My great love of Maine and all that it has to offer has taught me many lessons. However, there is one in particular that I am especially grateful for, and that is how to cook Maine lobster.
I was quite surprised to learn that once I knew how to cook lobster, there were dozens of wonderful lobster recipes that I would be able to prepare right in my own kitchen.
It was not just a simple lobster roll or lobster salad that awaited me, but my newfound skills would allow me to create much more elegant dishes, such as this rich Lobster Thermidor.
Lobster Thermidor Recipe
Meat from fresh cooked lobster, or cooked frozen lobster tails, works well for this recipe.
Preparation time: 45 minutes (includes casserole baking time)
Lobster Thermidor Ingredients:
2 cooked lobster tails, meat coarsely chopped. Save shells for use when baking.
2 tablespoons butter
1 1/2 tablespoons olive oil
2 tablespoons flour
3/4 cup light cream or half and half
1/4 cup dry sherry or white wine
1 tablespoon lemon juice
1 clove minced garlic
1 teaspoon tarragon
1 teaspoon fresh chopped parsley
1/4 cup diced leeks (white part)
1/4 cup minced red pepper
1/2 cup sliced mushrooms
1/2 cup shredded cheddar cheese (white)
1/4 cup parmesan cheese (ideally freshly grated)
1/2 teaspoon paprika
Salt and pepper to taste
Note… For a thicker sauce, use less half and half and less sherry or white wine.
1. Saute mushrooms and red pepper in olive oil. Set aside.
2. Melt butter, add leeks and garlic. Cook 1-2 minutes. Stir in flour to create roux.
3. Stir in wine and then slowly add cream – stirring constantly. Bring to a boil, then reduce heat.
4. Add lemon juice, parsley and tarragon.
5. Add cheddar, and whisk until cheese has melted. Salt and pepper to taste.
6. Stir in sauteed mushrooms, red peppers and lobster.
7. Place lobster tail shells in a casserole dish. Fill shells with mixture and sprinkle with Parmesan and paprika.
8. Bake 10-12 minutes in a preheated 425 degree oven.
Note… When the Lobster Thermidor is made according to this recipe it will run outside of the lobster shells. The shells are meant for decoration, not as a means to contain the sauce.
Although this dish can be served in its baking casserole, I prefer to present it in individual, serving size casserole dishes, with a shell as garnish. Or, the Thermidor is also great when served over puff pastry in individual portions.
This is a very rich recipe. Therefore, I would keep side dishes simple, perhaps serving a green salad as an accompaniment.
Contributed by Great Maine Vacations
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