Lobster Thermidor

Yields 2 servings

The Word "Thermidor" is of Graeco-French origin and is the name of the eleventh month in the French Revolutionary calendar. It means the month of heat, and ran from July 19th- August 17th. This calendar was introduced by Robespierre and was used in France until 1806, despite the fact that Robespierre was deposed on 9th Thermidor in the year II(i.e. on 27th July)and arrested the following day.

Whoever conceived the name for this dish was obviously thinking, not of the French Revolution, but of midsummer, which is an excellent time for lobster – as in the summer in general, Lobster Thermidor is a country-style dish that goes well with a simple wine. Many people prefer to drink a good beer with it.

Ingredients

11/2 lbs Live Lobster

1 1/3 cups Fish Stock

1/3 cup Grated Gruyére Cheese

1/4 cup Béchamel Sauce

3 tbsp Brandy

3 tbsp White Wine

2 tbsp Whipped Cream

1 tbsp Butter

1/4 tsp Dijon Mustard

1 Shallot

To Taste Cayenne Pepper

COURT-BOUILLON
Ingredients

3 cups Water

1 Carrot

1 Onion

1 sm Stalk of Celery

1 sm Bay Leaf

3 sprigs Fresh Coriander

1 sprig Thyme

To taste Salt and White Pepper

Preparation

To make the court-bouillon, first bring the water and white wine to a boil in a pot. Trim and chop the carrot, onion and celery. Add to the pan with the coriander, thyme and bay leaf. Season generously with pepper and less so with salt. Simmer for 15 minutes and then bring to a rolling boil.

Plunge the lobster headfirst into the pot and cook for 8-12 minutes, depending on size. Remove from the pot. When it has cooled slightly, cut it in half lengthwise, using a strong, sharp knife. Remove the intestinal vein, stomach sac and coral. Make the coral into coral butter and keep in the refrigerator. Discard the stomach and vein. Remove the meat from the tail and claws and cut into thick slices, before marinating in the brandy.

Peel and finely chop the shallot. Sauté lighty in the heated butter, add the white wine and reduce until just moist. Then add the fish stock and reduce to one-quarter the volume. Add téchamel sauce and whisk vigorously. Strain through a fine sieve. Add the mustard and reduce, whiskinig continuously. Keep hot.

Rinse the lobster shell under running water and remove any remaining fragments of meat. Wipe the shell dry, pour in a little sauce and then fill with the marinated lobster. Bring the remaining sauce back to a boil and season generously with cayenne pepper. Stir in the whipped cream. Pour the sauce over the lobster, sprinkle with grated cheese and brown under a preheated broiler.