Fustini's Oils and Vinegars
Lobster Thermidor

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Lobster Thermidor


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Lobster Thermidor

Submitted by Corporate Chef Andy Stewart




Step 1. 

Bring Fustini’s Sicilian Lemon Balsamic Vinegar, water and salt to a rolling boil over high heat in a large pot. Add the lobsters and cook until fully red and curled - 10 minutes. Remove from the pot and plunge into ice water to stop cooking. Cut in half lengthwise, and carefully remove the tail meat making sure to keep the shell intact.  Carefully remove claws, crack and remove meat and carefully remove any legs. 

Step 2. 

Preheat the oven to 400 degrees. Place empty shells on a sheet tray and roast in a hot oven for a few minutes to dry them out. Chop lobster meat into bite size pieces. Melt butter and Fustini’s Single Varietal olive oil in a medium size pot over medium heat. When butter is melted, add shallot and garlic and cook, stirring constantly for 30 seconds. Add flour and cook, stirring constantly, for 30 minutes making sure the garlic does not burn.  

Step 3. 

Add the brandy and milk and bring to a simmer over low heat.  Add the heavy cream slowly and cook over low heat until thick.  Season with salt, white pepper, 1/4 cup grated cheese and mustard and stir. Add the lobster meat and fold together.  

Step 4. 

Spread evenly in each of the four lobster shells, top with the rest of the Parmesan cheese and place into the hot oven. Bake until bubbly, brown and very hot. Serve with a garnish of chopped parsley.

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