Lobster Thermidor Recipe

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Lobster Thermidor
  • Chef: Chef Murli Nair
    Hotel Anandha Inn, Pondicherry
  • Recipe Servings: 2
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Lobster meat cooked with mushrooms, cream , wine and herbs, served on it's shell with Bechamel sauce

Ingredients of Lobster Thermidor

  • For Bechamel sauce:
  • Butter
  • Milk
  • White flour: all to taste
  • For main preparation:
  • 200 gm lobster meat
  • 1 tsp refined oil
  • 1 tsp butter
  • 2 tsp chopped onions
  • 1 tsp chopped garlic
  • 1 cup Bechamel Sauce
  • 2 tsp mushroom
  • 1/2 tsp salt
  • Pinch of tarragon (an aromatic culinary herb)
  • Pinch of chervil (a herb similar yo parsley)
  • 1/2 tsp mustard powder
  • 1 tsp white pepper powder
  • 2 tsp white wine
  • 2 tsp cream

How to Make Lobster Thermidor

  • 1.Cut the lobster into two horizontally and remove the lobster meat from the shell.
  • For the bechamel sauce:
  • 1.Add butter, milk and white flour and mix it well. Bechamel sauce is ready.
  • For the main preparation:
  • 1.Heat oil in pan. Add butter, onion, garlic and saute till onion turn light brown.
  • 2.Then add bechamel sauce, mushrooms, lobster meat, salt, tarragon, chervil, mustard, white pepper powder, wine and cream.
  • 3.Mix well. Spread the preparation on the lobster shell and garnish with shredded cheese.
  • 4.Serve hot.