Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 1 lobster (about 2 pounds)
- Freshly ground black pepper
- 2/3 cup olive oil
- 2/3 cup white wine
- 2/3 cup bouillon (fish or meat stock)
- 1 Tablespoon chopped shallot or green onion
- 1 Tablespoon chopped tarragon or chervil and tarragon
- 1 cup sauce bechamel (see recipe link below)
- 3/4 cup heavy cream, mixed with 2 egg yolks
- 1 teaspoon dry mustard
- Grated Parmesan cheese
- Melted butter
When the lobster is cool enough to handle, remove the meat from the body and claws and dice it.
Combine the wine, broth, shallots, and tarragon. Cook until it is reduced to practically a glaze. Add this to the sauce bechamel and stir in the cream mixed with the egg yolks. Allow this to heat without boiling. Add the mustard and taste for seasoning. When it is well thickened, add the lobster meat and heat through.
Fill the lobster shells with this mixture, sprinkle with the grated Parmesan cheese, brush with the butter, and brown in a 375 degree F. oven.
The American version of this recipe omits the mustard and tarragon and adds sauteed mushrooms and a little sherry.
Here is a quick version. Make a cream sauce and flavor it with sherry and plenty of mustard. Arrange frozen lobster meat in an ovenproof dish, add the sauce, sprinkle with grated cheese, and brown in the oven.
Yield: 2 servings
• Bechamel Sauce Recipe
Notes: According to James Beard, this is the original dish created by Chef Tony Girod at Cafe de Paris in Paris, France.
Recipe Source: James Beard's New Fish Cookery by James Beard (Little Brown)
Reprinted with permission.