From the master of French cooking herself! This looks like it is a TON of work (and money), but I can't even begin to imagine how delicious this must be. I am speechless after reading and typing this recipe! There is really no way that I could estimate the time on this.
My Private Note
Units: US | Metric
Step 1 ingredients
- 3 cups dry white wine
- 1 large onion, thinly sliced
- 1 medium carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 6 sprigs fresh parsley
- 1 bay leaf
- 1/4 teaspoon thyme
- 6 peppercorns
- 1 tablespoon dried tarragon
- 3 (2 lb) live lobsters
Step 3 the sauce
- 4 -6 tablespoons additional whipping cream
- 1Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes.
- 2Bring to a rolling boil and then add the live lobsters.
- 3You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
- 4While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
- 5When the lobsters are cooked, remove them from the kettle.
- 6Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
- 7Strain the liquid into a large saucepan and bring to a simmer.
- 8Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
- 9Be sure not to brown it!
- 10Remove from heat, and beat in the lobster-mushroom liquid.
- 11Boil, stirring constantly, for 1 minute.
- 12Drizzle the cream from step 3 on top of the sauce.
- 13Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
- 14Discard 'sand sacks' in the heads and intestines.
- 15Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4.
- 16Beat the lobster-mushroom sauce into this mixture in small spats.
- 17Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
- 18Boil slowly for 2 minutes.
- 19Thin out with step 5.
- 20By now the sauce should be thick enough to coat a spoon pretty heavily.
- 21Set aside, top filmed with a spoonful of cream.
- 22Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
- 23Set the skillet with the butter from step 6 over medium heat.
- 24When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
- 25Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
- 26Preheat oven to 425°F.
- 27Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
- 28Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
- 29Heap the lobster mixture into the shells, and cover with the remaining sauce.
- 30Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on).
- 31Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
- 32Serve immediately!
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Nutritional Facts for Lobster Thermidor a La Julia Child
Serving Size: 1 (782 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 936.5
- Calories from Fat 391
- Total Fat 43.5 g
- Saturated Fat 24.7 g
- Cholesterol 606.2 mg
- Sodium 1768.5 mg
- Total Carbohydrate 18.8 g
- Dietary Fiber 1.7 g
- Sugars 3.7 g
- Protein 93.3 g