Lobster Thermidor
Category:
Fairly difficult
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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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