Maine Lobster Thermidor Recipe
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Courtesy of Maine Lobster Marketing Collaborative | Serves 2
Did you know that January 24th is National Lobster Thermidor Day? It's only fitting that we post a lavish Maine Lobster Thermidor recipe for you today! Great for a romantic dinner at home, this indulgent 117 year old French dish has been loved throughout the ages for good reason. Bon appétit!
- 1 Cooked Maine Lobster (1.4-1.6 lb)
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1 3/8 cups fresh fish stock
- 1/4 cup white wine
- 1/4 cup double cream
- 1/2 teaspoon hot English mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- Cut the Maine lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven’s broiler.
- Place the Maine lobster halves on a broiling pan or baking sheet, and spoon the sauce over the Maine lobster meat in the shell. Sprinkle Parmesan cheese over the top. Broil for 3 to 4 minutes, just until golden brown.
- Serve immediately