Lobster Thermidor
This recipe will serve 6 people.
Preparation Time: 50 Minutes
Cooking Time: 1 Hour 30 Minutes
Ingredients
3 Cooked Lobsters 1¼ to 1½ lb.
each
½ Pint of Fish Stock
¼ Pint of Dry White Wine
1 Onion
4 Peppercorns
1 Bay Leaf
1 Sprig of Thyme
Salt and Black Pepper
¾ Pint of Milk
4oz Unsalted Butter
2oz Plain Flour
1 Level Teaspoon of Dijon Mustard
2 Large Egg yolks
¼ Pint of Single Cream
1 Teaspoon of Lemon Juice
3oz Parmesan Cheese
2oz Browned Breadcrumbs
Lettuce to Garnish
Method
1. Pour the fish stock and the white wine into
a saucepan, bring to the boil and boil briskly until the liquid had
reduce to ¼ of a pint.
2. Peel the onion and cut it into quarters, put
it into another saucepan along with the peppercorns, bay leaf, thyme,
a pinch of salt and the milk. Bring to the boil, remove the pan from
the heat cover with a lid and leave the milk to infuse for 30 minutes.
3. Meanwhile, remove the claws from the lobsters,
split each body in half length ways, through the heads and tail and
along the center line of the shell. Set the shells aside, with the
feeler claws intact. Discard the grey sack in the head and the black
intestinal tube in the body.
4. Rub any loose coral (or spawn) through a fine
sieve. Remember the meat from the shells and the claws and cut it
carefully in ¾in. cubes.
5. Melt 2oz of the butter in a shallow, heavy-based
pan and gently fry the lobster meat, turning it frequently for 3-4
minutes. Remove the pan from the heat and set aside.
6. Melt the remaining butter in a saucepan, stir
in the flour and cook gently for 2 minutes; remove the pan from the
heat.
7. Strain the infused milk through a fine sieve
and gradually stir this and the reduced fish stock into the roux.
Bring this sauce to the boil, stirring continuously, and cook gently
for 3 minutes until the sauce thickens.
8. Leave to cool for 2 minutes, and then stir
in the mustard, egg yolks, sieved coral and the cream. Season with
salt, pepper, and stir in the lemon juice.
9. Coat the inside of the empty lobster shells
with a little of the sauce.
10. Stir half the remaining sauce into the lobster
in the pan and carefully spoon the mixture into the shells.
11. Cover with the remaining sauce; grate the
Parmesan cheese, mix it with the breadcrumbs and sprinkle over the
lobsters. Place the shells under a high grill and cook until the cheese
topping is golden brown.
12. Serve the lobster on a bed of lettuce. Crisp
French bread and a tossed green salad are traditional with the lobster.
Note from Grandma
Lobster is the most expensive of all shellfish,
but it is also regarded as the most delicious.
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Sauce
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