Lobster Thermidor Recipe
The classic dish featured in the Joy of Cooking - Lobster Thermidor Recipe.
To use an old, trite phrase: “Whooda thunk it?” John, my always on the cusp of what’s happening webmaster, told me that Lobster Thermidor is one of the most searched for lobster recipes. Go figure. But then again, don’t go figure. Makes perfect sense to me. We’ve been there, done that, with all the artificial stuff and now we’re cooking at home and entertaining with wonderful, classic foods for our guests and families. Now I haven’t made this but, trust me, it’s on my agenda of “Have to try” recipes.
And guess where I found the recipes? Not in my latest cookbook. Oh no, not there. I found several recipes in my real old cookbooks (which is why these heirloom books are worth their weight in edible gold leaf….) Enjoy this lobster thermidor recipe.
Joy of Cooking Lobster Thermidor Recipe
This is from an old Joy of Cooking book. Use a good fish or chicken broth or condensed broth, undiuted for great flavor. Ethan Rombauer used to live near me in Ohio. Ethan and I are champions of each other. He and his fun wife, Susan, have always encouraged me in my foodie adventures. Thanks, Ethan & Susan!
2 freshly boiled lobsters ( 1 to 1 1/2 lbs each)
2 teaspoons butter
2 teaspoons flour
1/4 cup rich cream (I’d use whipping cream or half & half)
1 cup stock ( chicken or fish)
Salt, paprika and celery salt, to taste
A few grains cayenne pepper
1 tablespoon dry sherry
3 tablespoons melted butter
1 1/2 cups fresh bread crumbs
Remove
all meat from the lobsters and cube or dice the meat. Wash and reserve
the shells. Make a roux with the 2 tsp butter and flour, add the lobster
meat
and cook briefly, then stir in the cream and stock and simmer for about
10
minutes, stirring frequently. Season the mixture and preheat the oven broiler.
Remove the pan from heat, stir in the sherry well and spoon the mixture
into
the lobster shells. Mix remaining butter and crumbs and spread over top.
broil until lightly browned and serve.
TO BOIL LOBSTER:
From friend and colleague, Tom Keegan of Keegan’s Seafood. Keegan’s is located in Mt Washington, a suburb of Cincinnati. Tom has the freshest and best seafood! (www.KeegansSeafood.com)
Tom says: “Depends upon the size of the lobster. For a 1-1/2# lobster, boil for 15-17 minutes after the water comes back to the boil – use a whole lot of water volume compared to the amount of lobster. A sprinkling of Old Bay seasoning, lemon slices, a can or bottle of beer that’s allowed to go flat are all good additions. Don’t overcook or it will be tough.”
TO SEE AN INFORMATIVE VIDEO ON COOKING LOBSTER TAIL: IT’S HERE ON MY WEBSITE!!!
History: This Lobster Thermidor recipe dates back much further than I would have guessed. I always think of our obsession with eating lobster as relatively new. That’s not the case!
The first Lobster Thermidor recipe was created a restaurant in Paris in
1894. According to a bit of web research (so take it with a grain of salt…)
the dish “Lobster Thermidor” was created in honor of a new play
that was being debuted. Victorien Sardou’s play “Thermidor”
was opening on January 24 and the dish was created – and served in
its honor.
Lobster Thermidor recipe is a true classic of French Cuisine.
©2006-2010 Rita Heikenfeld and AboutEating.com
