Maine Lobster Thermidor
This is one of the most delightful ways to serve lobster. The sauce with white
wine, double cream and English mustard is delicious.
- 1 medium (1 1/2 pound) cooked Maine lobster
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1 3/8 cups fresh fish stock
- 1/4 cup white wine
- 1/4 cup double cream
- 1/2 teaspoon hot English mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese
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- Cut the Maine lobster in half lengthwise, and remove the meat from the claws
and tail. Leave to one side. Remove any meat from the head and set aside. Cut
the meat up into pieces and place back into shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook
and stir until tender. Mix in the fish stock, white wine and double cream. Bring
to a boil, and cook until reduced by half. Mix in the mustard, lemon juice,
parsley, salt and pepper.
- Heat your oven’s broiler.
- Place the Maine lobster halves on a broiling pan or baking sheet, and spoon
the sauce over the Maine lobster meat in the shell. Sprinkle Parmesan cheese
over the top. Broil for 3 to 4 minutes, just until golden brown.
- Serve immediately.
Yield: 2 servings
Recipe and photo credit (used with permission): Maine Lobster Marketing Collaborative
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