Lobster thermidor

Lobster Thermidor

Yield: 2 servings or 4 sides.

Ingredients:

  • 1 small onion, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 single serve dry white wine
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 peppercorns
  • 4 6 oz lobster tails
  • 4 oz fresh mushrooms, sliced
  • 15 g (~1 Tbsp) butter
  • 15 g (~1 Tbsp) flour
  • 1½ oz Brandy or Cognac (optional)
  • 125 mL (~½ cup) heavy cream
  • 1 Tbsp Dijon mustard
  • 40 g Gruyère or Swiss cheese, grated
  • 15 g Parmigiano-Reggiano, grated

Directions:

  • Preheat the oven to 425°F.
  • In a large heavy bottom pot over medium heat, saute the onion, carrot, and celery with some butter.
  • When the mirepoix is softened and begins to get some color, deglaze the pot with the wine.
  • Add in the parsley, bay leaf, thyme, and peppercorns and simmer for ~15 mins.
  • While waiting for the raw wine to cook out, prepare an ice bath in a large mixing bowl.
  • When the liquids are ready, bring to a rolling boil and add the lobster tails and cook ~5 mins.
    • The tails won’t be completely cooked yet, but they will finish throughout the process.
  • Remove the tails to the ice bath to stop their cooking.
  • Remove the lobster liquids from the burner and set aside to steep.
  • In a covered saucepan over medium heat, sweat the mushrooms with a pinch of salt to release as much of their liquids as possible (~10 mins).
  • When the mushrooms are done, add the mushroom liquids to the lobster liquids, reserving the mushrooms themselves.
  • Strain the lobster/mushroom liquids discarding any of the solids.
    • If more than 250 mL, then reduce as needed.
    • Else if less than 250 mL, then add water as needed.
  • Place a pot over medium heat.
  • When hot, add the butter and stir until melted.
  • Add flour and stir constantly.
  • Add the lobster/mushroom liquids in a slow and steady stream whisking constantly to prevent lumps.
  • Whisk in the brandy/cognac, if using.
  • Whisk in the heavy cream.
  • Continue whisking until it begins to simmer, reduce, and begins to thicken.
  • Remove from the heat and stir in the Dijon mustard, Gruyère, and Parmigiano-Reggiano.
  • Remove the lobster meat from the shell being careful to not break the shells as these will be used later.
  • Cut the lobster meat into ½” cubes.
  • If the sauce is too thick to easily stir, then thin with a little extra cream.
  • Gently fold the cooked mushrooms and enough of the sauce to thoroughly dress the lobster meat.
  • Arrange the lobster tail shells on a rimmed baking sheet.
  • Heap the lobster mixture into the shells, adding more sauce if there is room.
  • Sprinkle with additional cheese.
  • Place in the upper ⅓ of the oven for 10-15 minutes, until the sauce is bubbling and the cheese is browning.