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.

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

Steps

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

More recipes with butter, cream, eggs, wine or swiss cheese

Adapted from “Lobster Thermidor” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.