Lobster Thermidor

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb cooked lobster meat, including 4 whole claws if available
• 9 tablespoons unsalted butter
• 2 spring onions, including tender green parts, finely chopped
• 2 tablespoons fresh thyme, minced
• salt
• fresh ground pepper
• 1/2 lb button mushrooms, brushed clean and thinly sliced
• 1/4 cup brandy
• 1 1/2 tablespoons fresh lemon juice (to taste)
• 3 tablespoons all-purpose flour
• 1 1/2 cups lobster stock (you can also use shrimp stock, fish stock, or chicken stock, or prepared low-sodium chicken broth)
• 1/2 cup half-and-half
• 1/2 teaspoon sweet paprika
• 2 -3 dashes tabasco sauce
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat the oven to 425°f if you have whole claws, remove the meat whole and reserve for garnishing. cut the lobster meat into 1/2 inch dice and set aside.
• 2 in a saucepan over medium heat, melt 4 tablespoons of butter. add the green onions and sauté until the part is translucent, about 3 minutes. stir in the diced lobster and sauté until heated through, about 3 minutes. add the brandy, bring to a simmer, and cook for 1 minute. stir in the thyme and salt and pepper to taste. remove from the heat and set aside.
• 3 in a frying pan over medium heat, melt 1 tablespoon of the butter. add the mushrooms and sauté until golden, about 5 minutes. stir in 1 tablespoon of the lemon juice. remove from heat and set aside.
• 4 in a saucepan over medium heat, melt the remaining 4 tablespoons of butter. stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. gradually whisk in the stock. cook, stirring frequently, until thickened, about 10 minutes. stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. stir in the paprika, salt to taste, tabasco sauce to taste, and the remaining 1/2 tablespoon of lemon juice, or more to taste. taste and adjust seasoning.
• 5 stir the lobster mixture and mushrooms into the sauce. spoon the lobster mixture into 4 individual gratin dishes. sprinkle each with one-fourth of the parmesan. place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. serve at once, garnished with the claw meat, if available.