This irresistibly indulgent seafood dish is thought to be named in honor of the play Thermidor, which opened in 1894 in Paris
Prep Time: prep 25 mins
Cooking Time: cook 20 mins
Serves: makes 4 servings
- 2 cooked lobsters, 1 1 / 2 lb (675g) each
For the sauce
- 2 tbsp butter
- 2 shallots, finely chopped
- 1 / 2 cup dry white wine
- 2 / 3 cup heavy cream
- 1 / 2 cup fish stock
- 2 tbsp chopped parsley
- 2 tsp chopped tarragon
- 1 tbsp fresh lemon juice
- 1 / 2 tsp dry mustard
- 3 / 4 cup shredded Gruyere
- salt and freshly ground black pepper
- sweet paprika, for garnish
- Cut the lobsters in half lengthwise. Remove the meat from the claws and tail, along with any coral or meat from the head. Cut the lobster meat into bite-sized pieces. Clean out the body shells and reserve.
- To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the shallots and cook about 2 minutes, until softened. Add the wine and boil for 2-3 minutes to reduce the liquid by about half.
- Add the cream and stock and boil rapidly, stirring often, about 7 minutes, until reduced and beginning to thicken. Stir in the parsley, tarragon, lemon juice, and mustard. Stir in half of the Gruyere. Season with salt and pepper.
- Preheat the broiler. Add the lobster meat to the sauce, then divide between the lobster shells. Sprinkle the remaining cheese over the top.
- Place on a foil-lined broiler rack. Broil for 2-3 minutes, until bubbling and golden. Sprinkle with a little paprika. Serve hot, with lemon wedges.
- prep 25 mins; cook 20 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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