Thermidor lobster

Preparation

Lobster thermidor is a preparation from France with high difficulty. Reserve about 55 minutes in total (30 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.

1. 1

   Cook lobsters in salted water for 12 minutes; cool

   Cook lobsters in salted water for 12 minutes; cool, open and extract the meat, reserving shells. Taste before serving: the balance between salt, acidity and fat defines the final result.

   Taste before serving: the balance between salt, acidity and fat defines the final result

   • 12 min

   Start 12 min
2. 2

   Prepare bechamel with butter

   Prepare bechamel with butter, flour and milk; add cream, mustard and flambéed brandy.

3. 3

   Chop the lobster meat and mix with bechamel and poached shallot

   Chop the lobster meat and mix with bechamel and poached shallot.

4. 4

   Fill the shells with the mixture; sprinkle gruyere and parsley

   Fill the shells with the mixture; sprinkle with gruyere and parsley.

5. 5

   Gratin at 220 C for 8-10 minutes until the surface is golden.

   Gratin at 220 C for 8-10 minutes until the surface is golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later

   • 10 min

   Start 10 min
6. 6

   Serve immediately in the shells with green salad

   Serve immediately in the shells with a green salad.