France

Lobster Thermidor

Lobster thermidor is a dish created by stuffing an empty lobster tail with sautéed lobster meat that is cooked with butter, a light wine (often sherry), and cream. The resulting sauce is stuffed into a lobster shell then topped with either a cheese, mushrooms or combination of vegetables before being placed under an open flame or broiled. The dish originated in Europe but was popularized in the US in the mid-20th century. Perhaps the most prominent reference to Lobster Thermidor is in the movie Citizen Kane; while never shown, is it used as an example of early 20th century Northeastern haute c

Allergens named in the ingredients: Crustaceans, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

½ lb (225 g) cooked lobster meat, preferably from the tail; see notes
1 cleaned lobster tail shell
3 tablespoons butter or margarine
1 cup (240 ml) heavy cream
2 egg yolks
½ cup (120 ml) sherry or brandy
½ cup (120 g) grated gruyere or mozzarella cheese
Salt
Freshly-ground black pepper

Method

In a serving bowl, mix together egg yolks and cream, then set aside for later use.
In a saucepan large enough to accommodate everything, warm the butter over low heat until it melts.
Add the cooked lobster meat and wine to the butter, then sauté over medium-high heat for about 2–3 minutes, or until the meat is warmed through and the wine has been mostly absorbed.
Slowly add the cream and egg mixture, stirring all the time to ensure that the sauce is evenly mixed.
When the sauce has thickened remove from heat.
Set oven to broil or prepare an open flame.
Carefully stuff the empty lobster tail with the filling.
Top the filling with the grated cheese, salt, and pepper.
Place the filled shell underneath the open flame and broil for 3–8 minutes, or until the cheese melts and turns a golden brown.
Remove from the oven, and serve on a warmed plate with garnish and appropriate accompaniments.