Lobster Thermidor

Lobster Thermidor was created in 1894 by Marie’s, a Paris restaurant near the theatre Comédie Française, to honour the opening of the play Thermidor by Victorien Sardou. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror. Due to expensive and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions. So for valentine’s day you can make this cheats method for your special someone.

Lobster Thermidor

Serves 2 as a main course or 4 as a starter

2 cooked lobsters
½ dry white wine
1 shallot, very finely chopped
handful tarragon leaves, chopped
handful parsley leaves, chopped
1 tsp Dijon mustard
juice ½ lemon
pinch paprika
dash Tabasco sauce
5 Tbs Parmesan, finely grated
1 stick butter, softened

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 minutes until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

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