Lobster Thermidor

**DrAndy** · 17-08-2008, 08:13 PM

For that special meal for two, you can't beat a lobster, and cooked "thermidor" is very romantic and not too difficult

First the recipe

2 small (0.5kg) or 1 large lobster
50g butter
1 tbsp chopped shallots
2 tbsp chopped parsley
1 tbsp chopped garli
1 tsp chopped tarragon
60ml white wine
300ml béchamel sauce
3 tbsp grated parmesan cheese
mustard, salt, pepper, paprika

Cook the lobster(s), about 10 minutes per 0.5kg
When cool, cut in half lengthways and remove all the meat. Chop the claw and head meat roughly, slice the tail into thick slices. Keep any eggs too.
Melt half the butter in a saucepan and add the shallot, parsley, tarragon and garlic.
After a few minutes, add the wine and simmer for 5 minutes.
Add the béchamel sauce (already made before, see a recipe somewhere) and simmer until reduced to a creamy consistency. You can add a little more wine or milk if too thick.
Add all the lobster meat and eggs to the sauce, with 1 tbsp of cheese and half the butter, in small pieces, plus the mustard, salt, pepper and paprika to taste.
Arrange the mixture in the half shells, sprinkle with the rest of the cheese and put under a hot grill to brown the top quickly. Serve at once.

OK so now you have to go and buy the lobster. We went to the small seaside town of Hastings, in SE England. They still have a fishing industry and several stalls sell local caught produce, including lobsters

In case Smeg wants to scrutinise this pic, I cannot confirm it is myself, although he may want to believe it is. The jeans are genuine Levi 501s.

Pick either two small ones, or a larger one about 1kg. Anything bigger can be quite tough as they would be getting a bit old. Make sure it is lively, and keep it cool until you cook it.

So, boil up a few litres of salted water and throw the poor beastie in (if you are faint hearted, or like to be kind to animals, keep it in the freezer for 15 minutes and that will kill it.

After about 20 minutes (or 10 minutes for 2 small ones), take it out and let cool

Make the bechamel sauce (as per any recipe book)
This is my milk about to be boiled up with carrots, spring onions etc etc

OK, so take off the claws and legs and place the lobster on its back and cut lengthways in half

Take all the meat and eggs (if any) out and put into the completed bechamel sauce. Mix up and then put the mixture back into the half shells.

Sprinkle the parmesan cheese on top and put under a hot grill to brown

serve on warm plates

maybe serve with fresh French beans and button mushrooms
and champagne, or near equivalent

bon appetit

**chitown** · 17-08-2008, 08:17 PM

Looks delicious Dr. A and nice pics too.

Originally Posted by DrAndy

In case Smeg wants to scrutinise this pic, I cannot confirm it is myself, although he may want to believe it is. The jeans are genuine Levi 501s.

Smeg? Who that?

Oh the closet TEFLer. No one pays any attention to him, so don't you either.

**DrAndy** · 17-08-2008, 08:33 PM

Thanks Chitown, it was very tasty indeed!

as for Smeg, that was a little remark for him as he seems to scrutinise any pics that are put up to try to get something he can use in his nefarious activities
(for example, see my "Thailand in London" thread)

**ChiangMai noon** · 17-08-2008, 08:34 PM

very good.

how much is a lobster in hastings?

**Smeg** · 17-08-2008, 08:35 PM

Not only has Dr Andy tracked and flamed nearly every post I have made over 2.5 years, but now it seems he feels some weird need to mention me in every OP he writes and try to make out that I am the stalker. (twice in 2 days so far). What an obsessed oddball.

**chitown** · 17-08-2008, 08:36 PM

I saw that too. Let him scrutinize.

His insecurity shines through in each letter he pecks out.

I can almost see his sour puss typing away.

The negativity that surrounds him must be overwhelming.

Originally Posted by DrAndy

Thanks Chitown, it was very tasty indeed!

as for Smeg, that was a little remark for him as he seems to scrutinise any pics that are put up to try to get something he can use in his nefarious activities
(for example, see my "Thailand in London" thread)

**DrAndy** · 17-08-2008, 09:05 PM

Originally Posted by ChiangMai noon

very good.

how much is a lobster in hastings?

