Lobster Thermidor

Ingredients and Weight:

• 4 live lobsters (1.5-2 pounds each)
• 1/2 pound unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup dry white wine
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 2 egg yolks
• 1 tablespoon lemon juice

Preparation Time:

20 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Cook the lobsters: Bring a large pot of salted water to a boil. Plunge the lobsters headfirst into the boiling water and cook for 8-10 minutes, or until they turn bright red. Remove the lobsters from the pot and allow them to cool slightly.
2. Prepare the sauce: In a large saucepan, melt 1/4 cup of butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and white wine until smooth.
3. Add seasonings: Stir in the heavy cream, salt, pepper, and parsley. Bring the sauce to a simmer and cook for 5 minutes, or until thickened.
4. Remove lobster meat: Crack the lobster shells and remove the meat. Chop the meat into bite-sized pieces.
5. Combine sauce and lobster: Add the chopped lobster meat to the sauce. Stir to combine.
6. Temper the egg yolks: In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk in 1/2 cup of the hot sauce.
7. Finish the sauce: Return the tempered egg yolk mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
8. Transfer to serving shells: Spoon the lobster mixture into 8 individual lobster shells or ramekins. Sprinkle with Parmesan cheese.
9. Bake: Bake at 375°F for 10-15 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

• Calories: 480
• Fat: 30g
• Protein: 35g
• Carbohydrates: 25g

Dish Characteristics:

• Rich and creamy
• Savory and decadent
• Lobster flavor prominent
• Elegant presentation

User Comments:

• "This is the best Lobster Thermidor I've ever had!"
• "The sauce is so flavorful and the lobster is perfectly cooked."
• "This dish is a must-try for any seafood lover."

Special Precautions and Tips:

• When cooking the lobsters, be sure to use a large enough pot to prevent them from overcrowding.
• When removing the lobster meat, be careful to avoid breaking the shells, as they will be used for serving.
• If you don't have individual lobster shells, you can use ramekins instead.
• Serve the Lobster Thermidor immediately with your favorite sides, such as roasted vegetables or mashed potatoes.