Lobster Thermidor
Ingredients
| 3 large lobsters, about 2 lbs boiled | ||
| 1/2 cup brandy | ||
| 6 tbs butter | ||
| 6 shallots, minced | ||
| 4 and 1/2 cups button mushrooms, thinly sliced | ||
| 3 tbs flour | ||
| 1 and 1/2 cups fish stock | ||
| 1 and 1/2 cups heavy cream | ||
| 1 tbs Dijon mustard | ||
| 6 egg yolks, beaten | ||
| 9 tbs dry white wine | ||
| 1 and 1/3 cups Parmesan cheese, grated | ||
| kosher salt and fresh cracked black pepper | ||
| cayenne pepper | ||
| seamed rich and salad leaves for serving |
- Add the lobsters to a large pot of boiling water and cook for 12-15 minutes or until they become red.
- Remove lobsters from water and allow to cool for 30 minutes.
- Split each lobster in half lengthwise, crack the claws. Discard the stomach and sac and reserve the coral for another dish.
- Keeping each half-shell in tact, extract the meat from the tail and claws, then cut into a large dice.
- Place in a shallow dish and sprinkle over the brandy. Cover and set aside.
- Wipe and dry the half shells and set them aside.
- Melt the butter in a pan and cook the shallots over a low heat until soft.
- Add the mushrooms and cook until just tender, stirring constantly.
- Stir in the flour and a pinch of cayenne pepper. Cook, stirring for 2-3 minutes.
- Gradually add the stock, stirring until the sauce boils and thickens.
- Stir in the cream and mustard and continue to cook until the sauce is smooth and thick.
- Season to taste with salt, pepper and cayenne.
- Pour half the sauce onto the egg yolks, stir well and return the mixture to the pan.
- Stir in the wine. Taste and adjust the seasoning, being generous with the cayenne.
- Preheat a broiler to medium high. Stir the diced lobster and the brandy into the sauce.
- Arrange the lobster half shells in a foil covered grill pan and divide the mixture among them.
- Sprinkle with Parmesan and place under the broiler until browned.
- Serve with rice and salad.
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