Lobster Thermidor is a creamy lobster recipe which reminds me of Oysters Rockefeller. Each bite is definitely heavenly. Feel free to be generous with the cheese.
If you want to prepare the sauce ahead of time, make sure that you refrigerate it. Heat it over low heat.
1 medium sized cooked lobster
4 spring onions finely chopped
2 tablespoons flour
1/2 teaspoon dry mustard
2 tablespoons white wine or sherry
1 cup milk
3 tablespoons cream
1/2 cup grated Gruyere cheese
1 tablespoon chopped parsley
Salt and freshly ground black pepper to taste
With a sharp knife, cut the lobster in half lengthwise. Remove the meat from the tail. Wash the shells and set it aside to let it dry. As for the meat slice it into 2 cm pieces. Transfer it to a covered container and refrigerate.
Melt the butter in a medium sized frying pan. SautÃ© the spring onions for 2 minutes or until it is soft. Add the flour and mustard. Cook it for 1 minute. Slowly pour in the wine and milk while stirring. Let the mixture boil and thicken. Let it simmer for a minute.
Place the cream, parsley and lobster meat in the frying pan. Cook it for another 2 minutes or until the lobster is heated through. Season it with salt and pepper.
Spoon the lobster and cream mixture onto the lobster shells. Sprinkle with cheese and add some butter. Place the lobsters in a preheated grill or oven. Heat it for another 2-3 minutes or until the cheese melts and the tops are lightly browned. Serve immediately with pasta or vegetables.
Photo Courtesy Of: Â Â prawncrackers