Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Boil a large pot of salted water. Kill the lobster by inserting a knife vertically into the back of the head and bringing it down in one swift motion. Submerge it in the boiling water and cook for 8 to 10 minutes.
2. Move the lobster straight into ice water to stop the cooking.
3. Cut the lobster in half. Remove the meat from the body and claws. Rinse the empty shells gently, pat them dry and set them in a baking dish.
4. In one pan, melt 2 tablespoons butter, add the mushrooms with salt and pepper and sauté until all their liquid has evaporated. Add the lobster meat and cook for a couple of minutes. Add the tarragon and white wine and reduce until about half remains.
5. In a second pan, melt 3 ounces butter, add the shallots and cook for a couple of minutes. Stir in the flour to make a roux and cook on low heat for a few minutes. Add the milk and mix well. Add the lobster tomalley if saved, the mustard, cayenne, cheese and cream cheese (if using), and mix well. Pour in the mushroom and lobster mixture, blend well and season with salt and pepper.
6. Fill each lobster half with the sauce and top with more Swiss cheese and Reggiano. To serve right away, broil until golden brown. To make ahead, refrigerate; then preheat the oven to 375°F (190°C) and bake until the internal temperature reaches 155°F (68°C), broiling at the end if the top is not golden.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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