Lobster thermidor recipe

Lobster Thermidor recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Lobster Thermidor is a classic French dish that showcases the rich and indulgent flavors of lobster. This recipe combines succulent lobster meat with a creamy sauce made from egg yolks, mustard, and cheese, all topped with a golden breadcrumb crust. The dish is then baked to perfection, resulting in a decadent and elegant seafood experience.

Keywords: lobster thermidor, French dish, creamy sauce, baked, indulgent

Lobster thermidor recipe details

Lobster thermidor recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

2	fresh lobsters, 750g each
1	lime
60 ml	milk
½	green bell pepper
1 tbsp	rum
1	egg yolk, beaten
1 tbsp	flour
1 tsp	French mustard
1	onion, peeled and grated
3 tbsp	Parmesan cheese
2 tbsp	salt
1 tbsp	butter
½	red bell pepper, chopped
60 ml	lobster stock
120 ml	heavy cream

Instructions

Preheat oven to 180°C( or 350° F).

Bring a large pot with salted water to a boil. Place lobsters into water – head in first and boil for 3 minutes. Remove and cut lengthwise. Reserve water as stock. Clean out entrails and wash with water and fresh lime. Put lobser on a lightly greased baking sheet. Bake for 12 minutes or until lobster meat begins to come off the shell, about 12 minutes. Do not overcook!

In a frying pan, melt butter and sauté peppers and onion until soft. Stir in flour to make a smooth paste. Slowly add lobster stock and milk. Stir until paste is smooth and free from lumps. When creamy, add mustard and rum, remove from heat and let cool.

Remove lobster from shells and cut into 3-4 slices each. Place lobster meat back into shells.

Mix egg yolks, cheese and heavy cream into the cooled sauce. Simmer for 2 minutes over low heat. Spoon mixture into lobster shells. Bake or broil until lightly browned.

Recipe Info:The dish was created in a restaurant in Paris ( “Marie’s” ) in 1894 in honour of the opening of the play “Thermidor” by V. Sardou who took the play’s name from a summer month in the French Republican Calender.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a