National Lobster Thermidor Day is January 24th
Lobster ooh I haven’t had lobster in years. Not for not wanting to eat the great tasting creatures, but out of the same reason why I don’t eat veal anymore – but alas, there are many people who do, and well – here’s one of my adaptions to your basic Lobster Thermidor recipe…
Yes, a little time consuming for some but worth every little bit of effort. This recipe is truly a lovely delight, this delicious authentic recipe for Lobster Thermidor is about 70 years old.
Lobster Thermidor Recipe:
- 3 large or 6 small lobsters (small being 1 pounders)
- 4 tablespoons butter
- 1 teaspoon of grated onion
- 1 cup sliced baby bella mushrooms
- 4 tablespoons all purpose flour
- 1-1/2 cups whole milk
- 1 cup cream
- 1 teaspoon dry mustard
- 1 teaspoon celery salt
- 1-1/2 teaspoons kosher salt
- dash of cayenne pepper
- 2 slightly beaten egg yolks
- 1-1/2 cups of grated cheese (preferably Gouda, cheddar, monterey jack or swiss or combination)
- 3 tablespoons sherry (optional)
- 1 tablespoon fresh lemon juice
- 1/2 cup of buttered bread crumbs
- Boil lobsters, cut shells in half. Remove meat, and cut into nice bite sizes. Save lobster shells!
- Melt butter and add grated onions and mushrooms until soft but not browned. Add flour and whisk till incorporated.
- Slowly add milk and while stirring constantly over low-medium heat, cook till thickened. Add cream and all other seasons.
- Temper the egg yolks with a little bit of the hot mixture, then add beaten egg yolks to the mixture, then add 1 cup of the grated cheese. Over low heat, stirring, till cheese is melted.
- Add sherry (optional), cut up lobster, coral (if any) lemon juice.
- Place mixture back into shells and top with bread crumbs, add little dabs of butter over bread crumbs and remaining grated cheese and a dash of paprika if you like.
- Broil for 3-5 minutes or brown in an oven at 375 for 5-7 minutes.
You can bring boiled claws to the plates as added decoration, and serve up with fresh lemon slices for a real treat of Lobster Thermidor.
Alternative Lobster Thermidor in Crepes
My Aunt Marianne used to make these and I was always impressed.
Instead of putting thelobster back into shells, she wrapped the lobster with half of the light cheese sauce into crepes made the day before, place the wrapped crepes into a baking dish, poured the sauce over the crepes and baked for 15-20 minutes at 350 degrees.
Serving this up with chilled white wine, it looked amazing and tasted even better! I miss her cooking and still think of her when I go all out making those more intricate dishes for my dinner n jam parties.
Chow Ciao for Now ~Chef Maven