Lobster Thermidor

by | Jun 17, 2015 | Lobster, Lobster, Recipes, Saltwater Shellfish, Shellfish and Seafood Recipes | 0 comments

This classic recipe of Lobster Thermidor is a dish all about presentation. Once the filling of mushrooms, cream, and fresh lobster is spooned back into the lobster shells, the tails are topped with a crumb topping, and it is baked until browned and bubbly.

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Lobster Thermidor
Servings: 4
Ingredients
  • 4 live Maine lobsters
  • 1/2 cup butter separated
  • 1 cup chopped button mushrooms
  • 1/4 cup brandy
  • 2 cups cream
  • 6 egg yolks whisked until smooth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped pimento pepper
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon cayenne pepper or to taste
  • Tabasco if desired
  • Salt to taste
  • 1/4 cup fresh grated Parmesan or Romano cheese
  • 1/4 cup fresh bread crumbs
Instructions
  1. Cook the lobsters in boiling water. Remove meat from claws and legs. Remove the tail meat by cutting the underside of the tail shell, to keep the shell intact for presentation. Chop all meat. Reserve.
  2. Melt 1/4 cup (4 tablespoons) butter in a large saucepan. Heat until the butter begins to foam. Add in the mushrooms, and cook until all the liquid released from the mushrooms evaporates, but don't let the mushrooms brown. Carefully warm up the brandy in a small saucepan, and ignite (helps to release alcohol flavor). Pour the flaming brandy into the mushroom mixture. If flames are still present, swirl the pan around to put out the flame.
  3. Add in the cream and cook until it comes to a full boil. Lower heat to low simmer. Temper in about 3 to 4 tablespoons (a small ladleful) of hot cream into the yolks. Whisk, then pour this back into the skillet. Simmer until the mixture is thickened and smooth. Do not let mixture boil or curdle.
  4. Stir in the cooked lobster meat, Worcestershire, pimento peppers, parsley, and cayenne to taste. Add in the Tabasco if using, drop by drop to test, and salt to taste.
  5. Divide this mixture between the 4 tail shells. Separately, mix the fresh grated Parmesan and fresh bread crumbs together, and top the lobster tails.
  6. Place the filled tails on a sheet pan, and then bake in a preheated 350 degree oven until the lobster is bubbly, and the top is lightly browned.
  7. Serve immediately.
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