An exclusive from Niloufer's Kitchen
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Lobster Thermidor
We are currently running a fundraiser to help World Central Kitchen. Please join in if you can
Lobster Thermidor
Another revelation of the past, it has
been a tradition for us since our arrival to Canada to indulge on every father’s day in this amazing
masterpiece.
Use small lobsters, the tail will give
you the most meat. Most stores steam the fresh lobsters and sell it to you.
You can add scallop and meaty white
fish and fresh crab to make this into a seafood bake.
Find crab shells to serve it in. Grill it to make it au gratin it looks great and you can have portions shared
to each one.
You can buy au gratin dishes, or even
try and save the lobster shells, tough if you are removing the meat yourself.
Count on one small lobster per person as a main course.
Interesting trivia. "Thermidor" is the name of the 11th month of the French Republican calendar. Stemming from the words thermal meaning heat (it hardly relates to lobsters or the weather!) But like with other fame there is always a good story attached.
In the 1890's A play was named Thermidor, relating to the history of that moment in time performing at the Comedy Theater in Paris. To honour the opening night Marie's, a restaurant of great repute and located next door to the theater, created this culinary masterpiece. It continues to be prepared for just special occasions since - thanks to the work involved!
Interesting trivia. "Thermidor" is the name of the 11th month of the French Republican calendar. Stemming from the words thermal meaning heat (it hardly relates to lobsters or the weather!) But like with other fame there is always a good story attached.
In the 1890's A play was named Thermidor, relating to the history of that moment in time performing at the Comedy Theater in Paris. To honour the opening night Marie's, a restaurant of great repute and located next door to the theater, created this culinary masterpiece. It continues to be prepared for just special occasions since - thanks to the work involved!
 |
| Lobster Thermidor served in a tail au gratin. |
4 Lobsters
Remove lobster, cut it into chunky
pieces and season with salt and peppercorns, and squeeze fresh lemon or lime
over it.
In a large pot make the bechamel sauce.
Melt 4 tbsp salted butter
add 4 tbsp plain flour
add 4 tbsp plain flour
Make a roux, and add
2 cups whole milk
Keep stirring with a whisk to keep it
smooth and bring it to a boil till thickens.
Add to this
Seasoning; salt and mixed peppercorns freshly cracked.
1 cup grated Gruyere cheese
1 large sauteed onion; very finely chopped
2 soft boiled eggs; diced and seasoned a dash of cream
A dash of chili sauce like Tabasco
1 tsp made mustard
1 tsp made mustard
Add the chunks of lobster meat
When ready to serve pour into 4 gratin
dishes, sprinkle a mix of grated cheese,
bread crumbs and butter on top and grill under a broiler till bubbly and
golden. Serve warm.
Tips
Add a few tablespoons of cream to make it richer.
If using mustard powder instead of made mustard use just 1/2 tsp and not the whole.
Use a favourite strong cheddar if you cannot find Gruyere.
Add 2 tbsps of dry sherry or rum to your bechamel if you enjoy liquor in your food; originally cognac was added to this French dish!
To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.
For more recipes click
Niloufer's Kitchen : French Bistro
Readers Comments
4th September 2017
Manini Lalbhai Badlani I tried your recipe with prawns since we can't get lobsters here. It turned out awesome. Thank you
Photo credit Sheriar Hirjikaka
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