A Chef-Worthy Lobster Thermidor With Béchamel Sauce
Prepare classic Lobster Thermidor using a rich recipe derived from its 19th-century creation at the Cafe de Paris.
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Instructions
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Preheat oven to 425 F.
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Split live lobster, season with salt, pepper, and olive oil.
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Bake lobster at 425 F for 18 minutes, basting with olive oil.
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Once cool, remove and dice lobster meat.
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Combine wine, broth, shallots, and tarragon; cook until reduced to a glaze.
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Add glaze to béchamel sauce. Whisk heavy cream with egg yolks and stir into sauce.
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Heat sauce without boiling. Stir in mustard and season. Once thickened, add diced lobster meat and heat.
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Fill lobster shells with mixture, then sprinkle with Parmesan cheese.
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Brush with melted butter and brown in a 375 F oven.