Lobster ThermidorFeatured

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Lobster Thermidor

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Ingredients

For 1 Servings

Recipe

  • 1 live lobster
  • 2 Tbsp butter
  • 1 cup mushrooms, trimmed and thinly sliced
  • ¼ tsp paprika
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 1 Tbsp dry sherry
  • 1 cup heavy cream, scalded
  • 1 large egg yolk plus 1 Tbsp dry sherry

Lobster Thermidor Directions

    Boil live lobster in pot of boiling water. Salt the water and make sure there is

    enough water to cover the entire lobster when it is submerged head first. Boil

    lobster over high heat for 9 minutes from the time it was first put into the

    water. Then, transfer to sink with tongs to cool.

    When lobster is cool enough to handle, twist off claws and crack them to remove

    the meat. With kitchen shears, halve lobsters lengthwise beginning from tail to

    end, remove the meat but reserve the shells. Cut all the lobster meat into ¼

    inch chunks. Rinse and dry shells and set to side.

    In a heavy saucepan, melt butter over medium heat, then add mushrooms and cook

    until they begin to brown, about 5 minutes. Add lobster meat, paprika, salt and

    pepper and reduce heat to low. Cook, stirring gently, for about 1 minute. Add 1

    tablespoon sherry and ½ cup of the hot cream.

    Whisk egg yolk and remaining sherry together in a bowl. Whisk in remaining hot

    cream and transfer mixture to small heavy saucepan. Cook over low heat while

    constantly whisking until it becomes thick custard and reaches 160° on a cooking

    thermometer. Add custard to lobster mixture.

    Preheat broiler.

    In a shallow baking dish, arrange lobster shell cut side up and spoon lobster

    with some of the sauce into shell. Broil lobster 6 inches from heat for about

    4-5 minutes until golden brown. Serve remaining sauce on side. Enjoy!!

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