Lobster Thermidor
Ingredients
- 2 whole lobsters
- 4 Tablespoons butter
- 1/2 small white onion (finely chopped)
- 2 Tablespoons all-purpose flour
- A splash of dry white wine or dry sherry
- 1/2 cup milk
- 1/3 cup grated cheddar cheese
- 1/2 teaspoon paprika
- salt and freshly ground black pepper
- 2 Tablespoons Parmesan cheese
- 2 Tablespoons bread crumbs
- 2 Cups baby greens
- 1 lemon
Note
Sources: Boiling and removing the lobster meat, The Fannie Farmer Cookbook; lobster thermidor recipe slightly adapted from Classic Rachel Ray 30-Minute Meals.
Directions
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boiling the lobster
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Step 1
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| Bring a large pot of water to a boil. Add 2 teaspoons salt for each quart of water used. Bring to a roiling boil and put the lobsters in the pot. The cooking time will depend on the size of the lobster. Allow 10-12 minutes for 1 pound lobsters, 15-20 minutes for 1 1/2 pound lobsters, and as much as 25 minutes for larger lobsters. |
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removing the meat
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Step 2
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| Drain and shock the lobsters under cold water to cool. Twist off the claws; crack the claws with a nutcracker so the meat is easily removed. Chop the claw meat and set aside. Use kitchen scissors to cut away the soft underside of the tails. Save the tail shells , arranging them in a shallow casserole dish. Remove the meat from the tails and chop it into chunks. Mix the tail meat with the claw meat. |
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Step 3
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| Preheat the broiler to high. |
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Step 4
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| Heat a small saucepan and a medium skillet over medium heat. In the small saucepan, melt 2 tablespoons butter. Add onion and cook until very soft, 3 to 5 minutes. To the skillet, add the remaining 2 tablespoons butter. When the butter has melted, add the chopped lobster meat and sauté. |
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Step 5
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| Add flour to the saucepan with the onions and cook together 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in the cheddar cheese and paprika. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. |
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Step 6
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| Pour lobster meat into and over the shells in a casserole dish and top with Parmesan cheese and bread crumbs. Broil on high until golden, 2 to 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of baby greens. Serve with lemon slices. |
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