Lobster Thermidor is a classic French dish of pure luxury. The dish consists of a creamy mixture of cooked lobster meat, egg yolks, brandy stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère or Parmesan. Also the sauce must contain mustard to give it a little spicy kick. The best one for this dish is Dijon. I serve this dish with a glass of chilled white wine typically Pouilly-Fuisse. This is a luxury for those you love. Also, the sauce has proven very successful with other seafood including Bass, Cod, Shrimp and Prawns.
- Split the lobsters in half lengthwise.
- Brush with the vegetable oil and sprinkle with salt and pepper.
- Broil, split side up, under medium heat for 5 minutes.
- Remove from broiler and dot with 6 tablespoons of butter.
- Bake in a hot oven (400F, 200C) for 10 minutes.
- Allow to cool, then remove the meat from the shells and slice it.
- Brush the inside of each shell lightly with mustard.
- Meanwhile, simmer the cream over low heat for 30 minutes, until reduced by about half. In a small saucepan over medium heat melt 4 tablespoons of butter and stir in the flour.
- Add the milk slowly, stirring constantly, until sauce thickens.
- Mix in the cream and the lobster coral.
- Return the lobster meat to the shells and cover with sauce.
- Sprinkle with Parmesan cheese, dot with remaining butter, and bake in a hot (400F, 200C) for 10 minutes.