Lobster Thermidor

Ingredients

• a live lobster
• one spoonful of meat extract
• one cup of cream sauce
• two ounces of fresh butter
• one spoonful of dry mustard
• a little parsley
• a little tarragon
• two shallots

Method

1. 1

   Cut lobster in half, season, and bake.

2. 2

   Remove meat, chop, and make sauce with shallots, parsley, tarragon, meat extract, and cream sauce.

3. 3

   Fill shells with lobster and sauce, sprinkle with cheese, and bake until brown.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 15. The excerpt below is the record exactly as published.

Lobster Thermidor Noisettes of lamb, Cendrillon Peas au beurre Celery mayonnaise Apple water ice Cakes Coffee Scrambled eggs with morilles. Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, saute in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones. Planked sirloin steak. Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maitre d'hotel sauce, and garnish with Parisian pota- toes, parsley in branches, and quartered lemon. Consomme Bretonne. Make a Julienne of equal parts of celery, onions and leeks, and serve in consomme. Lobster Thermidor. Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake. When done remove the meat from the shell and cut in small squares. Then make a sauce as follows : Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry. Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter

Cook this with the app: pantry check, scaling, and the assistant.