Authentic New England Seafood Recipes From The Venus de Milo Restaurant in Swansea Massachusetts

Authentic New England Seafood Recipes From The Venus de Milo Restaurant in Swansea Massachusetts

Broiled Lobster Thermidor

Note: Any combination of cooked seafood can be added to this recipe such as scallops, shrimp, or crabmeat. The topping of shredded white bread can be prepared in a food processor or a rough dice or julienne can be done by hand. See the section entitled "How to Prepare a Live Lobster for Broiling" for the method to prepare a broiler ready lobster.

Preparation Time: Approx. 60 minutes
Yield: 2 servings

Ingredients:
2 each broiler ready 2 lbs. lobsters
3 teaspoons butter
2 teaspoons flour
1 tablespoon minced shallots
¼ cup heavy cream
salt & pepper to taste
1 teaspoon paprika
pinch cayenne
1 tablespoon sherry wine
1 to 2 cups of shredded white bread
2 tablespoons hard grated cheese
2 tablespoons melted butter
8 butter pats

Method:
Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy French knife. In a saucepan bring 1 cup of water to a boil, add the lobster claws, cover and steam for about 12 minutes. Remove the lobster claws and set them aside to cool and reserve the lobster stock. When the claws are cool enough to handle, shell them and cut the claw meat into bite sized chunks and cover.
Brush the inside of the lobster tail and body with melted butter and place them in a 375° oven for about 25 minutes or until the tail meat becomes white and firm. Check the lobsters often to prevent drying out, every oven is different and cooking times are just a guide.
While the lobsters are cooking, melt the butter in a heavy sauté pan and sauté the shallots until they become transparent, add the flour and cook for an additional minute. Slowly add the lobster stock left over from cooking the claws, while whisking smooth. Next add the sherry wine and the paprika and adjust the seasoning with salt and pepper. Add the lobster meat to the sauce to warm it.
When the lobsters are cooked remove them from the oven and fill the body and tail with the Thermidor sauce. Top the lobsters with the shredded white bread, grated cheese, and several butter pats. Place the lobsters under a broiler until the topping is toasted. Return to the oven for 10 minutes then serve at once.