|From Nola Cuisine|
This is a very old school dish, I know, but my oh, my does it ever taste great. In my book, rich and bubbly, cheesy Thermidor sauce with chunks of lobster is the stuff dreams are made of, old school or not. There is a lot of debate over this dish regarding not only it’s namesake but also it’s ingredients, country and restaurant of origin, who’s version is the best, blah, blah, blah. I say, Make lobster not war, it’s only dinner after all, just make sure it tastes good. 🙂
Here is my version:
|From Nola Cuisine|
Lobster Thermidor Recipe
For the Lobsters:
2 1-1/4 lb Lobsters
4 Bay Leaves
4 Tbsp Creole Seasoning
2 Tbsp Black peppercorns
1 Bunch Thyme, tied together
1/4 Cup Kosher Salt
Water, enough to cover 2 lobsters
Combine all of the ingredients except the Lobsters, bring to a rolling boil. Cook for 15 mintes. While still boiling drop the lobsters into the pot. Cook for 5-6 minutes, remove immediately to an ice water bath to stop the cooking process. I like to under cook the lobsters so they will finish cooking in the sauce.
When the lobsters are cold, remove both claws from the body. Cut the body in half lengthwise. Extract all of the tail meat, and all of the meat from the claws and knuckles. Cut the meat into nice sized chunks. Totally clean out the shells and place face down on a baking sheet. Place in a 300 degree oven to dry them out, when dry, remove and set aside on a clean baking sheet.
For the Sauce:
4 Tbsp Unsalted Butter
4 Tbsp Shallots, finely minced
1 Tbsp Garlic, finely minced
4 Tbsp Flour
1/4 Cup Sherry
1/2 Cup Whole milk
3/4 Cup Heavy Cream
2 tsp Dijon Mustard
pinch of freshly grated nutmeg
pinch of Cayenne
1/4 Cup shredded Gruyere cheese
1/4 Cup shredded Parmesan
1 Tbsp fresh Tarragon, minced
2 Tbsp Italian Parsley, minced
Kosher salt and white pepper to taste
Melt the butter in a small heavy bottomed saucepan. Sweat the shallots and garlic until translucent. Whisk in the flour and cook to make a blond roux, whisk in the Sherry. Cook for one minute, stirring constantly. Slowly whisk in the milk, then move on to the cream. Add the dijon, cayenne and nutmeg. Bring to a boil, then reduce to a simmer, stirring constantly, to prevent scorching. Cook just until the raw flour taste is gone, remove from the heat. While still hot whisk in 3/4 of each cheese, stir until incorporated. Stir in the Tarragon and parsley. Season to taste with Kosher salt & white pepper.
Preheat the oven to 400 degrees F.
Mix the reserved lobster meat with some of the sauce (you may not need all of the sauce). The result should be very plentiful with lobster meat. Fill the reserved shells with the prepared sauce. Top with the remaining Gruyere and Parmesan. If you have a little sauce sauce with lobster leftover, bake it off in a small casserole or ramekin.
Bake until the cheese and sauce are nicely golden brown, serve on top of something green, I used Chicory.
I like to serve this with toast points.
Be sure to visit my ever growing Index of Creole & Cajun Recipes! It provides a link to all recipes featured on Nola Cuisine. Also check out my other website American Gourmand for more great recipes!by
3 thoughts on “Lobster Thermidor Recipe”
This was a dish i remember getting as a kid on a special occasion at Jacks oyster house in Albany new york this recipe tastes just like what i remember about this memoral dish. Thanks
I`ve been to Jacks a few times and they have the best! There is another restaurant north of Albany on Rt. 9 (Town of Wilton?)called Chez Pierre. All French, all genuine, all good! Chef hails from France and all ingredients are Frech. A real delight to visit but hard on the pocket book! I`ll make this recipe tomorrow and post my friends results.
Andrea/Glens Falls, N.Y.
Being from Houma (now in TX) I ate often at T. Pittari’s. Their lobster thermidor was to die for. I am now making your recipe and hope it is at least similar. I am unable to find their recipe. Hardly anyone remembers the restaurant on Claiborne ave.