How To Make Lobster Thermidor Seafood Recipes - Lobster Thermidor Seafood Ingredients : 675g/1 ½ lb cooked lobster, 1 tbsp oil, 45g/1 ½ oz butter, 2 shallots, finely chopped, 100ml/3 ½ fl oz dry white wine, 1 tbsp chopped tarragon, 1 tsp each chopped chervil and parsley, 150ml/5 fl oz béchamel sauce, 150ml/5 fl oz double cream, 1 tsp French mustard, ½ tsp paprika, 4 tbsp freshly grated Parmesan or Gruyere cheese.
* Remove and crack the lobster claws, take out the meat and dice it.
* Split the lobster in half lengthwise, remove the tail meat and coral (eggs) if any, chop and add to claw meat. Scrape the shell as clean as possible.
* Heat the oil and butter, then cook shallots over a gentle heat until transparent.
* Add the wine, boil rapidly until reduced by half.
Preheat the grill to its highest setting.
4 Add the herbs, bechamel sauce, cream, mustard and paprika to the pan. Bring to boil, reduce heat and simmer for 2-3 mins or until the sauce is a creamy consistency. Season to taste.
5 Put some of the sauce into the base of the shell, then the meat, then another layer of sauce. Sprinkle cheese over the top and grill until hot and bubbling, and the cheese has browned.
To make bechamel sauce, heat 290ml / ½ pt milk gently with a bay leaf, blade of mace and a little onion, strain and add gradually to 20g / 1oz melted butter mixed with 20g / 1oz flour and simmer for 2-3 minutes.
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