Lobster Thermidor Dip

When I was a small kid growing up in Quebec in the late 70s and early 80s, THE indulgent, luxurious dish one could treat herself to was Lobster Thermidor. I remember my mom raving about it and all I knew is that only the best restaurants served it.

According to Wikipedia, “Lobster Thermidor was created in 1894 by Marie’s, a Parisian restaurant near the theatre Comédie Française, to honor the opening of the play Thermidor by Victorien Sardou”.

In this dip, I used some of the flavors of the original dish to create a casual way to enjoy it. Don’t have any lobster on hand? Don’t fret – just use crab or shrimps.

Ingredients:

• ¼ cup (1/2 stick) butter
• 1 shallot, minced
• 3 Tbs. flour
• 2 Tbs. dry sherry or brandy
• 2 Tbs. dry white wine
• 1 cup chicken broth
• 1/3 cup grated Parmesan cheese
• 2 Tbs. minced flat leaf parsley
• 1 cup heavy cream (could use light cream)
• 1 tsp. Dijon mustard
• ½ tsp. each salt and pepper
• 2 cups cooked fresh lobster meat, cut into ½-inch pieces
• ½ cup grated Gruyere cheese

Directions:

1. In a large skillet, melt butter over medium heat.  Add the shallots and sauté 1 minute, stirring to ensure even cooking. Whisk in flour and cook 1 minute. Add the sherry (or brandy), the white wine and the chicken broth and simmer 4 minutes, whisking frequently.
2. Add the Parmesan cheese, the parsley, the cream and the Dijon mustard and simmer over medium-low heat for 2 minutes, stirring frequently. Season with the salt and pepper.
3. Add the lobster meat and gently stir to coat with the sauce.
4. Pour the lobster mixture in a shallow, oven-safe baking dish. Sprinkle with the Gruyere cheese and place under broiler for 1 minute or until cheese is melted and beginning to brown. 
5. Serve with crackers and crudités.

6 servings.