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Before starting this Lobster Thermidor recipe, make sure you have organised all the necessary ingredients.
Cut the shallots into thin slices.
In a saucepan, melt a knob of butter.
Sweat the shallots for a few seconds.
Add the dry white wine and the sprig of tarragon...
... and the fish fumet. Let reduce by half.
Add a tablespoon of mustard to the béchamel sauce...
... and combine.
Place the lobsters on a chopping board and cut each of them in half, lengthwise...
... starting from the head...
... towards the tail. Fold the tail back to cut it easily. Lay out the lobster halves on the chopping board.
Remove the stomach and intestines from the lobsters. Place them on a baking sheet. Season with salt, pepper and paprika.
Add small knobs of butter.
Bake in a hot oven for approximately 12 minutes. Baste often with the cooking juices.
Add the mustard béchamel sauce to the reduced preparation.
Combine well with a whisk.
Pass the sauce through a fine sieve or a chinois with metal mesh...
... squeezing the shallots hard...
... to extract as much flavour as possible.
When the lobsters are cooked...
... remove the meat and red roe from the shells.
Cut the meat and roe into chunks.
You can combine the lobster meat to the sautéed button mushrooms (optional).
Pour some sauce in the cleaned shells...
... then spread some of the lobster meat and mushrooms...
... and cover with sauce.
Sprinkle grated cheese and small knobs of butter on the surface.
Place under an oven grill or a salamander until the surface is golden. Serve immediately.
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