You can make a lot of luxurious dishes with lobster, but nothing says decadence like the Lobster Thermidor.
Ingredients
- 2 cooked lobsters (675 g), meat removed and separated, and shell cleaned
- 30 g butter
- 2 shallots, finely chopped
- 120 g Parmesan cheese, grated, or Gruyere – the original – for a little extra luxury.
- 50 g plain flour
- 175 ml milk
- 30 ml dry white wine
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
- 50 ml double cream
- 1 garlic clove, chopped
- 2 tbsp lemon juice
- Fresh parsley, chopped
Fun fact: The Lobster Thermidor gained it name from the play of the same name. Popular, controversial and infamous, Thermidor got shut down after just three days for insulting Maximilien de Robespierre. Fortunately, while the play died a guillotine-swift death, the recipe lives on today thanks to the admiration of famous critics and chefs like Leopold Mournier and Auguste Escoffier.
Preparation
- Melt the butter in a frying pan over medium heat. Add the garlic and shallots, and sauté for a few minutes until softened.
- Stir in the flour and whisk for 1 minute to combine and create a roux.
- Gradually add the white wine, followed by the milk, mustard, salt, pepper, lemon juice, and three quarters of the cheese. Cook, stirring continuously, until the sauce thickens. Reduce the heat at this stage.
- Stir in the double cream, mixing until the sauce is smooth and fully combined.
- Add the lobster meat to the sauce, stirring gently to coat it evenly.
- Fill the cleaned lobster shells with the mixture and top with the remaining cheese.
- Place them under the grill for 8–10 minutes or until bubbling and golden brown.
- Sprinkle with freshly chopped parsley and serve with a green salad.
Versions
Auguste Escoffier
Lobster Thermidor’s fame and the Thermidor play’s widespread infamy helped the recipe to spread and diversify with several versions. The one above is similar to the American version. There is also an English version, as well as the original
Try out the quick adjustments below to take your own Thermidor world tour, but remember they are quick adjustments, and much more complete Original and English recipes can be found elsewhere.
The original Maison Marie version
For the more punchy Maison Marie version that is often considered the original, replace the pepper with cayenne pepper powder, and the white wine with brandy. Add 30g of finely chopped tomatoes after the lemon juice in step 3.
English version
A bit more of an English punch this time. Replace the 1 tbsp of Dijon mustard (15g) with 1 tsp of English mustard (5g) and add the 30g of finely chopped tomatoes.
“The noble Robespierre dreams his enchanting dreams of power … he is not content to direct the will of the masses: he wants to dominate men to their marrowbone … I, my child, know human nature. Instead of senselessly fighting it, I pamper it.”
The Danton Case and Thermidor: Two Plays by S. Przybyszewska
Dreams of power aside, we hope you like this delicious dish whichever way you have it. Enjoy pampering your own human nature and remember to direct your own will to the Independent Shellfisherman Co-Operative to pick up the finest lobsters for this wonderful dish.