Lobster Thermidor
Ingredients
- 2 lobsters, 2 pounds each (or so)
- 1 cup sliced exotic mushrooms
- 1 stick butter
- 1 cup green onions, chopped
- 2 Tbs. flour
- 1 1/2 cups whipping cream
- 1/2 tsp. salt
- 1/4 tsp. cayenne
- 1/2 tsp. tarragon
- 1/4 cup brandy
- 2 egg yolks, beaten
- 1/2 cup bread crumbs
Instructions
- 1
Boil the lobsters for 15 minutes in salted water. Drain, then cut in half with a sharp knife, inserting the point into the back and cutting first backwards then forwards (carefully!). Remove the meat from the tail and claw, and reserve the shell.
- 2
Chop the lobster meat into pieces about the size of the end of your finger. Chop the mushrooms slightly smaller.
- 3
In a heavy skillet, melt the butter and sautee the green onions. Stir in the flour thoroughly, and cook over low heat for about three minutes.
- 4
Add the brandy and let it boil for about two minutes. Add the cream, salt, and cayenne. Bring to a light boil, whisking to blend.
- 5
Beat egg yolks with 2 Tbs. water. Stir quickly into the sauce.
- 6
Add the mushrooms, agitating the pan to cover them completely with the sauce. When the mushrooms are soft, add the lobster and heat through.
- 7
Spoon the mixture into the lobster shell and top with bread crumbs. Run the filled shells under the broiler until the contents bubble and the bread crumbs brown.