Lobster thermidor is a classic French dish that was created in honour of a stage play called Thermidor. I’m not sure noted Newfoundland actor Rick Boland was aware of that fact when he requested we prepare it on One Chef One Critic. In retrospect it was the perfect choice, given the recipe’s origin and Rick’s long career in theatre as an actor, writer, and director. He was a thoughtful guest who revealed a few of the secrets of acting. For example, when I asked him how he was able to play a drunken man so well, he explained there’s an actual method, developed by an acting coach, that he employs when playing an inebriated person. He spoke eloquently about his craft, and the lobster thermidor spoke pretty eloquently too.
Ingredients
- 4 whole cooked lobsters, 1½ lb (680 g) each
- 0.33 cup (80 ml) unsalted butter
- 3 tbsp (45 ml) flour
- 1 tsp (5 ml) salt
- 0.12 tsp (.5 ml) ground nutmeg
- 0.12 tsp (.5 ml) paprika
- 1 cup (250 ml) 10% cream
- 3 tbsp (45 ml) white wine
- 3 tbsp (45 ml) brandy
- 1 tbsp (15 ml) Dijon mustard
- ½ cup (125 ml) Parmesan, grated
- cayenne pepper
- 1 lemon, quartered
- 4 sprigs parsley
How to Make It
- Remove lobster claws and legs. Cut bodies in half. Remove meat from claws, legs, and bodies. Cut meat from tails into large dice and combine with remaining meat. Wash shells well and drain.
- Melt butter in saucepan over moderate heat. Whisk in flour, salt, nutmeg, and paprika. Stir until bubbles form. Whisk in cream, wine, brandy, and mustard. Gently add lobster meat and stir to coat meat thoroughly. Remove from heat. Place upturned lobster shells on a broiler pan and fill with lobster mixture. Top with Parmesan and cayenne pepper. Place under broiler briefly to melt cheese and brown lightly. Place lobster on a serving platter and garnish with parsley sprigs and wedges of lemon.
