Lobster Thermidor Recipe
"Lobster is combined with a bechamel sauce flavored with wine, shallots, tarragon, and mustard. The mixture is placed back into the lobster shell, topped with Parmesan cheese, and broiled to brown. The dish is originally credited to Chef Tony Girod at Cafe de Paris in Paris, France...."
INGREDIENTS
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1 lobster (about 2 pounds)
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Salt
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Freshly ground black pepper
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2/3 cup olive oil
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2/3 cup white wine
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2/3 cup bouillon (fish or meat stock)
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1 Tablespoon chopped shallot or green onion
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1 Tablespoon chopped tarragon or chervil and tarragon
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1 cup sauce bechamel (see recipe link below)
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3/4 cup heavy cream, mixed with 2 egg yolks
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1 teaspoon dry mustard
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Grated Parmesan cheese
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Melted butter
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