My aunt came over for dinner, so for something special I cooked lobsters. It was a tad nerve-wracking, because you want lobster to taste good because they are so expensive.
That's ok though, because now I say, "Heh - I just spent $60 on lobsters, I can spend $60 on ... ."
But back to the recipe - I did a tried and true lobster mornay, though I was desperate to also try "Lobster Theodore". When I discovered it was called "Lobster Thermador" I was equally happy. I'm still just as happy, post-experiment to find out that it is in fact "Lobster Thermidor".
However you call it, Thermidor is an underrated version of lobster. I understand that this method of cooking is often reserved for 'off lobster' - and I cannot condone this. I would suggest making it at home with the freshest lobster you can find, and not ordering it in a restaurant.
I was nervous when it looked as though the sauce was breaking up, and it looked like it was destined never to emulsify - if this happens to you: persevere! With continual stirring, the sauce soon became smooth, rich and thick (and disturbingly not that high in fat).
Ingredients - for four (4) precooked lobsters
Method
Heat the oil in a saucepan. Mix in the flour and season to taste (don't go easy on the nutmeg or paprika). Continue heating until the mixture bubbles. Reduce the heat and slowly mix in the milk and then the wine. Keep stirring over a medium heat until the mixture becomes smooth and begins to thicken.
Add the diced lobster flesh. Stir to coat well and remove from heat.
Spoon the mixture into the empty lobster shells. Place the lobster onto oven trays. Sprinkle cheese on top of the lobsters.
Place in a moderate oven (325°F or 160°C) for about 20 minutes - or until the cheese has melted.
Garnish and serve.