Lobster Thermidor

Lobster, Thermidor, Seafood, Shivesh, Kitchen, Cooking, Reciepe
Once a popular dish in the mid-20th century is now lost with time, can only be found in old American cookbooks. As it is always said “Classic never goes away”. Lobster Thermidor is a dish prepared with lobster meat in béchamel and presented on lobster tail. This dish primarily consists of cooked lobster meat, white wine or brandy, English mustard, gruyere cheese, etc. stuffed in lobster tail.
Though lobster thermidor originated in the Europe, it was more popular in the U.S. Chef Auguste Escoffier is credited for the invention of Lobster Thermiodor recipe. He created Lobster Thermidor around 1880 while working in a Parisian restaurant named Maison Maire. This dish is mainly prepared on special occasions is the U.S. mainly because of the expensive ingredients.
Cuisine Type: French Origin
Yield: 4 servings (1 lobster per serving)
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Total Time: 60 Minutes

Ingredients

Ingredients for the Lobster

Live Lobster 4 nos.
Water for boiling the lobster
White Vinegar 2 Tablespoon
Salt 1 tablespoon
Lobster Tail 4 nos.
Bread Crumbs for Garnish 2 Tablespoon

Ingredients for the Thermidor

English Mustard 2 Tablespoon
White Wine or Sherry 100 ml
Finely chopped Shallots 4 nos.
Chopped Mushroom 300 grams
Grated Cheese (mozzarella, gruyere or cheddar) 50 grams
Parsley 2 Tablespoon
Celery 2 Tablespoon
Heavy Cream (Scalded) 200 ml
Unsalted Butter ½ Stick
Egg yolks beaten 2 nos.
Lemon Juice 2 Tablespoon
Black Pepper Powder freshly grounded 2 Tablespoon
Salt as per requirement
Paprika for 1 Teaspoon

Ingredients for the Béchamel Sauce

All-purpose flour 4 Tablespoon
Unsalted Butter 4 Tablespoon
Fish Stock 250 ml
Milk 250 ml
Bouquet Garni 1 no.
Nutmeg ½ Teaspoon
Salt as per requirement
Pepper as per requirement

Method of Preparation

Preparing the Lobster

  • Take a large pan and fill it with water and bring it boil, add little salt and the white vinegar. The pan should be large enough to accommodate all the lobster at once.
  • Use the lever movement to kill the lobster immediately i.e. take a sharp knife and plunge it in the head and with the downward movement.
  • Add the lobster to the boiling water and cook, you can easily tell when they are done because of the color which changes to bright red. Once done remove the lobster and put immediately in ice cold water this will bring out the color.
  • Meanwhile the lobster is boiling, prepare the sauce.

Béchamel Sauce Preparation

  • Add the bouquet garni in the milk in saucepan and boil it over medium flame.
  • In a saucepan, make a blond roux by melting the butter and adding the flour for about 4-5 minutes.
  • Add the stock and stir well to combine, reduce the stock and then slowly add the milk by stirring continuously.
  • Once the sauce is of required consistency then add the salt, pepper and the nutmeg. Never let the sauce boil because it will develop a layer of cream on top which is not good for the texture. Remove from the heat and keep it aside for further use.

 

Preparing the Thermidor

  • Cut the lobster in half and remove the meat from the claws, tail and head, chop the meat into fine pieces and keep aside. Keep the shell as well for the filling. Discard ‘sand sacks’ in the heads and intestines.
  • In a frying pan, add butter and heat it over medium flame, add the chopped shallots, celery, mushroom, and the lemon juice and sauté it and don’t let any color develop, now add the white wine and reduce the mixture to a thick glaze by simmering over a low flame.
  • Mix the heavy cream with the beaten egg yolk.
  • Add the glaze to the béchamel sauce together and mix it well.
  • Put the egg-cream mixture on flame and slowly add the sauce-glaze to the egg-cream mixture while regularly stirring the mixture so that the egg protein doesn’t coagulate. Never boil the sauce.
  • Add the Cheese, English mustard, Paprika, Parsley, Salt and the pepper, cook until the sauce is thickened and then add the lobster meat and mix it well.
  • Arrange the lobster shells on a roasting pan, spoon fill the lobster mixture into the shells.
  • Sprinkle with cheese and dot with butter and sprinkle some bread crumbs for crispiness.
  • Transfer to oven and broil for 10-15 minutes until the sauce develops a nice brown color.
  • Remove from the oven and serve immediately with dry white wine. As Lobster thermidor is itself rich and creamy, dry white wine is best pairing with it.

 

While the base preparation of Lobster Thermidor often remains the same, the type of wine or cheese used, or the method of preparation can be different.
Here is a reference Video of Lobster Thermidor being prepared by Chef Ludo of ludolefebvre.com on my YouTube channel, please watch and subscribe.

 

  • 1
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
    1
    Share
  •  
    1
    Share
  • 1
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Be the first to comment

Leave a Reply