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:
- 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.
- 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.
- Add the lobster meat and gently stir to coat with the sauce.
- 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.
- Serve with crackers and crudités.
6 servings.
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