lobster thermidor

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Remove the lobster from the package and allow to thaw at room temperature. Peel, wash and cut the potatoes into pieces. Cook in salt water for 15 minutes. Then drain well.

2. 2

   In the meantime, peel and finely chop the onion. Heat the milk, onion and bay leaf in a saucepan over medium heat, remove from heat, cover and leave to stand for ten minutes. Then pour through a sieve.

3. 3

   Melt 25 grams of fat in a saucepan. Dust with flour and sauté while stirring. Deglaze with milk and cream while stirring constantly and bring to the boil. Add lemon zest and season to taste with mustard powder, nutmeg, salt and pepper.

4. 4

   Put the potatoes in a bowl and mash them with a fork. Stir in the remaining fat with the whisk of the hand mixer. Add egg and egg yolks one after the other and mix well. Cut the lobster in half lengthwise.

5. 5

   Cut off the scissors and headpiece. Remove the lobster meat from the tail piece, clean and cut into pieces. Break open the scissors, remove the meat and, except for two scissors, also cut into pieces.

6. 6

   Put one or two tablespoons of sauce into each lobster shell and spread the lobster meat pieces on top. Place the lobster in the middle of a greased casserole dish (26 cm in diameter) and spread the rest of the sauce on top.

7. 7

   Put the potato mixture in a piping bag with a star-shaped spout and place a wreath around the lobster. Grate the cheese finely and sprinkle over the potato mixture. Place the meat of the scissors on the potato wreath.

8. 8

   Bake in the preheated oven (electric: 200 °C/ gas: level 3) for five minutes and gratinate for another five minutes under the grill. Serve garnished with chervil as desired.

Nutrition Facts

KCAL
620 kcal

CARBS
40 g

FATS
36 g

PROTEINS
32 g