Celebrate the elegance of classic Lobster Thermidor

Celebrating the elegance of Lobster Thermidor Day.
An exquisite entree steeped in French classicism. Lore has it that Napoleon was entranced by it,  and was  named “Thermidor”  same as
the 11th month of the Republican calendar then used briefly following the French Revolution.
It consists of lobster tail meat that has been cooked and removed from the shell and tossed with a bechamel sauce, then topped with Parmesan cheese and browned in a broiler and stuffed back into the lobster shell for elegant presentation. Start prepping for Valentine elegance.
The Menu Shoppe has it covered…classic elegance. Our product portfolio also features handsome dinner covers.  Customize for exceptional presence. Your Kitchen as Empire.
Classic Lobster Thermidor
2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water–enough water to completely cover lobsters.
Place lobsters in a stockpot or other heat-proof container with a lid. Bring water and vinegar to a rolling boil and then pour over lobsters and cover.  Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters. Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes. Twist off the tails from the body and pull off the flippers from the end of the tail.Push the meat out through the large end of the tail.
Remove the vein from the center of the tail. Remove the meat from the knuckles. Reserve the tail shells and cut out the thin underside of them with scissors.
Bechamel Sauce
1 yellow onion, small dice
1 small carrot, peeled and small dice
1 celery rib, small dice
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups scalded milk
Small bouquet garni
freshly ground white pepper
pinch of nutmeg
pinch of cayenne
3/4 cup heavy cream
2 egg yolks
1 tbs chopped fresh tarragon
1/2 cup grated parmesan
Preheat oven to 425 degrees.
Melt butter in a saucepan and saute onion, carrot and celery until translucent.
Add flour and stir well until flour is completely incorporated. Add milk 1/3 at a time, whisking well at each addition. Add bouquet garni and seasonings, simmer for 15 minutes.

In a small mixing bowl, whisk together egg yolks and cream. Take sauce off of the heat and whisk in cream and yolk combination. Rough chop the lobster meat, place in a mixing bowl and toss with half of the hot bechamel. Place lobster tail shells on a baking sheet or in a casserole dish, spoon mixture into shells and top with remaining bechamel and grated parmesan.
Bake in oven at 425 for 12 minutes or until parmesan is golden brown.
…and for dessert, another classic pairing…
Baked Alaska 
Nonstick vegetable oil spray
4 large eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cup sifted cake flour
1 tablespoon poppy seeds
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
2 pints strawberry sorbet, softened
1 quart strawberry ice cream, softened
6 large egg whites
3/4 cup sugar
1/2 teaspoon vanilla extract
For cake:
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water)–whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water.  Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in
3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack.
For filling:
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
For meringue:
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar,  tablespoon at a time; beat until thick and glossy. Beat in vanilla.
Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter.  Serve.
Bon Appetit!
Suggested pairings:
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This entry was posted in chefs, desserts, entree, historical, menus, National Food Holiday, seafood and tagged , , , , . Bookmark the permalink.

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