Things You'll Need:
- 2 whole lobsters, about 3 pounds each
- Extra virgin olive oil
- Kosher salt
- 1 1/2 c white wine
- 1 1/2 c clam juice
- 2 shallots, minced
- 1 Tblsp fresh chervil, minced
- 1 Tblsp fresh tarragon, minced
- 2 cups prepared Bechamel Sauce, or thick white sauce
- 1 tsp dry mustard, or as needed for taste
- Salt
- White pepper
- 1/2 c Parmesan cheese, fresh grated
- Melted butter, as needed
- Paprika and red cayenne pepper, as needed, optional
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Step 1
Take the live lobster and with a sharp Chef’s knife, split lobsters from top to tail, starting at the head first. Remove the vein that runs the center of the lobster and brush with olive oil and sprinkle with a little Kosher salt. Bake in a preheat oven 425 degrees F for about 25 minutes or until done. Remove and let cool slightly, but keep the oven hot at the same temperature.
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Step 2
Take out meat from claws and tail. Clean shells and reserve as the filling will be put back into them for service.
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Step 3
Chop the lobster meat. If there is any roe from the lobster, chop this as well and keep with the meat.
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Step 4
In a small saucepan, take the white wine, clam juice, chervil and tarragon and bring to a boil. Reduce heat to medium high until the liquid has been mostly evaporated.
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Step 5
Measure the Bechamel or white sauce into a saucepan and place over medium heat. Pour the reduced herb and wine mixture into the Bechamel sauce and taste with dry mustard, and salt and white pepper if needed. When hot, add in the lobster meat and roe that has been chopped.
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Step 6
Place the lobster shells on a baking sheet. Using the reserved lobster shells, spoon the filling inside. Sprinkle with Parmesan cheese and if desired, paprika or cayenne pepper. Drizzle melted butter over the top and place in the hot oven and bake until the lobster is hot and filling is browned.
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Step 7
Serve immediately. Makes 4 Lobster Thermidor servings, one half lobster for each serving.
Comments
acole said
on 7/20/2008 Good article.