#SaturdaySessions: Lobster Thermidor

#SaturdaySessions: Lobster Thermidor

Festive feasting

Text: Denise Kok

This classic dish is a perennial crowd-pleaser

It might be considered a retro seafood dish, but a dish that can stand the test of time must certainly be doing something right. This recipe from the chefs at The Black Swan layers not one but three different types of cheeses on a juicy Boston lobster. You could use any other lobster as well, but don't pick the anorexic ones. You want them big and bold — all the better to receive that delicious blanket of cream and cheese. 


Here's what you'll need

Serves one

1 Boston lobster

3g minced garlic

5ml cognac

2 tbs Mornay sauce

5gm shredded mozzarella

3gm shredded gruyère

3gm shredded parmesan

For the Mornay sauce

100ml whipping cream

6gm shredded parmesan

5gm Roux


How to make it

1. To prepare the Mornay sauce, heat whipping cream in a saucepan over medium heat. Stir in the shredded parmesan and whisk the mixture until the cheese has melted. Thicken the sauce with roux.

2. Bring a pot of water to boil ensuring that there is enough water to fully submerge the whole lobster.

3. Add lobster to boiling water and cook for about 8 minutes until red and firm. Transfer lobster to an ice bath to preserve the texture. 

4. De-shell the half-cooked lobster and cut flesh into big chunks.

5. Sauté lobster meat lightly with garlic and flambée with Cognac.

6. Add the Mornay sauce to the pan and mix.

7. Stuff the lobster mixture back into the empty shell and top with the mozzarella, gruyere, and parmesan.

8. With the stuffed side facing up, lay lobster halves on a clean baking sheet and broil the top at 180 degrees Celsius for 5 minutes until the top is golden brown. 


For last week's Saturday Sessions, click hereTo view more recipes, click here.