Lobster Thermidor

Lobster thermidor is one of the best known recipes and is relatively easy to make...Give it a try. You will love it!!

1 1/2 tlbs of butter
1 shallots, finely chopped
1/8 pint dry white wine
1/2 tsp chopped fresh tarragon
1/2 tsp chopped fresh chervil
3 1/2 fluid ounces Bechamel Sauce
2 fluid ounces double cream
1 tlbs French mustard
1 tlbs grated Parmesam cheese
salt and pepper
1 cooked lobster

Set the oven to 200 degrees C /400 degrees F. Melt the butter in a saucepan, add the shallots and fry gently for 5 minutes until soft. Add the wine and herbs, raise the heat and boil the mixture until reduced by half.

Stir the Bechamel sauce into the shallot mixture and remove from the heat. Add the cream and mustard, with half the Parmesan and salt and pepper to taste. Mix well. Set about 4 tablespoons of the sauce aside.

Twist off the claws. Split the lobster in half lengthways. Carefully remove the meat from the claws and body, keeping the shell intact. Chop the lobster meat coarsely and mix it with the sauce in the pan. Return the sauced meat to the clean shell.

Place the filled shells on an ovenproof serving platter and spoon the reserved sauce over the top. Sprinkle with the remaining Parmesan. Brown in the oven for 10-15 minutes, garnish and serve very hot.

And there you have it, a delicious dish.

A lot of people think that this dish dates back to the sixties and seventies. This might have been the time when most of us first heard of this dish but it is still very popular and has stood the test of time.


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