Gastronomixs

Lobster Thermidor

This world-renowned recipe was invented in 1894 at restaurant Maire in Paris, and named after Victorien Sardou's drama 'Thermidor'. In the French revolutionary calendar, Thermidor was the 'month of heat' and the eleventh month of the year (19 July-17 August).

Lobster Thermidor

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Ingredients

5

 

lobsters

 

 

court bouillon

4

dl

fish fumet

2

dl

white wine

8

 

shallots, finely sliced

4

tsp

mustard

3

dl

cream

2

 

egg yolks

80

g

Gruyère

2

sprigs

tarragon

35

ml

cognac

 

 

salt and black pepper

Preparation method

  • Bring the court bouillon to the boil and lower the lobsters into it. Cook them approximately one minute for every 100g.
  • Remove the lobsters from the court bouillon and allow the steam to evaporate. Do not rinse with cold water!
  • Reduce the white wine with finely sliced shallot until 2-3 teaspoons of liquid remain.
  • Add the fish bouillon and reduce again to a few teaspoons.
  • Add 2dl cream and the mustard, and let the sauce gradually thicken.
  • Add the grated Gruyère and let melt. Season with freshly ground black pepper and set aside in the refrigerator.
  • Clean the lobsters by slicing through the shells lengthwise and removing the digestive tract.
  • Cut the claws open and remove the balleen.
  • Arrange the tail and claw meat in the half-shells.
  • Whip the remaining cream and fold the egg yolks, chopped tarragon and cognac through the sauce.
  • Now divide the sauce over the lobster meat and roast in a preheated 220°C until the sauce forms a gratin.

Serving suggestions

  • As main dish with rice pilaf.
  • As main dish with a nice salad of chicory and lamb's lettuce.

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