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Lobster Thermidor
Serves 4
Creamy and rich with a golden browned cheese crust.
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Ingredients:
| 2 lobsters, 1 1/2 lb. each |
| 1 1/2 cups heavy cream |
| 1/2 lb gruyere cheese, grated |
| 1/8 teaspoon cayenne |
| Salt, to taste |
| 1 teaspoon ground nutmeg |
| 1/2 lb cremini mushrooms, quartered |
| 1 tablespoon finely chopped French parsley |
| Fresh ground black pepper, to taste |
| 7 tablespoons unsalted butter |
| 1/2 teaspoon dry mustard |
| 1 cup white wine |
| 2 shallots, finely chopped |
| 1/4 cup flour |
| 2 cups milk |
Directions:
- Fill a pot with water and add salt, bring to a boil. Once boiling, add lobsters and cook for 5 minutes. Drain water and cut lobster in half, lengthwise. Remove and crack claws. Remove meat from claws and body. Cut lobster meat into chunks. Clean lobster shells and set aside.
- In a separate pot, bring milk to a boil. Remove from heat and set aside.
- In a pan, melt 4 tablespoons of butter over medium heat. Once melted, add flour and stir together. Cook for 2 minutes. Bring pan to medium heat, add milk and whisk together. Cook for 2-3 minutes. Add salt, pepper and nutmeg, stir together. Reduce heat to simmer to keep sauce warm.
- Preheat broiler.
- In a skillet, melt remaining 3 tablespoons of butter. Once melted, add shallots and cook for 1-2 minutes. Add mushrooms and cook for 4-5 minutes. (Mushrooms should soften) Add wine, cook for 4-5 minutes. Stir frequently. Whisk in heavy cream, cayenne, French parsley and warm sauce. Reduce heat to medium-low, cook for 3-4 minutes. Stir in dry mustard and 3/4 cup of cheese. Add lobster and coat evenly.
- Arrange lobster shells on a baking sheet. Spoon half of the sauce into lobster shells. Divide lobster meat up evenly into lobster shells. Sprinkle remaining cheese over lobster. Place in oven and broil for 2-3 minutes. Serve with remaining warmed sauce.
| Course: | Dinner |
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