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Lobster Thermidor

updated

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Ingredients for 4 servings:

  • 2 large lobsters, halved and fleshed by the fishmonger
  • 8 cl cognac
  • 2 shallots, finely diced
  • 30 g butter or margarine
  • 1 tbsp flour
  • 125 ml fish stock, homemade or from a jar
  • 125 ml cream
  • Cayenne pepper
  • 1 tsp mustard, hot
  • 70 g cheese, coarsely grated Swiss

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a dish from America

Dice the lobster meat and drizzle with cognac. Fry the shallots in butter or margarine until translucent, dust with flour, and sauté lightly while stirring. Stir in the cream and fish stock, bring to a boil, and strain through a sieve. Briefly heat the lobster meat in the mixture and season with mustard and pepper. Fill the cleaned lobster halves with the mixture, sprinkle with cheese, and broil in a preheated oven for about 3-4 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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