Description
Lobster Thermidor Bites offer an elegant appetizer featuring tender lobster meat sautéed in a rich, creamy sauce infused with cognac, nutmeg, and cayenne pepper, served atop crisp toast points. This classic French-inspired dish elevates any gathering with its luxurious flavors and beautiful presentation.
Ingredients
Scale
Lobster and Toast
- 2 live lobsters, 1 1/4 to 1 1/2 pounds each (or about 3/4 to 1 pound of cooked lobster meat)
- Prepared toast points (see recipe for preparation)
Sauce
- 1 stick butter (6 tablespoons clarified butter)
- 3 tablespoons cognac or sherry
- 1 cup heavy cream, plus more as needed
- 3 egg yolks, beaten
- 1/4 teaspoon kosher salt
- Pinch of freshly ground nutmeg
- Pinch of cayenne pepper
Instructions
- Prepare Toast Points: Make the toast points according to the referenced recipe and set them aside for serving.
- Cook Lobsters: Fill a large pot with water and bring it to a boil. Add the two live lobsters, placing them head first into the boiling water.
- Boil: Cook the lobsters for exactly eight minutes to ensure proper cooking without overcooking.
- Chill Lobsters: Discard the hot water and immediately plunge the lobsters into an ice water bath. Let them sit for ten minutes to cool and stop the cooking process.
- Prepare Lobster Meat: Remove the claw, tail, and knuckle meat from the lobsters and cut it into bite-sized pieces suitable for topping the toast points.
- Melt Butter: In a sauté pan, melt the butter and carefully skim off the fat to clarify it. Heat the clarified butter for the next step.
- Sauté Lobster Meat: Add the lobster meat to the pan and sauté until it turns golden, approximately two minutes to enhance flavor.
- Make Sauce Base: Remove the lobster meat from the pan. Add the cognac or sherry to deglaze the pan, then add the heavy cream. Simmer the mixture until it reduces to about one cup, concentrating the flavors.
- Temper Egg Yolks: Whisk the beaten egg yolks in a separate bowl. Slowly pour the hot cream mixture into the yolks while whisking constantly to temper and prevent curdling.
- Combine Sauce: Return the egg yolk and cream mixture to the pan. Add kosher salt, freshly ground nutmeg, and cayenne pepper. Taste and adjust seasoning as needed.
- Finish Lobster Thermidor: Return the sautéed lobster meat to the pan. Stir gently over low heat just until everything is combined and heated through.
- Serve: Spoon the Lobster Thermidor mixture generously over the prepared toast points and serve immediately to enjoy the rich flavors at their best.
Notes
- Use fresh live lobsters for the best flavor and texture.
- Clarifying butter improves the sauce’s richness without excess fat.
- Tempering the egg yolks is critical to avoid scrambling and achieve a smooth, creamy sauce.
- Toast points can be prepared ahead and stored in an airtight container.
- Adjust cayenne pepper to control the spice level to your preference.
- Leftover Lobster Thermidor can be refrigerated and gently reheated but is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
