A truly magnificent lobster Thermidor which doesn’t require many steps to prepare. Lobster Thermidor is to no surprise an expensive dish to order in a fine dining restaurant. However, it is not a dish that requires much skill to prepare to be honest. All homemakers can definitely make this recipe at home.
In fact, you can make it in advance and just heat up right before serving. This lobster thermidor recipe is particularly appealing since the flesh is simmered in wine and herbs and topped with a creamy luscious white sauce.
Lobster Thermidor Recipe
2-3 kilogram lobster
3 tablespoon mayonnaise
½ cup grated cheese
¼ cup Breadcrumbs (optional)
FOR CREAM SAUCE:
1 cup milk
1 cup cream
1 tablespoon butter
1 tablespoon white corn flour (not cornstarch), alternatively flour
2 tablespoon sherry (or white wine or cooking wine)
Salt, to taste
Drop the lobsters in boiling water. You may add sherry or white wine, herbs, and seasonings in the pot to add aromatic infusion to the lobster.
Cover and boil for about 20 minutes. When the lobsters are bright red and the lengthy head-feelers are relatively simple to remove from the sockets, they are cooked.
Remove from pot and cool. When cold, cut the shell carefully down the soft part, to keep the shell intact; take off the claws and remove meat. Throw away the intestinal tubes and the sand sacks in the skulls. Set aside.
For the Sauce: Melt the butter in a saucepan; add the flour, and stir till smooth. Add milk and cream a little at a time until it is all added; then cook slowly for about five minutes. Season with salt to taste.
Cut the lobster meat in one-inch squares and mix with the cream sauce. Then add the mayonnaise. Put back into shells; sprinkle with grated cheese and some bread crumbs; and put under broiler/oven to brown at 200°C.