Try this luxurious meal that is a classic French preparation of cooked lobster in a creamy white wine sauce.
Ingredients
2 EA lobster (about a pound and half)
26.5 OZ / 750 ML water
1 OZ / 20 G flour
1.5 OZ / 40 G butter
5.5 OZ / 150 ML milk
5.5 OZ / 150 ML white wine
1 TSP salt
1 PINCH white pepper
1 TSP mustard powder
2 OZ / 50 G chopped gruyere
2 CLOVES garlic
Directions
Humanely incapacitate your lobster by inserting your knife in the back at the cross and pressing it firmly down.
Add your water to the mixing bowl and insert the deep steaming tray. Place your lobsters in the deep steaming tray and steam your lobster for 15 minutes using the steaming function.
Once cooked, crack the claws and pull apart the meat. For the body, split it in half and make sure you remove the bile sack above the head of the lobster. Remove the vein from the tail meat, then roughly chop all of the meat. Reserve the main body shell for later.
Peel your garlic, then add it to the mixing bowl along with the cheese. Chop your cheese mix for 20 seconds / speed 8.
Add flour, butter, wine, milk, salt, mustard powder and pepper into the mixing bowl. Cook for 5 minutes / 195°F|90°C / speed 3 / stir.
Add the chopped lobster. Mix everything together for 30 seconds / speed 2 / stir. Add seasoning, if necessary.
Preheat a hot broiler on high. Spoon your thermidor mix into the empty lobster shells, then sprinkle some extra grated cheese over the top before grilling for 2 minutes.
Enjoy your dish!
Recipe Note
TIPS:
Depending on the size of your lobster, cooking time may vary.
If your lobsters are too large, you may have to cook them in batches.
You can also use store-bought, pre-cooked lobster for this recipe.
For a dinner party, make the thermidor beforehand, then just reheat it on the grill.
