2 whole, cooked Rock Harbour lobsters
2 ½ tbsp. butter
4 Cremini mushrooms, finely diced
2 ½ tbsp. shallot, finely diced
2 cloves garlic, finely diced
½ cup brandy
1 ½ cups fish or shellfish stock
1 tsp. Dijon mustard
Pinch of cayenne pepper
2 eggs, separated – using yolks only
1 cup heavy cream (35%)
4 tbsp. parmesan cheese, finely grated
1 tsp. lemon juice
Salt, to taste
1 ½ tbsps. Panko breadcrumbs
3 sprigs Italian parsley, finely chopped
Gruyère cheese, grated (approx. 1 ½ cups)
1. Get a small bowl and set aside for the lobster waste. Cut off the claws and set aside.
2. Fan out lobster tail and ensure it is flat on the surface, face down. Place the point of the knife just above the tail in the center and cut down towards the tail.
3. Flip lobster over and cut from the center point towards the head to get a nice clean cut all the way through.You should have 2 equal halves.
4. Remove the intestine from the tail part and stomach sack from the top part of the lobster, as well as any roe and discard into bowl.
5. Remove the tail meat from the shell and give it a rinse in cold water. Rinse the empty lobster shells in cold water as well and set aside on a sheet pan.
6. Using a knife, a thin needle shaped tool and/or a shellfish cracker remove the meat from the claws and knuckles.
7. Cut the claw, knuckle, and tail meat up into small pieces and place into a clean bowl and set aside.
1. Set a saucepan on medium high heat, add butter and mushrooms. Cook for about 5 minutes to soften, then add in shallots and garlic.
2. Deglaze pan with brandy. Add fish stock, stir, and simmer until liquid reduces by half.
3. Add mustard and cayenne and stir to combine.
4. In a separate bowl, whisk egg yolks and heavy cream together. Slowly add mixture to the pan, reduce to medium heat and continuously whisk to avoid sticking on the bottom.
5. Add parmesan, lemon juice and season with salt. Continue to whisk until sauce thickens. Approximately 5 minutes, then set aside to cool.
6. Save a small amount of panko for the top of the lobster for some crispy texture before the final bake. Add sauce to lobster and fold in remaining panko and parsley until combined.
7. Line a sheet pan with foil or parchment. Divide mixture evenly between the halved lobster shells and place on prepared sheet pan.
8. Grate Gruyère cheese right on top, add the remaining panko and bake at 400 ºF for 10 minutes or until top looks golden brown.
Recipe reel: bit.ly/LobsterThermidorReel
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.