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Lobster Thermidor

This recipe appears in The Influence of People and Places from our Early Spring 2023 issue.

Courses
Ingredients
    For the lobster
  • 2 shallots (minced)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 cloves garlic
  • 1 teaspoon tarragon
  • 2 1-lb. lobsters, split (remove meat and save shell)
    • For the sauce
  • 3 cups cream
  • 1/4 cup sherry
  • 1/4 cup Swiss cheese (shredded)
  • 1/4 cup Parmesan cheese
  • 1 pinch paprika
  • 1 pinch cayenne
  • 1/2 cup toasted panko breadcrumbs
  • 2 tablespoons minced parsley
Instructions

  1. Sweat shallots in a pan, add tarragon and lobster, and cook for 3 minutes. 

  2. Deglaze the pan with sherry, add flour and stir. Add the cream and bring to a simmer. 

  3. Add ¾ of the cheese and incorporate, then add cayenne and paprika. 

  4. Allow the mixture to cool, then stuff into shells. Top with breadcrumbs and remaining cheese, broil for 7 minutes, and enjoy!

Read it online: https://www.capemaymag.com/recipe/lobster-thermidor/
Chef Jon Davies
Chef Jon Davies
Executive Chef