HPP Lobster Thermidor Recipe with Brandy

Servings: 2

Easy Lobster Thermidor Ingredients

• Two HPP Half Split Lobsters (2 x halves, thawed)
• 1/4 cup butter
• 1 tablespoon all-purpose flour
• 1/3 cup whole milk (cold)
• 1/4 cup gruyere cheese, grated
• 1 teaspoon dijon mustard
• Half shallot (finely diced)
• 1 Tablespoon finely chopped fresh chives
• Whole lemon
• 1/4 teaspoon salt
• 1 oz Brandy

Prep

1. In a small saucepan on medium-low heat, melt 1/4 cup butter. Dice shallot very fine; add to melted butter. Stir until shallots are translucent, but do not brown! (approximately 3 minutes).
2. Add brandy – stir and reduce for 2 minutes, or until brandy has disappeared. Careful, the brandy may ignite!
3. Whisk in one tablespoon all-purpose flour. Continue whisking on the heat for 2 minutes.
4. Add 1/3 cup COLD milk, and whisk vigorously to avoid lumps. The sauce will thicken as it comes to the boil. Sauce may look too thick – it will thin to correct consistency with the addition of the lobster.
5. Add dijon mustard and salt. Simmer 2 minutes on low heat, stirring occasionally.
6. Remove lobster meat from shells, and pat very dry with a paper towel. Slice into large chunks.
7. Add chopped lobster to the sauce, and simmer 2 minutes.
8. Remove from heat. Add 1/4 teaspoon of lemon zest, and a small squirt of lemon, half the cheese, and one tablespoon chopped chives. Stir to combine.

Cook

1. Pre-heat oven to 425 degrees F.
2. Place empty lobster shells on the roasting rack, or scrunched up aluminum foil to hold stable and upright.
3. Add still-warm lobster mixture to lobster shells, and top with remainder of grated cheese.
4. Place lobsters in the oven for 8-10 minutes, or until nicely browned on top.
5. Garnish lobsters with remaining chopped chives, and serve immediately, with toasted bread and lemon wedges.