Nova Scotian Lobster Thermidor Recipe
Charred brussels sprouts, whipped P.E.I. potatoes, béarnaise
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Ingredients
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Lobster Thermidor
Charred Brussels Sprouts
Whipped P.E.I. Potatoes
Béarnaise Sauce
Method
Lobster Thermidor
- 1
Prepare the Lobster
Boil the lobsters in salted water for about 8-10 minutes until cooked. Remove from water, let cool, and extract the meat. Chop the lobster meat into bite-sized pieces.
- 2
Make the Sauce
In a pan, melt butter over medium heat. Add shallots and garlic, sautéing until softened. Pour in white wine and let it reduce by half. Stir in heavy cream and Dijon mustard, cooking until thickened.
- 3
Combine and Bake
Fold the lobster meat and parsley into the sauce. Season with salt and pepper. Place the mixture in lobster shells, top with Gruyère cheese, and broil until golden brown.
Charred Brussels Sprouts
- 4
Prepare the Brussels Sprouts
Toss halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet.
- 5
Char the Brussels Sprouts
Roast in a preheated oven at 425°F (220°C) for about 20-25 minutes or until crispy and charred.
Whipped P.E.I. Potatoes
- 6
- 7
Whip the Potatoes
Add butter, heavy cream, salt, and pepper to the potatoes. Mash or whip until smooth and creamy.
Béarnaise Sauce
- 8
Prepare the Vinegar Reduction
In a small saucepan, heat white wine vinegar, shallots, and tarragon until reduced by half. Strain and cool.
- 9