Lobster Thermidor is a rich and delicious dish that is luxurious enough to serve at Christmas-time. Serve one lobster per person as a main course or one filled shell each for a starter.
2 live lobsters, about 675g (1 1/2 lb) each
20g (3/4 oz)butter
30ml (2 tblsp) plain flour
30ml (2 tblsp) brandy
120ml (4 fl oz) milk
90ml (6 tblsp) whipping cream
15ml (1 tblsp) Dijon mustard
lemon juice, salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish.
Step One : Boil the lobsters in a large saucepan of salted water for 8-10 minutes.
Step Two : Cut the lobsters in half lengthways and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells thoroughly under running water and wipe dry. Cut the meat into bite-size pieces.
Step Three : Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.
Step Four : Push the lobster coral and liver through a sieve into the sauce and whisk briskly to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently until thickened. Season the sauce with salt, if needed, then add pepper and lemon juice.
Step Five : Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.
Step Six : Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle with Parmesan cheese and grill until golden. Serve piping hot, garnished with fresh herbs.