Lobster Thermidor Recipe - A Sharp Blades New Year's Eve Showstopper

Here at Sharp Blades, we think that the appropriate equipment can turn cooking from a chore into an art.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare and Cook the Lobsters: Heat a large saucepan of generously salted water until it comes to a rolling boil. The lobsters should be delicately submerged headfirst in the water using tongs. Cook, covered, for 8 to 9 minutes. To halt the cooking process, remove the lobsters and put them in an ice bath right away. Allow it to cool fully. Cut the lobsters in half lengthwise with your kitchen shears and Sharp Blades Chef's Knife. Take the meat off of the tail, knuckles, and claws. Cut the meat into large, bite-sized chunks. For serving, set aside the empty head and tail shells.

Step 2

To make the Thermidor Sauce: Melt the butter in a skillet over medium heat. Add the minced shallot and simmer for about 3 minutes, or until it is transparent and tender. To burn off the alcohol, carefully add the cognac (keeping it away from any flames) and boil for one minute. Add the fish stock and white wine. Reduce by half after bringing to a simmer. Reduce the heat and mix in the Dijon mustard and heavy cream. Simmer the sauce gently for five to seven minutes, or until it thickens enough to coat the back of a spoon. Add white pepper and salt for seasoning. Take off the fire and mix in the chopped parsley and grated Parmesan. Add the lobster flesh that was set aside and fold until it is uniformly coated.

Step 3

Put together and express gratitude: Set the grill (grill) on high in your oven. Put the individual gratin dishes or cleaned lobster shells on a baking sheet. Fill each shell or dish with a liberal amount of the creamy lobster mixture. Evenly distribute the buttery Panko-Parmesan mixture on top. Watch closely for three to five minutes under the grill, or until the sauce is bubbling and the topping is crispy and deeply brown.

Step 4

Serve right away: Carefully moving the dishes to plates. Add more parsley as a garnish. To counterbalance the richness, serve with simple steamed asparagus, green beans, or a crisp green salad.

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