Easy-peasy Lobster Thermidor

With the winter chill lingering on longer than usual, I decided to serve my dinner guests a Lobster Thermidor as the Entree. Lobster Thermidor  is a dish which draws immediate oohs and aahs from a crowd and establishes your undisputed reputation as a master chef. The traditional recipe requires a lot of preparation but I have found a quick and painless way of making this classic dish. an easy way out.

With Valentine’s day looming up, it’s time to start thinking of doing something special and romantic. Nothing can be more romantic than a candle light dinner at home with a special dish to make your loved one feel even more special on this special day.

First off, get someone to deliver a fresh lobster – one that’s been cleaned and deveined. Live lobsters would be the best option but ever since my vegetarian cook thought she was being attacked by the lobster that jumped out of the hot water, I’ve decided to buy dead lobsters instead. I still prefer going to the local fish market and haggling with the fisher women but these days I find cleaning the fish a bit tedious and  with  an efficient home delivery fish service like Pesca that provides fresh fish, cut the way you want, my fishing in the market is restricted to the days when I want to actually interact with the fisher women .

                               

Make sure you also have on hand some mushrooms, milk/cream, flour, olive oil and cheese. The rest of the ingredients should be easily available on your kitchen shelf. So for your romantic dinner for two, you will need

2 Rock Lobster cleaned and deveined with the carapace ( 200-350 g per piece)
1 tbspn butter
1 tbspn olive oil
1/4 cup finely sliced mushrooms
2 tbspns refined flour
1/4 tspn freshly ground black pepper
1/4 tspn ground mustard powder
3/4 cup milk
2-3 drops of fiery hot Tabasco ( Opitional)
1/4 cup grated cheese for the sauce ( I love Amul‘s regular cheese)
1/4 cup grated cheese for the topping
What to do:
1.Fill up a large pot with water and add a teaspoon of salt and bring to the boil.
2. In the meanwhile, wash the lobster tails and heads under running water to remove any grit or sand.
3. Put the lobster in the boiling water and allow to cook till they turn orange.
4. In the meanwhile, heat the butter and oil in a pan.
5. Add the sliced mushrooms and saute for 1 minute
5. Add the flour and spices and make into a roux.
6. Stir in the milk and cook on medium heat .
7. Add the grated cheese and turn off heat.
8. The lobsters should be done in 5-10 minutes so take out of the water keeping some just as reserve to dilute the sauce if required.
9. When the lobster tails cool down, remove the meat from the shell and chop into four large pieces. With a kitchen scissors carefully cut the tail into two pieces. Do the same with the head and place the shell in a baking tray/pan.
10. Add the lobster meat to the cheese sauce and cook for a bit. 
11. Assemble the lobster shell and fill with the meat.
12. Sprinkle grated cheese on top and grill for 5 minutes in a hot oven or till top is crusty and done.
Then turn down the lights, and bring your Lobster Thermidor with the flourish of a Domestic Goddess, to a well laid out table and watch the eye popping surprise of delight!
Serve with a crisp salad or with sauted green beans, red peppers……. accompanied with a chilled bottle of  Fratelli’s Chardonnay.

Image – I’ve taken the liberty of using the photo from Pesca’s website

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bellybytes

An accidental cook who likes to travel, read, watch movies and do yoga. Currently busy with full time granny duties.

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