butter in a skillet over moderate heat. After 1 minute, stir in the lobster meat, stir slowly, for 5 minutes. Pour in the cognac and boil until the liquid has reduced by half. Shake the skillet from time to time.

Step 9: Add the mushrooms and 2/3 of the sauce in the skillet.

Step 10: Arrange in a roasting pan the meat, sauce and mushroom in the shells. Sprinkle with cheese. Put the roasting pan in the oven at 425° F / 220° C for 15 minutes until sauce is browned.

Wine suggestion: Riesling, Chablis, Sancerre, dry white wine, Champagne (French Wine Guide).

Bon appétit!
 

French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

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