Lobster thermidor


by: Gina2

Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust, typically Gruyère. The sauce must contain mustard (typically powdered mustard).


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serves: 2

1 (1 1/2-lb/750-g) cooked lobster

2 tablespoons (25 g) butter

2 large shallots (minced)

2 1/2 cups (600 ml) Fish Stock

1/4 cup Noilly Prat

5 tablespoons heavy cream

1/2 teaspoon prepared English mustard

1 teaspoon chopped fines herbes (chervil, tarragon, flat-leaf parsley, and chives)

1 teaspoon lemon juice

2 tablespoons freshly grated Parmesan cheese

Salt and freshly ground black pepper

Nutrition Facts
Lobster thermidor

Servings Per Recipe: 2

Amount per Serving

Calories: 732

  • Total Fat: 34.9 g
  •     Saturated Fat: 19.7 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 635.6 mg
  • Sodium: 2763.4 mg
  • Total Carbs: 17.1 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 7 g
  • Protein: 82.8 g

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1.  Put the lobster belly-side down on a board and make sure none of the legs is tucked underneath. Cut it in half, first cutting through the middle of the head between the eyes. Then turn either the knife or the lobster around and finish cutting it in half through the tail.

2.  Open it up and lift out the tail meat from each half.

3.  Remove the intestinal vein from the tail meat.

4.  Break off the claws, then break them into pieces at the joints. Crack the shells with a knife. Break off and discard the legs.

5.  Remove the meat from each of the claw sections in pieces as large as possible.

6.  Remove the soft, greenish tomalley (liver) and any red roe from the head section of the shell using a teaspoon. Save the tomalley. Pull out the stomach sac and discard.

7.  Scoop out the head matter and set it aside for the sauce. Cut the meat into small chunky pieces and return it to the cleaned half-shells along with any roe. Cover and set aside.

8.  For the sauce, melt the butter in a small pan. Add the shallots and cook gently for 3 to 4 minutes until soft but not browned. Add the fish stock, Noilly Prat, and half the cream, and boil until reduced by three-fourths to about 3/4 cup (175 ml). Add the rest of the cream and simmer until reduced to a good coating-sauce consistency. Whisk in the reserved lobster head matter, the mustard, fines herbes, and lemon juice. Season to taste with salt and pepper.

9.  Preheat the broiler. Carefully spoon the sauce over the lobster meat and sprinkle lightly with Parmesan cheese. Broil, close to the heat, for 2 to 3 minutes, until lightly golden and bubbling.

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