For Lobster Thermidor Day, I open my 2017 cookbook Lobacious Lobster. Among the “Decadently Super Simple Recipes” is KISS Lobster Thermidor (page 89), ideal for Lobster Thermidor Day!
KISS Lobster Thermidor
The first time I was served a Lobster Thermidor in a restaurant, I was wide-eyed and overwhelmed by the richness and unrelenting decadence. When I figured out how simply it could actually be made, I felt giddy. Naturally, I simply must let you enjoy this pleasure, as well.
6 whole lobsters (1 and ½ to 2 lb size), steamed & cut in half lengthwise
4 T melted butter
¼ c Dijon mustard
6 T butter
6 T flour
1 c milk
2 c heavy or whipping cream
1 c coarsely grated or shredded Parmesan cheese
Sea salt & freshly ground black pepper, to suit your taste
2 T butter (not melted)
Remove the meat from the lobsters, cutting into large chunks & saving 4 of the half shells to use as your “dishes.” Brush the insides of the 4 shells you will use as dishes with 4 T melted butter, followed by the mustard. Set aside in baking pan with edges. Mound the lobster meat from the 6 lobsters into the 4 prepared “dishes.” In a saucepan, melt 6 T butter over low heat & stir in the flour. Remove from the heat and gradually add the milk, stirring until smooth. Return to the low heat and cook, stirring constantly, until the sauce thickens. Stir in the cream, 1/3 of the cheese and salt & pepper to suit your taste. Pour the sauce over the 4 filled lobster halves. Sprinkle with remaining cheese & dot with remaining butter. Bake at 400°F for just 6-8 minutes. Serve hot. Makes 4 servings.
KISS Tips: This is also lovely with the addition of sautéed sliced mushrooms. If you find coral (eggs) in the lobsters, you can mix it in with the cream to add to the sauce near the end. If it is your preference, you could also save it for another use. We also suggest serving lemon wedges and sprigs of fresh parsley as garnishes on each lobster.
