Lobster Thermidor
Lobster thermidor is a dish created by stuffing an empty lobster tail with sautéed lobster meat that is cooked with butter, a light wine (often sherry), and cream. The resulting sauce is stuffed into a lobster shell then topped with either a cheese, mushrooms or combination of vegetables before being placed under an open flame or broiled. The dish originated in Europe but was popularized in the US in the mid-20th century. Perhaps the most prominent reference to Lobster Thermidor is in the movie Citizen Kane; while never shown, is it used as an example of early 20th century Northeastern haute c
Source and licence
"Lobster Thermidor" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lobster_Thermidor, revision 4630361), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lobster_Thermidor&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630361
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ lb (225 g) cooked lobster meat, preferably from the tail; see notes
- 1 cleaned lobster tail shell
- 3 tablespoons butter or margarine
- 1 cup (240 ml) heavy cream
- 2 egg yolks
- ½ cup (120 ml) sherry or brandy
- ½ cup (120 g) grated gruyere or mozzarella cheese
- Salt
- Freshly-ground black pepper
Method
- In a serving bowl, mix together egg yolks and cream, then set aside for later use.
- In a saucepan large enough to accommodate everything, warm the butter over low heat until it melts.
- Add the cooked lobster meat and wine to the butter, then sauté over medium-high heat for about 2–3 minutes, or until the meat is warmed through and the wine has been mostly absorbed.
- Slowly add the cream and egg mixture, stirring all the time to ensure that the sauce is evenly mixed.
- When the sauce has thickened remove from heat.
- Set oven to broil or prepare an open flame.
- Carefully stuff the empty lobster tail with the filling.
- Top the filling with the grated cheese, salt, and pepper.
- Place the filled shell underneath the open flame and broil for 3–8 minutes, or until the cheese melts and turns a golden brown.
- Remove from the oven, and serve on a warmed plate with garnish and appropriate accompaniments.