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Lobster Thermidor
Created by: Howcan Team
Ingredients
- 2 (1 1/2 pound) live lobsters
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/4 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 cup dry white wine
- 1/4 cup bread crumbs
Instructions
- Preheat the oven broiler.
- Bring a large pot of salted water to a boil. Add the lobsters and boil for about 8 minutes. Remove the lobsters from the pot and let them cool. Once cooled, remove the meat from the claws, tail, and body. Chop the meat into bite-sized pieces and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour until smooth. Gradually whisk in the milk, stirring constantly until thickened. Remove from heat, and stir in the Gruyere and Parmesan cheeses until melted. Season with salt, pepper, and paprika. Stir in the lobster meat and spoon the mixture into lobster shells or ramekins.
- In a small bowl, mix together the wine and bread crumbs. Sprinkle over the lobster mixture.
- Place the lobster shells or ramekins on a baking sheet and broil for 5 minutes, or until the top is golden and bubbly.
- Serve hot and enjoy!
Lobster Thermidor is a classic French dish that originated in Paris in the late 19th century. It is said to have been created by the famous chef Auguste Escoffier at the renowned Café de Paris. This luxurious dish features tender chunks of lobster meat mixed with a creamy, flavorful sauce made from egg yolks, brandy, and mustard, then topped with a decadent layer of cheese and breadcrumbs before being baked to golden perfection. Today, the best versions of this dish can be found in upscale French restaurants around the world, with chefs adding their own unique twists to the traditional recipe. The key to a perfect Lobster Thermidor lies in using fresh, high-quality lobster and creating a rich, velvety sauce that complements the delicate flavor of the seafood. While the classic method of preparing Lobster Thermidor involves baking the mixture in the lobster shell, some chefs also serve it in ramekins for a more modern presentation. Whether enjoyed in Paris or at a top-notch restaurant elsewhere, Lobster Thermidor is a timeless indulgence that continues to delight food enthusiasts with its exquisite flavors and elegant presentation.
60 min
4
450 calories
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