Valentines day lobster thermidor
Fish tales
Magazine

Lobster thermidor

Recipe (dinner)

This classy romantic dish is the best way to surprise your Valentina or Valentino! According to culinary experts, this dish was very likely served as a premiere meal for theatre piece Thermidor for the first time in restaurant Maire in Paris, in 1894. And now you can make it too!

  • 1

    Preheat the grill. Boil the lobster for 4 minutes and allow to cool off.

  • 2

    Cut the lobster in half. Spoon the head empty and remove the meat from the legs and joints.
    Cut the meat from the tail, legs and joints into cubes. Spread the cubes on the lobster halves. Place the lobster halves with the open side up in a baking tray.

  • 3

    Take the saucepan and heat the butter. Add the shallot and fry until glassy .

    Deglaze with the brandy and add the white wine. Reduce this to one-third, then add the stock. Also reduce this to one-third.
    Add the cream and the dijon mustard. Squeeze the lemon and add pepper and salt. Reduce this to one-third.

  • 4

    Mix half of the cheese with the sauce and spread the sauce over the lobster halves. Sprinkle the remaining cheese on the sauce in the lobster halves.

    Cook the lobsters au gratin 2 to 3 minutes under the hot grill.

Ingredients

  • - 1 whole lobster 400-500 gr (or as a main course : 2 pieces or 1 large, up to a kilo)

  • - 20 gr butter

  • - 2 tbsp shallot, finely chopped

  • - 4 tbsp brandy

  • - 150 ml dry white wine

  • - 150 ml fish stock

  • - 100 ml cream

  • - 1 tsp dijon mustard

  • - 1 lemon

  • - 20 gr gruyere cheese, grated

  • - salt and pepper

  • 30 min
  • 2 persons