Abby Allen · Apr 5, 2021 · 2 min read
It isn't hard to make a lobster dish fabulous, because, well, lobster is already plenty fabulous on its own. Over time, Lobster was tossed into that category of "occasion-only" meals, along with the likes of Beef Wellington, Prime Rib and Cassoulet - you know, those "never enough time on a weeknight" type-of-meals. Well, I'm here to debunk all of that and prove to you that you can, in fact, not only enjoy, but prepare a beautiful little lobster dinner on any night, occasion, or not.
Lobster Thermidor is a French dish, typically comprised of lobster in a rich and creamy sauce. Normally, I'm a simple kind of gal when it comes to lobster. Some sous vide meat, drawn butter - that's all I usually need. However, for Lobster Thermidor, I make an exception.
Great to serve as an appetizer for a dinner party, whilst also perfect for a low effort, but impressive weeknight dinner which boasts a high return - it's the dish that delivers whenever you need it. Recently, Rollin' Oats added Luke's Lobster, which is wild caught and sustainably sourced, to their shelves and the quality is incredible! You can find Luke's Lobster meat, claws and tails in the frozen section at Rollin' Oats in St. Pete.
- 2 Lobster Tails Preferably wild caught, like Luke's brand in the frozen section at Rollin' Oats
- 1 cup Heavy Cream
- 1/2 cup Mushrooms Chopped - I use Cremini.
- 1/4 cup Butter Unsalted
- 2 tbsp White Wine Nothing too sweet, but, something you would drink!
- 1/2 tsp Paprika
- 2 Egg Yolks
- 1/2 tsp Salt Plus more, to taste
- 1/4 tsp Pepper
- Fresh Tarragon Chopped, for serving (optional)
- Fill a stockpot with water and a few heavy pinches of salt and bring to a boil over high heat. Add lobster tails and cook until bright red and beginning to curl up, 8-9 minutes.
- Remove tails and cool. Once cool, cut each tail in half long-ways. Remove lobster meat from shells, chop and reserve for later use. Additionally, also reserve the lobster tail shells (we'll be stuffing the meat back in later on).
- Heat a large pot like a dutch oven over medium. Add the butter and when melted, pour in the chopped mushrooms and cook until they become softer and begin to take on color, 6-8 minutes.
- Add in cooked lobster tail meat, paprika, pepper and 1 tsp of salt and reduce the heat to low.
- Pour in 1/2 cup of the heavy cream and 1 tbsp of the wine, stir to combine, and then simmer for 5 minutes, then remove from heat.
- In a small bowl, whisk together the egg yolks with the remaining tbsp of white wine. Pour mixture into a small sauce pan and simmer, whisking constantly, until liquid thickens slightly and becomes a custard.
- Remove from heat and slowly mix into lobster mixture.
- Place reserved lobster shells on a parchment-lined baking sheet. Spoon lobster and sauce carefully into each shell. Save extra lobster sauce for serving.
- Broil lobster tails until they begin to brown, 5-6 minutes.
- Remove from oven and serve garnished with chopped Tarragon (if using), along side some toasted bread and a light salad.