If you go to the best stall, and she likes you, it is £7.5 per pound, around £16.5 per kg

that lobster cost about B1000

**DrAndy** · 17-08-2008, 09:08 PM

Originally Posted by Smeg

Not only has Dr Andy tracked and flamed nearly every post I have made over 2.5 years, but now it seems he feels some weird need to mention me in every OP he writes and try to make out that I am the stalker. (twice in 2 days so far). What an obsessed oddball.

yipee, paranoia rules

I have a weird need, I do, I do

anyway Smeg, now you are in this thread (I am sure by mistake, not because you are stalking), what do you think of lobster? how would you cook it?

**Smeg** · 17-08-2008, 09:13 PM

^ I have never cooked it but intend to try soon as I have a brand new kitchen to play in.

It does seem that your subconcious is urging you to even turn your food threads into a flame fest by baiting me. What is going on in that noggin of yours?

**DrAndy** · 17-08-2008, 09:25 PM

Well, do try, it is fun

after all, I do believe it was you who scrutinised a picture I put up in the travel section and then proceeded to attempt to denigrate me.

as for my subconcious, no, it is all done conciously; and this is my first thread in the food section, so don't exaggerate. Mind you, you did take the bait!

**Texpat** · 17-08-2008, 10:41 PM

Nice pics/recipe Andy. Looks good.

**DrAndy** · 17-08-2008, 10:47 PM

thanks Tex

**Timber** · 17-08-2008, 11:25 PM

Nice, I would kill for those lobsters here, they are near impossible to find and when you do they're frozen and ridiculously overpriced. Truly a great dish, kudos to you.

**jizzybloke** · 18-08-2008, 02:43 AM

Cheers DrA, i love a lobster but i'd rather someone else cooks it for me i'd only fvck it up!

**aging one** · 18-08-2008, 08:21 AM

Looks great, and a very complete description how to do it. The only thing I would change is. Once the lobster is done remove it from the boiling water and plunge it in an ice bath. This way it cannot overcook. A big lobster will continue to cook if just taken from the water and allowed to cool naturally. The ice bath seems to firm up the meat a bit as well.

**Indoexile** · 18-08-2008, 08:58 AM

looks delicious, and recipe not too ahrd, I might try it.

**DrAndy** · 18-08-2008, 02:30 PM

Originally Posted by aging one

Looks great, and a very complete description how to do it. The only thing I would change is. Once the lobster is done remove it from the boiling water and plunge it in an ice bath. This way it cannot overcook. A big lobster will continue to cook if just taken from the water and allowed to cool naturally. The ice bath seems to firm up the meat a bit as well.

Probably true AO, but it is difficult to tell when it is cooked exactly anyway

I suppose with this dish, if you undercook it slightly, then it can be cooked a little more in the sauce, then all is not lost

if it gets overcooked, it may be a bit stringy.

**El Gibbon** · 19-08-2008, 11:02 AM

Originally Posted by Timber

Nice, I would kill for those lobsters here, they are near impossible to find and when you do they're frozen and ridiculously overpriced. Truly a great dish, kudos to you.

We'll talk on Friday, depending on how bad you want them they CAN be had.

E. G.

**DrAndy** · 19-08-2008, 02:42 PM

I have seen them in Bkk, but they come from warm waters

The cold water ones are said to be the best, texture and flavour

**aging one** · 19-08-2008, 02:57 PM

I am gonna try that recipe. Soon. But I wish I could get cold water lobster. Ah, what the hell.

**DrAndy** · 19-08-2008, 04:08 PM

never mind AO, give it a go

**El Gibbon** · 21-08-2008, 10:13 AM

^^ AO have had the small 'rock lobsters' here done this way. Really excellent. I don't recall the name of the place in Hua Hin, its in another thread somewhere, but you get three of the little suckers on a plate for very reasonable money.

Just goes to show you can do with the local fare.

E. G.

**AntRobertson** · 21-08-2008, 10:30 AM

This thread's driving me nuts, everytime I even see the title I start salivating!

**Gensoku** · 30-09-2008, 07:36 AM

Thanks for the recipe

**kingwilly** · 30-09-2008, 08:24 AM

Originally Posted by AntRobertson

This thread's driving me nuts, everytime I even see the title I start salivating!

never mind the damn pictures of the food!

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