Lobster Thermidor is a real ‘old-school’ recipe, dating back to 1891. This modernized recipe is fresher, lighter, and omits the egg to thicken – much easier to execute at home.
Two naked lobster splits (2 x halves, thawed)
1/4 cup butter
1 tablespoon all-purpose flour
1/3 cup whole milk
1/4 cup gruyere cheese, grated
Teaspoon dijon mustard Half Shallot
One tablespoon finely chopped fresh chives Whole lemon
1/4 teaspoon Salt
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. Add brandy – stir and reduce for two minutes, or until brandy has disappeared. Careful, the brandy may ignite!
Whisk in one tablespoon all-purpose flour. Continue whisking on the heat for two minutes. Add 1/3 cup COLD milk, and whisk vigorously to avoid lumps. 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.
Add dijon mustard and salt. Simmer two minutes on low heat, stirring occasionally.
Remove lobster meat from shells, and pat very dry with paper towel. Slice into large chunks.
Add chopped lobster to sauce, and simmer two minutes.
Remove from heat.
Add 1/4 teaspoon of lemon zest, and a small squirt of lemon, half the cheese & one tablespoon chopped chives. Stir to combine.
Pre-heat oven to 425 degrees F.
Place empty lobster shells on roasting rack, or scrunched up aluminum foil to hold stable & upright.
Add still-warm lobster mixture to lobster shells, and top with remainder of grated cheese.
Place lobsters in oven for 8-10 minutes, or until nicely browned on top.
Garnish lobsters with remaining chopped chives, and serve immediately, with toasted bread and lemon wedges.