Down Under Lobster Thermidor
January 15, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (136.6 g)
- Calories 371
- Total Fat - 31.2 g
- Saturated Fat - 19.2 g
- Cholesterol - 99.4 mg
- Sodium - 842.6 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 0.9 g
- Sugars - 1.6 g
- Protein - 14.4 g
- Calcium - 389.2 mg
- Iron - 1 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.1 mg
Fill a large bowl with ice and water and set aside and line a baking sheet with aluminum foil and set aside.
Fill a large stockpot three fourths full with water and place it over high heat and bring to a boil and then add the lobsters and cook for 8 to 10 minutes until they turn red and then transfer the lobsters to the ice bath to stop the cooking.
When cool enough to handle, using a sharp knife, halve the lobsters lengthwise and remove the meat and place it in a small bowl. Remove and discard the innards and rinse the lobster shells and place on the prepared baking sheet and set aside.
Preheat the grill/broiler, with a rack in the middle position.
In a skillet over medium heat, melt the butter and swirl the skillet to cover the bottom completely.
When the skillet is hot and the foam has subsided, add the garlic and shallots and cook for 30 seconds and then gradually add the flour and whisk to combine and cook for about 2 minutes, whisking until the mixture is thick and pale yellow and whisk in the wine, mustard, cream, salt, and pepper until smooth.
Stir in the Gruyère and Parmesan cheeses until melted and thick and then stir in the lobster meat until just coated.
Remove from the heat and divide the mixture among the lobster shells and sprinkle the top of each lobster with crushed crackers.
Place the lobsters under the grill/broiler for 4 to 5 minutes until the tops are golden brown and garnish with the parsley and scallion.
TIP - serve the lobster claws whole so you can all get it crackin’ together with that extra meat.
Tips & Variations
No special items needed.