Lobster Thermidor

January 24: Lobster Thermidor Day

Lobster Thermidor Day

Lobster Thermidor is a creamy entree made with lobster meat that’s folded into a decadent egg yolk, mustard, cream, and cognac sauce. Classically it’s stuffed back into the lobster shell, then sprinkled with Gruyère and toasted under a broiler. It’s believed this French dish was first served at Chez Marie’s, a Parisian restaurant, on January 24, 1894 to coincide with the opening performance of Victorien Sardou’s play Thermidor at the Comedie-Francais theatre. The play, in turn, was called Thermidor after the hot eleventh month (mid-July to Mid-August) in the French Republican Calendar.

Lobster Thermidor

You can skip the cooking of the lobster by getting them cooked.

2, 1 1/2-lb live lobsters
salt
1/4 cup butter, unsalted
2 large shallots, finely chopped
1/2 teaspoon paprika
2 teaspoons finely chopped mixed herbs (flat-leaf parsley, tarragon, and chives)
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cognac or dry white wine, divided
1/2 teaspoon Dijon mustard
1 cup heavy cream, scalded (and hot), divided
2 large egg yolks
1/2 oz. grated Gruyère cheese

Fill a pot (large enough to hold the lobsters) anywhere from 1/2 to 2/3 full with water, enough to submerge lobster by 2-3 inches. Add 2 tablespoons of salt for each quart of water. Bring the water to a rolling boil over high heat. Place lobsters in headfirst, one at a time, be sure to completely submerge them. Cover pot and return to a boil as quickly as possible. Once it starts boiling, boil for 8-10 minutes. Remove lobsters with tongs. Set in a large bowl for at least five minutes to cool. Twist off claws and crack them; remove meat. Halve lobsters lengthwise (with kitchen shears). Remove tail meat, but reserve the shells. Cut all lobster meat into 1/4-inch pieces. Set aside. Discard any lobster innards from the shells, then rinse and dry shells. Heat butter in a heavy saucepan over medium heat. Add and saute shallots about 3 minutes. Add lobster meat, paprika, herbs, salt, and pepper. Reduce heat to low. Cook, shaking pan gently for one minute. Add 1 tablespoon cognac and 1/2 cup cream. Simmer 5 minutes. In a small bowl, whisk together egg yolks, mustard, and 1 tablespoon cognac. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly. Transfer to a saucepan. Cook over very low heat, whisking constantly, until slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently. Preheat broiler. Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some sauce into shells. Sprinkle with Gruyère. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.

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⇴ image purchased from vecteezy

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