There are some haters out there who insist that seafood and cheese don’t mix, but come on…lobster mac and cheese is so a thing and sorry to break it to those folks, but so is lobster Thermidor.
Lobster Thermidor a Parisian dish from the late 1800s that involves creating a rich, creamy sauce enveloped with large chunks of lobster.
PREPPING THE LOBSTER
When making this dish, you’ll cook the lobster twice. First, in it’s natural form and then combined with the sauce.
While you can put the lobster tails directly on the grill for the first cook, I have found a little tip that makes the next step much easier. (see the step-by-step video below)
Using a pair of scissors, snip away the thin layer of shell that rests on top of the meat. Pull it off and discard it.
Then, carefully pull the whole piece of meat out of the shells. Flip it over and place it right back inside.
Now, after it’s cooked, the meat will come out very easily.
I prepared this lobster Thermidor on my Aspire by Hestan Gas Grill. I set the grill to medium heat and placed the tails right over the heat and cooked them for about 10 minutes.
You don’t want the meat to cook all the way through, because it’s going to cook more in the final step. Once it’s cool to the touch, remove the meat from the shells and chop it into large chunks.
MAKING THE CHEESE SAUCE
I will say having taken a few short courses at Le Cordon Bleu in Paris, the French really know their sauces, and this one is no exception. It’s a mornay of sorts.
Bechamel is one of the main mother sauces, which involves creating a roux with flour and butter and adding cream or milk. To create a mornay, you basically make a bechamel and add cheese.
This sauce adds a few extra pick-me-ups like white wine, shallots, garlic and mushrooms. You can also use a splash of brandy.
Start by melting the butter and sautéing the veggies in a saucepot. I used my Hestan NanoBond soup pot, which is safe to use directly on the grill.
Then, add the flour to create a roux. Add in the liquids and cook, until it’s thickened. Next, add in the cheese. Gruyere is the traditional cheese used in lobster Thermidor, but you can try other mild cheeses like swiss or fontina.
Carefully, pull the meat from the lobster tails. Flip the meat over and place back in the shells.
Cook the lobster tails over direct heat for 10 minutes.
Remove from grill. When cool to the touch, dice the meat into chunks.
In a saucepot, melt the butter over medium heat. Saute the shallots for 1-2 minutes, until softened.
Stir in the flour and cook for 1 minutes.
Pour in the wine and half and half. Continue cooking, stirring occasionally for 5 minutes, until thickened.
Stir in the gruyere cheese. Cook until melted.
Stir in the Ooomami powder, dry mustard, salt, pepper and nutmeg.
Gently stir the lobster pieces into the pot.
Spoon the lobster sauce back into the shells. Top with parmesan cheese.
Return to the grill and cook for 5-10 minutes. You want the sauce to begin to bubble and the cheese to brown.
To prepare this recipe in the oven, heat the oven to 350F. For all of the steps where it says to grill the lobster, just place it on a pan in the oven. If you don't have the Ooomami powder, that's okay. You can still follow the rest of the steps. The powder just makes it that much better.