Lobster Thermidor is a classic French dish consisting of a creamy mixture of cooked lobster meat, egg yolks and cognac stuffed into a lobster shell. It is finished with a glace which consists of hollandaise sauce, heavy whipping cream and mornay sauce. This recipe serves 8.
4 oz Butter
1 oz Shallots
2 oz Cognac
1 cup White wine
8 oz Mushrooms, sliced
1 oz lb Mustard, dry English
4 each 2.5 lb Lobster, whole split
2 cups Fish velouté thick
1 oz Parsley, white pepper, tarragon
Split lobster in half lengthwise, remove intestinal vein and save coral and tomalley. Cut meat into even chunks.
For the SAUCE:
Place butter into a sauce pot, melt and brown slightly, add in sliced shallots, mushrooms, cook slightly. Add cognac and white wine. Cook 5-6 minutes. Add diced lobster meat, coral and tamale. Season with salt and pepper. Add fish veloute and mustard. Bring to a boil and season to taste. Fill lobster shells with mixture and place in a roasting pan. Pour Glace sauce over and brown in a very hot oven 500°F oven or under the broiler.
For the Glace Sauce:
4 oz Hollandaise sauce
4 oz Mornay sauce
2 oz Heavy cream, whipped
Fold whipped cream into the hollandaise and mornay sauce