🍽️ Classic Lobster Thermidor

Name: Classic Lobster Thermidor
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g lobster (1 lobster); 1 parsley root; 1 stalk celery; 1 carrot; 1 onion; 3 sprigs parsley; 1 bay leaf; 2 thyme sprigs; 100 ml white wine; 40 ml cognac; 1 shallot (finely diced); 1 tbsp butter; 400 ml fish stock; 50 ml white wine; 4 tbsp béchamel sauce (pack or homemade); 0.5 tsp hot mustard; salt; cayenne pepper; 2 tbsp heavy cream; 50 g grated cheese

772 kcal · 30 min · 4 servings

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Ingredients

800 g lobster (1 lobster)
1 parsley root
1 stalk celery
1 carrot
1 onion
3 sprigs parsley
1 bay leaf
2 thyme sprigs
100 ml white wine
40 ml cognac
1 shallot (finely diced)
1 tbsp butter
400 ml fish stock
50 ml white wine
4 tbsp béchamel sauce (pack or homemade)
0.5 tsp hot mustard
salt
cayenne pepper
2 tbsp heavy cream
50 g grated cheese

Instructions

1. Peel the vegetables and cut them into coarse cubes.
2. Bring 1.5 liters of water and 100 milliliters of white wine to a boil in a pot.
3. Add the vegetable cubes, fresh parsley, thyme, and bay leaf to the liquid.
4. Season the broth with salt and pepper and let it simmer gently for about 15 minutes.
5. Dip the lobster head-first into the hot broth.
6. Cook the lobster through for 8 to 10 minutes, depending on its size.
7. Remove the lobster and immediately shock it in cold water.
8. Split the lobster lengthwise down the middle using a large, sharp knife.
9. Remove the meat from the tail and the claws.
10. Cut the removed meat into thick slices.
11. Marinate the meat slices with cognac.
12. Clean the empty lobster shells (carcasses) and wash them thoroughly.
13. Dry the shells with a kitchen towel.
14. Place the shells on a baking tray lined with baking paper.
15. Preheat the grill.
16. Sweat the shallots in hot butter.
17. Deglaze the shallots with 50 milliliters of white wine.
18. Let the liquid reduce slightly.
19. Pour in fish stock.
20. Cook the sauce down to one quarter of its original volume.
21. Stir in the béchamel sauce while continuing to cook the mixture.
22. Strain the sauce through a fine sieve.
23. Stir mustard into the strained sauce.
24. Finally, season the sauce with salt and cayenne pepper.
25. Fill some sauce into the two empty lobster halves.
26. Place the marinated lobster meat on top of the sauce in the shells.
27. Stir whipping cream into the remaining sauce.
28. Distribute the creamy sauce over the meat.
29. Sprinkle cheese over the dish.
30. Gratin the dish for about 4 minutes under the grill.

Nutrition per serving

kcal: 772
Protein: 87 g · Fett/Fat: 27 g · Carbs: 15 g