Tuesday, May 31, 2016

Marlene Dietrich's Lobster Thermidor

Marlene Dietrich's Lobster Thermidor

Cut live lobster in two, lengthwise. Sprinkle with olive oil, salt, and pepper. Put in the oven to bake. When done, remove meat from the shells and cut in pieces. Make a sauce as follows:

Chop two shallots, and a little parsley. If possible, add one teaspoonful of meat extract or some good meat gravy, and reduce by boiling until nearly dry. Add one teaspoonful of dry mustard, one cup cream sauce, and two ounces of butter. Put some of sauce in bottom of shells. Place lobster in the sauce and pour remainder over the top. Sprinkle with grated cheese and bake in oven until brown. Boiled lobster may be used in place of live lobster.

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