My Lobster Thermidor recipe avoids the main pitfall of the traditional in-the-shell method; You can have your lobster meat nice and tender since you don’t have to cook it an extra time to first remove the meat from the shell. It is also simple and easy, you don’t have to worry about procuring whole fresh lobsters, halving them without breaking the shell, removing meat from the claw, serving an odd number of servings etc. In addition, you avoid the hassle of making a béchamel sauce. And it still tastes rich and creamy.
- Lobster Tails (2=300g)
- Mushrooms (100g)
- Onion (0.5)
- Mascarpone (200g)
- Emmental (100g)
- Parmesan (70g)
- White Wine (0.75 cups)
- Cooked Rice (2 cups)
- Garlic (3t)
- Boil 3/4 cups of long grain rice, this will become 2 cups when it is cooked.
- Fully defrost your raw lobster tails if they come frozen. Separate the meat from the shell. Cut the meat into bite sized morsels.
- In a bowl mix 30g of warm butter, 3t of crushed garlic, 0.5t of salt and 0.5t of white pepper. Add the lobster and mix well. Leave it to marinate while you do the next steps.
- If your cheese did not come grated, grate it now.
- Julienne half an onion into small bits and slice the mushrooms into thin slices. Pan fry the onions on low heat with a large knob of butter, adding the mushrooms once the onion begins to brown.
- When the mushrooms become limp turn up the heat and add 3/4 cup of white wine. I tend to use chardonnay for its woody flavour. Let the mixture boil for 30 seconds.
- Add the Mascarpone to the pan and stir till it has melted. Next, gradually sprinkle on all the grated emmental and two thirds of the parmesan while stirring. Turn off the fire as soon as the cheese has melted into stringy clumps. Season with 0.5t salt, 0.5t sugar, 1t black pepper and 1T of tarragon.
- Preheat your oven to 200oC (390oF).
- Divide your cooked rice into 5 ramekins. Press the rice down lightly till it is flat, but do not compact it. Arrange the lobster meat on top of the rice.
- Spoon the cheese sauce evenly into the ramekins and sprinkle the remaining parmesan over the top of each ramekin.
- Bake for 15 minutes or until brown spots begin to appear on the surface.
- You can use semi cooked orzo pasta if you are not used to cooking rice, but rice goes better with this dish. For more information on rice, refer to my White Rice Page.
- The easiest way to separate the meat from the shell is to cut the shell in two lengthwise with a pair of scissors along the ‘spine’.
- For alternative cheeses, refer to my Cheese Page.
- Butter is essential to the taste of lobster thermidor, do not substitute with olive oil.