Lobster Thermidor


  • 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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