Carol L. Cain
Lobster Thermidor
This recipe for Lobster Thermidor comes from Gourmets Basic French Cookbook, edited by Louis Diat, and serves 4. Split 3 live lobsters, 1 3/4 to 2 pounds each, or 4 live lobsters 1 to 1 1/2 pounds each. Season them with 1/2 teaspoon salt. Put 1/4 inch salad oil in a large pan, arrange the lobsters in the pan, and bake them in a hot oven (400 deg. F.) for 20 minutes, basting from time to time with the oil. Melt 2 tablespoons butter in a saucepan, add 1 tablespoon chopped shallot and 1/2 cup dry white wine, and cook until it is reduced to 1/4 its original volume. Add 2 cups Mornay sauce (recipe follows), 1 tablespoon chopped parsley, and 1 teaspoon English mustard and cook, stirring, until the sauce is smooth. Correct the seasoning with salt and add more mustard if desired. Remove the lobster meat from the shells and dice it. Wash and dry the shells. Arrange the shells on a heatproof platter and put a little sauce in each. Distribute the lobster meat among the shells. Add 1 tablespoon whipped cream to the remaining sauce and spread this over the lobster meat. Sprinkle with grated Parmesan or dry Swiss cheese and brown the topping under the broiler or in a very hot oven (450 deg. F.). MORNAY SAUCE Prepare Bechamel Sauce: Melt 2 tablespoons butter and in it cook 1 tablespoon finely chopped onion, until the onion is soft but not at all brown. Add 4 tablespoons flour, mix well, and cook, stirring constantly, until it just starts to turn golden. Add gradually, 3 cups scalded milk, and cook, stirring vigorously with a wire whip, until the mixture is thick and smooth. Season the sauce with 1/4 teaspoon salt, 3 peppercorns, a sprig of parsley, and, if desired, a tiny pinch of grated nutmeg. Cook the sauce slowly, stirring frequently, for about 30 minutes, or until it is reduced to 2/3 the original quantity. Strain the bechamel through a fine sieve. Makes about 2 cups. Prepare Mornay Sauce: Mix 3 slightly beaten egg yolks with a little cream, combine with 2 cups hot bechamel sauce and cook, stirring constantly, until the sauce just reaches the boiling point. Add 2 tablespoons each of butter and grated Parmesan or Swiss cheese. ------------------------------------------------------------------- ..There is no indigestion worse than that which comes from having to eat your own words. Roger Campbell State Univ. of New York at Buffalo Bitnet: CAMPBELL@UBVM.BITNET Internet: campbell@acsu.cc.buffalo.edu