| Lobster Thermidor
the French way of serving lobster
| 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 |
Method
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.
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.
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Author: tranquille 
  member since 18/03/2008 
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