Lobster Thermidor, a classic French dish, is as easy to make as it is elegant. Succulent cooked lobster meat is combined with a sherried cream sauce, stuffed into lobster shells and topped with a Gruyère cheese crust.
4 (1 1/2 pound) lobsters, cooked (see How to Cook a Lobster)
6 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon paprika
1 1/2 cups half-and-half, warmed
3 tablespoons medium sherry
1/2 cup shredded Gruyère cheese
Parsley for garnish (optional)
- Remove lobster meat, but leave shells whole. Do not twist head from tail and leave antennae on head. Wash and drain lobster shells. Place meat (roe and liver, if desired) in a large bowl. Cover bowl and wrap shells, refrigerate both.
- About 25 minutes before serving, in 3 quart saucepan over medium heat, melt butter. Stir in flour, salt, nutmeg and paprika; cook and stir for 1 minute. Stir in half-and-half and then the sherry. Cook, stirring constantly, until thickened. Add the lobster meat, cook just until heated through.
- Preheat broiler.
- Place shells on rack in broiler pan. Fill shells with meat/sauce mixture. Sprinkle evenly with cheese. Broil until heated through and cheese melts.
- Place lobsters on plate and garnish with parsley, if desired.
Makes 4 servings.