From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Lobster Thermidor Named for the old Roman name for the month of August (because that's when lobsters are at their best), this is a classic dish from the dawning of the American Gourmet Age. Few restaurants serve it anymore. When done well, it’s incredible. And rich. Don't overcook the lobster meat! 2 live lobsters, about 1 1/2 pounds each 2 Tbs. olive oil 1/2 cup finely chopped white onion 8 oz. portobello, shiitake, or crimini mushrooms, sliced 2 oz. brandy 2 Tbs. butter 2 Tbs. flour 1/8 tsp. Tabasco 1 cup half-and-half 2 Tbs. dry mustard 1/4 cup very finely grated Parmesan cheese 2 oz. dry sherry Freshly-grated French bread crumbs 1. Bring a large pot of water to a rolling boil and in it boil the lobsters for five minutes. Remove and cool; when you can handle them, cut them in half lengthwise and remove all the meat, fat, tomalley, etc. Set aside. 2. Heat the olive oil in a skillet and saute the onions and mushrooms until the mushrooms are softened a little all the way through. Add the brandy and bring to a boil. (Careful: it may flame up, which is all right but requires the usual care.) Remove from the heat. 3. In a saucepan, melt 2 Tbs. of butter over medium heat and add the flour. Make a white roux while stirring constantly. 4. While you’re doing that, heat the half-and-half in a microwave oven till steaming. When the roux is smooth, add the milk and whisk to blend completely. Add the Tabasco and the onions and mushrooms from the skillet. Bring the pan to a light boil. 5. Stir in the mustard, Parmesan, and sherry, and reduce to a simmer. Keep cooking a stirring for about five minutes to thicken. Taste the sauce and add salt if necessary (it probably won’t be) and white pepper. 6. Cut the lobster meat into slices about a half-inch thick and add it to the sauce. Simmer for another two minutes. 7. Place the lobster shells on a baking sheet and spoon in the lobster with lots of sauce. Top with a light layer of bread crumbs. Run under a hot broiler until the sauce bubbles and the bread crumbs brown--just a minute or so. Serves four. This is so good with plain rice--especially if cooked in chicken stock--that I can’t imagine any other side dish. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com