Description
Lobster Thermidor Bites are an elegant appetizer featuring tender lobster meat cooked in a rich, creamy sauce made with cognac, heavy cream, and aromatic spices, served on crispy toast points. This luxurious recipe combines classic French flavors to create bite-sized morsels perfect for entertaining or special occasions.
Ingredients
Scale
Seafood
- 2 live lobsters, 1 1/4 to 1 1/2 pounds each or about 3/4 to 1 pound of cooked lobster meat
Dairy & Fats
- 1 stick butter or 6 tablespoons clarified butter
- 1 cup heavy cream, plus more as needed
- 3 egg yolks, beaten
Alcohol
- 3 tablespoons cognac or sherry
Seasonings
- 1/4 teaspoon kosher salt
- Pinch of freshly ground nutmeg
- Pinch of cayenne pepper
Other
- Prepared toast points, see recipe here
Instructions
- Prepare the Toast Points: Prepare the toast points according to your preferred recipe and set them aside to be topped later.
- Boil the Lobsters: Fill a large pot with water and bring it to a rolling boil. Add the two live lobsters head first into the boiling water.
- Cook the Lobsters: Boil the lobsters for exactly eight minutes to cook through but keep the meat tender.
- Cool the Lobsters: Discard the cooking water and immediately plunge the lobsters into an ice bath. Let them chill for ten minutes to halt cooking and cool the meat for easier handling.
- