Thermidor Recipe serve 6
Simmer white wine, vegetables, seasonings and water in a kettle for
Bring to a boil and add the live lobsters. Cover and boil for 20 minutes.
Remove the lobsters when done.
3: Heat slowly the mushrooms with 1 tablespoon of butter,
lemon juice and salt in a covered saucepan for 10 minutes.
4: Add the mushrooms juice in the kettle and boil until the
sauce has reduced to 2 cups. Bring to the simmer.
5: Cook the flour and the butter slowly in another saucepan
for 2 minutes. Add to the sauce, stir it well. Boil during 1 minute
while stirring. When done, add cream to the top.
6: Split the lobsters in two lengthwise. Remove the black
thing around the eyes and the intestine. Take the coral and the liver,
crushed them in a mixing bowl, and blend the mustard, 1/2 cup of whipping
cream, egg yolks. Add the sauce while beating.
7: Heat the sauce again, bring it to the boil while stirring.
Then boil slowly for 2 minutes. Add whipping cream with a tablespoon.
Taste and correct seasoning. Add a spoonful of cream on the top. Set
8: Take the meat from the lobster and cut it into cubes.
Put butter in a skillet over moderate heat. After 1 minute, stir in
the lobster meat, stir slowly, for 5 minutes. Pour in the cognac and
boil until the liquid has reduced by half. Shake the skillet from time
9: Add the mushrooms and 2/3 of the sauce in the skillet.
10: Arrange in a roasting pan the meat, sauce and mushroom
in the shells. Sprinkle with cheese. Put the roasting pan in the oven
at 425° F / 220° C for 15 minutes until sauce is browned.
Wine suggestion: Riesling,
Chablis, Sancerre, dry white wine, Champagne (French