Lobster Thermidor
Author: Epicurus.com Kitchens
  • 1 raw egg yolk
  • some cheese
  • some cream
  • a little Brandy
  • 1 whole lobster
  • salt and pepper
  • butter
  • Bechamel Sauce, see Recipe
  • strong mustard
  • chives or flat parsley leaves for garnish
  1. Split a lobster in half lengthways, remove the gritty sac and discard. Crack the claws. Season the lobster with salt and pepper and roast in 220 degrees C /425 degrees F /gas mark 7 oven for 10 minutes, basting with the melted butter.
  2. Remove the lobster meat from the shells and slice it, mix it with Bechamel sauce, to which you have added strong mustard, a little brandy, a raw egg yolk, some cheese and cream. Replace the meat in the shells and top with more sauce, sprinkle with cheese. Brown in the oven.
  3. Serve one half lobster per person as an appetizer. Garnish with fresh parsley leaves and/or whole chives.
You may also make this dish with lobster tails, which may be more readily available in the heartland, frozen, than fresh lobster. Defrost frozen lobster tails before preparation.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/lobster-thermidor/3540/