This renowned recipe was created in 1894 at the Maire restaurant, in Paris, and named after Victorien Sardou's drama «Thermidor» [pr. THUHR-mih-dohr]. According to the French Revolutionary calendar, Thermidor («month of heat») was the eleventh month of the year (July 19 to August 17).
|2||lobsters, live||1 kg|
|1/2 cup||fish stock (fumet)||125 mL|
|1/2 cup||whipping cream 35%||125 mL|
|2 tbsp||Dijon mustard||30 mL|
|2 tbsp||Cognac||30 mL|
|1/2 cup||Gruyère cheese, grated||40 g|
|ground pepper to taste [optional]|
|3/4 tsp||paprika [optional]||2 g|
Before you start
The quantities given here are based on this recipe served as a starter (one half lobster/serving). Due to the use of whole lobsters in this recipe, only limited choices in the number of servings are possible. If serving as a main course, use one lobster per serving.
- Remove the elastic bands from the claws and plunge one lobster, head-first, into a large pot of salted boiling water, with the tail tucked underneath (to avoid being splashed by the tail). Loosely cover the pot and cook the lobsters over moderately high heat until the shell turns red. From the time the water comes to a boil again, plan to cook 5 min for a 500 g lobster (add 1 min for each additional 100 g). Transfer the lobsters with tongs to a sink to drain and cool. Obviously, this step is skipped if starting with a cooked lobster.
- When the lobsters are cool enough to handle, twist off the claws and crack them, then remove the meat. Halve the lobsters lengthwise with a large knife or poultry shears, beginning from the tail end, then remove the tail meat, reserving the shells. Cut all the lobster meat into bite-size pieces. Discard any remaining lobster innards, then rinse and dry the shells.
- Pour the fish stock into a saucepan, with the cream, mustard, grated nutmeg, and Cognac, then warm up a few minutes. Season with salt and pepper. Add paprika to taste (optional). Add the lobster meat, then simmer 2-3 min until warm, shaking the pan gently.
- Preheat the broiler. Arrange the lobster shells, cut sides up, in a shallow baking pan, then spoon the lobster mixture into the shells. Sprinkle with the grated Gruyère, then broil the lobsters about 12-15 cm from the heat until the cheese becomes golden-brown, 4-5 min. Serve.
Nutrition Facts Table
per 1 Serving (140g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Source of :
- Magnesium, Pantothenic Acid, Potassium, Vitamin B2, Vitamin D, Vitamin E
- Good source of :
- Calcium, Niacin, Phosphorus, Vitamin A, Zinc
- Excellent source of :
- Copper, Selenium, Vitamin B12
- Free :
- Added Sugar
|Meat and Alternatives||1 ½|