PREP
- PREP: 15 Minutes
- COOK: 30 Minutes
- TOTAL: 45 Minutes
- SERVINGS: 4
INGREDIENTS
LOBSTER
- 4 Whole Lobsters
- Breadcrumbs (as needed)
- Grated Parmesan (as needed)
THERMIDOR SAUCE
- 2 Shallots (brunoise cut)
- 3 Cloves of Garlic (finely chopped)
- 2 tablespoons of Butter
- 1 cup of White Wine
- 12 oz of Crimini Mushrooms (quartered)
- 4.5 oz of Plugra Butter
- 1 cup of All-Purpose Flour
- 1 quart of Whole Milk
- 1/2 cup of Heavy Cream
- 1 1/8 teaspoons Kosher Salt
- 1 1/2 teaspoons of White Pepper
- 6 oz Parmesan Reggiano (grated)
- 2 teaspoons of Ground Nutmeg
- 1/2 teaspoon of Cayenne
- 1 teaspoon of Ground Mustard
Lobster Thermidor
Instructions
Thermidor Sauce
Sweat the shallots and garlic in butter on low heat. Increase the heat and add the white wine and mushrooms. Cook and reduce by 75%.
In the meantime, make a blond roux with butter and flour and cook with medium heat. Let it rest to slightly cool.
Scald milk with salt and white pepper.
Temper milk into a roux mixture with a whisk slowly until the roux is smooth before adding the rest of your milk.
Add the parmesan, nutmeg, cayenne, and mustard, and continue whisking until smooth.
Stir in the shallot/mushroom/wine mixture and season to taste with salt and black pepper.
Lobster
Bring a pot of salted water to a boil.
Add the lobsters and cook at a full boil for 5 minutes. Once boiled, place the lobsters directly into an ice bath.
Once the lobsters are cooled, cut them in half lengthwise, and remove and crack the claws. Remove the meat from the bodies and claws, and cut into medium dice chunks. Scrape the bodies clean and reserve them for plating.
Mix the lobster meat with the Thermador sauce and adjust seasoning. Return the mixture to the lobster half-shells.
Sprinkle breadcrumbs and parmesan over the lobster mixture and broil quickly to a golden brown color.
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