Lobster Thermidor was created by chef Auguste Escoffier at the Paris restaurant, Maison Maire. The dish existed under a different name but when the play, Thermidor, became popular, the dish was renamed in 1896. The dish is not difficult to make but the pricey main ingredient saves lobster Thermidor for special occasions. When cooking with any kind of wine, use a good quality as bad wine taints a good recipe. French cooking influenced American cuisine most notably after World War II. Several influential cooks and writers shared their love of French cuisine, not least among them Julia Child and her cookbook, Mastering the Art of French Cooking.
Recipe Servings: 2
Ingredients
- 1 medium cooked lobster (1½ lbs)
- 2 Tbsp butter
- 1 shallot, finely chopped
- 1⅜ cups fresh fish broth
- ¼ cup white wine
- ¼ cup heavy cream
- ½ tsp hot English mustard
- 1 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
Directions
- Cut lobster in half lengthwise and remove meat from claws and tail. Set aside.
- Remove any meat from head and then cut all meat into pieces and place back into shell.
- Melt butter in pan over medium heat.
- Add shallot and cook until tender, 3–5 minutes.
- Add fish stock, white wine, and cream. Bring to a boil and cook until reduced by half, 15–30 minutes.
- Mix in mustard, lemon juice, parsley, salt, and pepper.
- Preheat oven broiler.
- Place lobster halves on broiling pan or baking sheet. Spoon sauce over lobster meat.
- Sprinkle Parmesan cheese on top.
- Broil 3–4 minutes until golden brown.
- Serve immediately.
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