Okay “Lob-stars,” you’re almost 6 full days into the season and we here at CFD hope that you’ve been having a safe and productive start out there. There is almost nothing tastier than fresh lobster, hot out of the pot or off the grill, especially when you’ve caught it yourself. A beautifully cooked bug, some melted butter, and a cold beer can be one of the most satisfying meals you’ll ever eat. That’s not to say that it’s only way to go about enjoying our spiny friends however. So it is in the spirit of going the extra step to enhance your diving experience that we offer you Lobster Thermidor, a French treatment that you won’t be turning your nose up to.
Now as the name thermidor suggests, this epicurean treat is finished in a hot oven but it’s a delicious path your dinner guests of honor will circumnavigate before they enter those hallowed heated halls. Along the way, your meat will be treated to a hot bath before joining a delicious herbed-bechamel sauce in it’s own shell on the road to golden brown deliciousness. I’m talking cheesy, herbal, vineity goodness with a little crunch. Once you have it, you’ll want it over and over again.
So join us know as we travel to lobster nirvana with these easy to follow directions.
First off, preheat your oven to 375 degrees F.
Then it’s lobster time. You’ll need the following:
- 2 legal lobsters giving you 2-2 1/2 pounds of meat.(Only 1 If you use a Maine bug, market size with claw meat).
- 2 lemons, halved
Bring a pot of salted water containing the lobsters to a boil. Add the lobsters, head first, and cook for 8-12 minutes. Remove them from the pot and place in ice water to stop the cooking process.
Once the lobster is done you move onto the bechamel sauce. It looks a little complicated but it’s not. Remember to take your time. Have all your ingredients pre-measured and ready to go. They are as follows:
- 1/4 cup butter
- 1/4 cup flour
- 2 tablespoons minced shallots
- 1/4 cup white wine
- 2 cups milk
- 1 tablespoon dijon mustard
- 1 tablespoon chopped terragon
- 1/2 cup plus 1 tablespoon Parmesan cheese
In a sauce pan, melt the butter over medium heat. Stir in the flour and mix for 2-3 minutes to develop a sauce base called a roux. It will be slightly golden and look a little like paste. Add the shallots and cook for 30 seconds. Stir in the wine and milk. bringing the liquid to a boil. Immediately reduce to a simmer. Cook for about 3-4 minutes until the sauce thickens and coats the back of the spoon. Then add a little salt and pepper. At this point, remove the sauce from the stove and stir in the mustard and tarragon. It will smell amazing.
Finally, you want to put it all together and into the oven. You’re going to split the whole lobster in half and remove the tail meat. Retain the shell halves. Dice the tail meat and fold into the bechamel sauce. Stir in the 1/2 cup of cheese and check your seasoning.
Divide the mixture and spoon into the 4 lobster tail shells. Sprinkle the remaining cheese on top and place them on a baking sheet in the oven. Bake for about 8-10 minutes until the top is golden brown. Lay the lobster halves face up on a plate and garnish with chopped flat leaf parsley. Enjoy with a nicely chilled white wine until you are face down. Dive, rinse, and repeat as necessary over the course of the season.
We hope that you enjoy this recipe and well as the rest of the bug season. It’s a big ocean out there so remember to dive safe and take responsibly.