Why lobster thermidor is a good choice
You should try this recipe because it brings a restaurant experience to your own kitchen. Making lobster thermidor is surprisingly quick when you use lobsters that are already cooked. The combination of mustard, cream and cheese creates a deep flavour that complements the sweet meat perfectly. It is an ideal choice for a special occasion or a romantic dinner for two.
Follow these simple steps for lobster thermidor
Prepare the meat: Place the lobster on its back and cut it in half lengthways with a sharp knife. Remove the meat from the tail and claws while keeping the shells for later. Chop the meat into bite sized pieces.
Create the sauce: Melt the butter in a saucepan and cook the finely chopped shallot until it is soft. Pour in the white wine and let it simmer until the liquid reduces by half. Stir in the cream and mustard then bring the mixture to a gentle boil.
Combine the filling: Add the lobster meat and fresh parsley to the saucepan. Stir everything together and cook for a minute so the meat is coated in the sauce. Taste the mixture and add a little salt if needed.
Finish the dish: Spoon the lobster mixture back into the empty shells. Sprinkle the cheese over the top and place the shells on a baking tray. Grill for a few minutes until the top is bubbling and golden.
Good advice for lobster thermidor
Using fresh parsley adds a lovely colour and a bright taste to the heavy sauce. Make sure you do not overcook the lobster meat when you reheat it in the grill. If the sauce feels too thick, you can add a small splash of milk or extra wine to thin it out.
Always keep the lobster shells intact as they serve as the perfect natural bowls for your lobster thermidor. You can prepare the cream sauce a few hours in advance to save time during the evening. Just keep it in the fridge and give it a quick stir before filling the shells.
You can also try these recipes:
chicken sandwich with bacon,
breaded fish fillet or
grilled pork belly.
