How Do You Make Lobster Thermidor?
Lobster Thermidor is a creamy dish with made with fresh lobster, white wine and Parmesan cheese. The base of the sauce includes Bechamel Sauce, a classic and simple white sauce. Take the live lobster and with a sharp Chef’s knife, split lobsters from top to tail, starting at the head first. Remove the vein that runs the center of the lobster and brush with olive oil and sprinkle with a little Kosher salt. Bake in a preheat oven 425 degrees F for about 25 minutes or until done. Remove and let cool slightly, but keep the oven hot at the same temperature. Take out meat from claws and tail. Clean shells and reserve as the filling will be put back into them for service. Chop the lobster meat. If there is any roe from the lobster, chop this as well and keep with the meat. In a small saucepan, take the white wine, clam juice, chervil and tarragon and bring to a boil. Reduce heat to medium high until the liquid has been mostly evaporated. Measure the Bechamel or white sauce into a saucepan and
