Lobster Thermidor

Name: Lobster Thermidor
Total time: PT0D0H0M
Yield: serves 4
Ingredients: Salt, to taste; 2 lobsters (about 1 1/2 lbs. each); 2 cups milk; 7 tbsp. unsalted butter; 1 ⁄ 4 cup flour; 1 tsp. ground nutmeg; Freshly ground black pepper, to taste; 2 shallots, finely chopped; 1 ⁄ 2 lb. cremini mushrooms, quartered; 1 cup white wine; 1 1 ⁄ 2 cups heavy cream; 1 tbsp. finely chopped chervil; 1 ⁄ 8 tsp. cayenne; 1 ⁄ 2 tsp. dry mustard; 1 ⁄ 2 lb. Gruyère, grated

Serves
serves 4

NICOLE FRANZEN

The signature dish at the Cape Cod Room in Chicago's famed Drake Hotel features chunks of tender lobster and mushrooms swathed in a mustard–cream sauce, placed in a lobster shell, and broiled under a Gruyère crust.

Ingredients

Salt, to taste
2 lobsters (about 1 1/2 lbs. each)
2 cups milk
7 tbsp. unsalted butter
¹⁄₄ cup flour
1 tsp. ground nutmeg
Freshly ground black pepper, to taste
2 shallots, finely chopped
¹⁄₂ lb. cremini mushrooms, quartered
1 cup white wine
1 ¹⁄₂ cups heavy cream
1 tbsp. finely chopped chervil
¹⁄₈ tsp. cayenne
¹⁄₂ tsp. dry mustard
¹⁄₂ lb. Gruyère, grated

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Instructions

Step 1

Bring a pot of salted water to a boil. Add lobsters; boil for 5 minutes. Drain; halve each lengthwise. Remove and crack claws. Remove meat from bodies and claws; cut into chunks. Scrape shells' insides clean; set meat and shells aside.

Step 2

Bring milk to a boil; set aside. Melt 4 tbsp. of the butter in a pan over medium heat. Add flour and cook until golden, 1–2 minutes. Add milk while whisking; increase heat to medium; boil. Cook, stirring, until thickened, 2–3 minutes. Add nutmeg and salt and pepper; keep sauce warm.

Step 3

Heat broiler. Heat remaining 3 tbsp. of the butter in a skillet over medium-high heat. Add shallots; cook until golden, 1–2 minutes. Add mushrooms; cook until softened, 4–5 minutes. Add wine; cook until reduced by two-thirds, 4–5 minutes. Whisk in cream, chervil, cayenne, and reserved sauce. Reduce heat to medium-low; cook until thickened, 3–4 minutes. Add lobster; stir in mustard and 3⁄4 cup cheese. Divide half of lobster sauce between shells; sprinkle remaining cheese over top. Broil lobster halves on a baking sheet until bubbly, 2–3 minutes. Serve with remaining sauce.

Bring a pot of salted water to a boil. Add lobsters; boil for 5 minutes. Drain; halve each lengthwise. Remove and crack claws. Remove meat from bodies and claws; cut into chunks. Scrape shells' insides clean; set meat and shells aside.
Bring milk to a boil; set aside. Melt 4 tbsp. of the butter in a pan over medium heat. Add flour and cook until golden, 1–2 minutes. Add milk while whisking; increase heat to medium; boil. Cook, stirring, until thickened, 2–3 minutes. Add nutmeg and salt and pepper; keep sauce warm.
Heat broiler. Heat remaining 3 tbsp. of the butter in a skillet over medium-high heat. Add shallots; cook until golden, 1–2 minutes. Add mushrooms; cook until softened, 4–5 minutes. Add wine; cook until reduced by two-thirds, 4–5 minutes. Whisk in cream, chervil, cayenne, and reserved sauce. Reduce heat to medium-low; cook until thickened, 3–4 minutes. Add lobster; stir in mustard and 3⁄4 cup cheese. Divide half of lobster sauce between shells; sprinkle remaining cheese over top. Broil lobster halves on a baking sheet until bubbly, 2–3 minutes. Serve with remaining sauce.