Lobster Thermidor Recipe

Serves/Makes: 4 servings

Ingredients:

• 2 freshly cooked lobsters, 2 pounds each (reserve shells for stuffing)
• 3 ounces butter
• 2/3 cup Mushroom-Cream Sauce (see the recipe below)
• 1 pint cream
• 1 tablespoon dry mustard
• 1 tablespoon butter
• 1 1/2 cups Hollandaise sauce
• 1 overflowing teaspoons tarragon vinegar
• 1 teaspoon chopped parsley
• 2 lemons, quartered
• Grated Parmesan cheese, optional

How to cook Lobster Thermidor:

• Preheat oven to 450°F (230°C).
• Remove the meat of lobsters and cut into cubes. Melt butter in a large skillet. Toss the lobster meat into the butter and simmer for a few minutes.
• Make Mushroom-Cream Sauce. Stir in cream and add to lobster a little at a time.
• Cream dry mustard with butter and add to sauce. Blend well, shaking skillet back and forth. Remove from heat and cool a little.
• Stir Hollandaise Sauce in tarragon vinegar and chopped parsley. Stir into lobster until the whole is well blended.
• Pack the 4 lobster shells with the meat of the lobster. Distribute any leftover sauce evenly over the lobster meat. Set the filled lobster shells in a 450°F (230°C) oven for 5 to 10 minutes. Serve the Lobster Thermidor hot and bubbling with quartered lemons on the side.

Mushroom-Cream Sauce Recipe

Mushroom-Cream Sauce Ingredients:

• 1/4 pound quartered mushrooms
• 2 cups cold milk
• Salt and pepper, to taste
• 1/2 small onion, minced
• 1/4 pound butter
• 3 tablespoons flour
• 2 egg yolks
• 2 egg whites

How to cook Mushroom-Cream Sauce:

• Place mushrooms, cold milk, salt, pepper, and onion in the top of a double boiler. Cook together over medium heat for 1/2 hour.
• Melt butter. Remove from heat and stir in flour. Stir in beaten egg yolks.
• Add the first mixture to the second, a little at a time, blending after each addition thoroughly before adding more. When it is all blended, return to the heat, stirring constantly and rapidly until the mixture is thickened, but not too thick.
• Beat egg whites very stiff. Add to the sauce, stirring the whites in rapidly and thoroughly.
• Serve very hot over fish, chicken, turkey, or eggs.

Note:
The Lobster Thermidor recipe easy to cook and so good!

Tip:

If desired, the filled lobsters may be sprinkled with Parmesan cheese before setting them in the oven.

Comment:
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 Gruyere.

This recipe for Lobster Thermidor serves/makes: 4 servings

Main Ingredient: Lobster 
Preparation Method: Baked
Cuisine: French