Lobster Thermidor
A classic French dish, Lobster Thermidor features lobster meat in a rich sauce made with béchamel, cream, and egg yolks.
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Instructions
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Preheat the oven to 400 F.
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Split live lobsters lengthwise, brush with olive oil, and bake for 15 minutes. Let cool.
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In a saucepan, melt butter and whisk in flour over medium heat for 3-4 minutes until blonde.
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Gradually whisk in stock, then milk, bringing to a simmer after each addition.
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Season with salt, pepper, and nutmeg; do not boil. Remove from heat.
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Remove lobster meat from shells, chop coarsely, and reserve shells.
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In a frying pan, boil wine, sherry, lobster stock, shallot, and tarragon over medium-high heat until a thick glaze forms (about 10 minutes).
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Stir in the béchamel sauce.
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In a separate bowl, temper heavy cream and egg yolk with 1/2 cup of the béchamel-glaze mixture, then add to the pan with the remaining sauce.
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Bring the sauce to a simmer over medium heat (do not boil), add dry mustard and salt, and cook until thickened (about 3 minutes).
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Preheat the oven to 375 F. Stir the chopped lobster meat into the sauce.
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Fill reserved lobster shells with the mixture, place on a baking sheet, and bake for 5-8 minutes.
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Garnish with paprika and serve.