Lobster Thermidor Recipe
As with Lobster Americaine, there is disagreement over the origin of this classic and delicious lobster recipe. Some say it is named after the hottest month in the year in the Napoleonic calendar, indeed the height of the lobster season (also the mustard seed season, mustard being an essential ingredient).
However, this would seem to be belied by the fact that Lobster Thermidor was not mentioned in cookery books until the century after Napoleon.
Others say the delicious dish was invented at the restaurant Thermidor in Paris at the end of the nineteenth century. Still others hold that Lobster Thermidor is an American recipe, not French at all, first served at about the same time at New York City's famous Delmonico's restaurant (also the original home of Lobster Newburg).
As with classic recipes, there are numerous variations. This is just one of them. Unfortunately, the dish is not found in many restaurants today as it is so time-consuming to prepare, but it is well worth taking the trouble at home for a festive occasion.
This recipe serves 4.
Ingredients
1 large lobster
2 1/2 oz (75g) butter
1 oz (30g) plain flour
12 fluid oz (350 ml) milk
3 tablespoons dry sherry
5 tablespoons thick cream
1 tablespoon Dijon mustard
2 oz (60g) fresh grated Parmesan or Gruyere cheese
salt and pepper
Preparation
Boil the lobsters (tips on how to boil lobsters in the most humane way are here) until about half cooked. Drain the lobsters and cool, then cut the bodies in half lengthways, remove the flesh without damaging it (discard the stomach sac and the intestine), and cut into bite-sized pieces and put aside.
Melt 1 1/2 oz (45g) of butter in a saucepan, stir in the flour, bubble it over the heat. Then take if off the heat and add the milk little by little to make a white sauce. Bring up to the boil again and bubble for about 10 minutes, stirring frequently.
Stir in the sherry, the cream, the mustard and about a third of the cheese. Bubble, stir, and season.
Preheat the broiler/grill. Melt the remaining butter and warm the lobster through again in it.
Balance the half lobster shells on a baking tray, using balls of kitchen foil to wedge them in place if necessary. Spoon about a third of the sauce into the bottom of the lobster shells, divide the warmed lobster flesh among them, then cover with the remaining sauce.
Sprinkle with cheese, dot with butter, and grill until brown (just a few minutes).
Serve the Lobster Thermidor with lemon wedges.
Chef's Tip
This is one of the simpler variations of this classic recipe. Other versions flavour the sauce with peppercorns (later strained out) and tarragon vinegar, others include finely chopped shallots, tarragon and mushrooms in the sauce and thicken still further with egg yolks.
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