Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside. 12701571 at Unit 1C Weaver's Yard, Bembridge, Isle of Wight, PO35 5US Slowly pour the egg/cream mixture in while whisking continuously.Keep whisking until the sauce become thick like custard. The dish consists of a creamy mixture of cooked lobster meat, egg yolks, brandy stuffed into a lobster shell. Set aside to cool for a few minutes Cook briefly over a gentle heat for a couple of minutes and then pour in the milk, whisking continuously. Receive new Sugar, Spice & Glitter posts, free to your e-mailFood, Family and Travel - Mom Blogger based in US and CanadaAn indulgent and rich stuffed Lobster recipe with a buttery bechamel sauce, this Lobster Thermidor was originally created by the incomparable Auguste Escoffier, arguably the father of French Cuisine.Long before Julia Child ever set foot in a French kitchen, Chef Escoffier had written his Funny enough, my first attempt at lobster thermidor was not inspired by my love of French food at all – it was inspired by my 6 year old’s love of H2O (a Netflix mermaid show from the early 2000’s).

It can also be served with an oven-browned cheese crust, typically Gruyère or Parmesan. For the cheese, if you can’t find any french, try parmesan or asiago.

3 tablespoons brandy 3 tablespoons double cream 1 tablespoon finely chopped fresh tarragon ¼ teaspoon white pepper 1 teaspoon salt 75g grated cheese, Gruyère, Comté or cheddar. Use a cracker and pointed paring knife/picker to extracted all the meat inside.Cut all the extracted lobster meat into half inch chunks and add them to the lobster juice container above.In a small saucepan over low/medium heat, melt 1 tablespoon butter and saute sliced mushroom and 1 teaspoon lemon juice until soft.Add 3/4 of seafood stock to the mushroom, bring to boil then simmer for 10-15 minutes to reduce into halfWhisk 1 egg yolk with half tablespoon powdered mustard and heavy cream.Mix remaining seafood stock with flour, stir well to make sure no residue.Make sure heat is on low/simmering.

I saw a couple recipes with peppercorn, black pepper, cayenne… Though they all good, I just feel their flavor might cover bits of the natural freshness scent of lobster, as well as the nutty sweet of cognac being blended into. So for me, no spice is better actually.Go light on the salt since lobster meat is naturally well-seasoned in its own. A simple lemon dressing, oil and balsamic dressing, or even a sprinkle of Parmesan cheese should be adequate to help the veggies compliment the lobster. Once foaming, stir in the lobster meat, any juices and the roe and green tomalley, if using. Crack the claws to remove that meat and also remove the meat from the legs. Melt the butter in a large saucepan and add the lobster meat and the sherry or brandy. The ingredients in the bouquet garni vary to suit the final dish.

Lobster Thermidor needs no introduction, not least from me. Bring a pot/steamer with enough water to a boil. If you can’t, for some reason, work with live lobster, try the tails. A little less theatrical than serving stuffed lobsters, but a lot easier and quicker!The sauce itself may sound complicated, but it’s straight-forward and low maintenance. Asparagus or green beans would be my preference.As the lobster is heavy, opt for light appetizers or a light dessert, if any.Cook the lobsters – either steaming for 8 minutes per lobster or use our Instant Pot method. When the sauce is thickened and lump free, whisk in the stock/wine reduction.Let the sauce simmer gently for a couple of minutes, then add the brandy, cream, tomato purée and mustard. Stir a couple time to mix.Pour the cognac all over lobster meat. Prepare the lobster shell for filling by removing the tail meat and slicing it into 5 or 6 pieces and remove all other meat from the body cavity to a bowl. Same way for any extra sauce/lobster meat too. Also Spoon in the custard cream sauce. Bring to boil to vaporize all the alcohol.Sprinkle in some finely mince parsley, tarragon and other herbs. Recipe courtesy of Emeril Lagasse, originally appearing in Emeril's Delmonico: A Restaurant with a Past, William Morrow Publishers, New York, 2005 But consider yourself warned – once you try lobster thermidor, you’ll never be satisfying with plain lobster tails ever again!The most classic serving would simply be garlic toast, however many restaurants now serve it with rice, pasta or mini-dumplings (think gnocchi or spaetzle).If serving along veggies, try to opt for roasted or steamed veggies that don’t compete with the lobster for center stage. Registered in England & Wales Company no. Extra sauce is perfectly paired with boiled/steamed green bean and carrot  as dipper.

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