American🐟 Seafood

Lobster Thermidor

Name: Lobster Thermidor
Yield: 2 servings
Cuisine: American
Ingredients: 1 Whole lobster; 2½ tbsp Butter; 1 Shallot; 1 Garlic clove; ~150 g Mushroom; ~¼ cups Brandy; 2½ tbsp All-purpose flour; 2 cups Seafood stock; ½ cup Heavy cream; 1 Egg yolk; ~1 Lemon; 1 tbsp Tarragon; ~2 tbsp Parsley; ~100 g Gruyère cheese; ~50 g Parmigiano Reggiano cheese; ~½ tsp Salt; ~¼ tsp Black pepper

🍽 Serves 2

A classic fine dining dish with roots in French culinary tradition. Whole lobster is steamed and the meat is removed and combined with a rich béchamel sauce enhanced with mushrooms, shallots, garlic, and brandy. Tempered egg yolks add luxurious richness and silky texture. The mixture is returned to the lobster shell, topped with Gruyère and Parmigiano Reggiano cheese, and broiled until golden and bubbly.

Adapted from a video by Binging with Babish

Microwave Lobster Thermidor from The Lego Batman Movie | Binging with Babish

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Ingredients

Whole lobster1
Butter2½ tbsp
Shallotfinely minced1
Garlic cloveroughly chopped1
Mushroom~150 gest.
Brandy~¼ cupsest.
All-purpose flour2½ tbsp
Seafood stock2 cups
Heavy cream½ cup
Egg yolk

Steps

1
Halve the lobster carefully, separating the meat from the shell while keeping the shells intact for presentation. Cut the lobster meat into large, evenly-sized chunks.
2
Melt the butter in a large pan over medium heat. Add the finely minced shallot and cook until softened. Add the lobster shells to infuse the stock with lobster flavor.
3
Add the roughly chopped garlic and mushrooms to the pan. Cook until the mushrooms release their moisture, then continue cooking until the liquid evaporates and the mushrooms begin to brown slightly.
4
Pour in brandy and carefully ignite it to burn off the alcohol. Allow the flame to subside naturally, then continue cooking.
5
Sprinkle flour over the mushroom mixture and stir well to coat the vegetables evenly. This prevents lumps when the stock is added.
6
Gradually pour in the seafood stock while constantly stirring until the sauce thickens and becomes smooth.
7
Whisk together the egg yolk and heavy cream in a separate bowl. Slowly add a small portion of the hot sauce while whisking constantly to temper the egg yolk and prevent curdling.
8
Pour the tempered egg mixture back into the sauce while whisking constantly. Keep the heat low to prevent the sauce from breaking or curdling.
9
Season the sauce with lemon juice, lemon zest, fresh tarragon, and fresh parsley. Adjust salt and pepper to taste. Turn off the heat to prevent the fresh herbs from overcooking.
10
Gently fold the cooked lobster meat into the sauce until well combined. Taste and adjust seasoning as needed.
11
Line a baking pan with heavy-duty aluminum foil and mold it to support the lobster shells. Place the lobster shells cut-side down on the foil, then invert another pan on top to create a custom cavity for the stuffed lobster.
12
Generously fill the lobster shells with the lobster and sauce mixture, packing it in as much as possible. Top with grated Gruyère and Parmigiano Reggiano cheese. Drizzle with melted butter.
13
Place the stuffed lobsters in a preheated 450°F (232°C) oven, preferably using convection. Bake until the cheese is melted and golden brown and the sauce is bubbling at the edges.
14
Remove the lobster from the oven. Garnish the plate with fresh parsley and lemon wedges. Add a final grind of black pepper.

Lobster Thermidor

Ingredients

Steps

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