Lobster Thermidor
Lobster thermidor turns a lobster tail into its own serving dish, filled with meat in a sherry and cream sauce and browned under the broiler. The sauce is thickened with egg yolks and cooked gently, so it stays smooth around the lobster. Frozen or pre-shelled tail meat works well if you do not want to cook a live lobster. The dish started in Europe and became a fixture of mid-century American dining.
Instructions
Whisk the egg yolks and cream together in a bowl and set the mixture aside.
Melt the butter over low heat in a saucepan big enough to hold the lobster meat and the sauce.
Add the cooked lobster meat and the sherry or brandy. Raise the heat to medium-high and sauté for about 2 to 3 minutes, until the meat is warmed through and most of the wine has been absorbed.
Pour in the cream and egg mixture slowly, stirring constantly so the sauce stays smooth and evenly blended.
Keep stirring until the sauce thickens, then take the pan off the heat.
Set the oven to broil, or prepare an open flame.
Spoon the lobster filling into the empty tail shell. Top it with the grated cheese, then season with salt and pepper.
Broil the filled shell for 3 to 8 minutes, until the cheese has melted and turned golden brown.
Serve on a warmed plate with a garnish and whatever accompaniments you like.
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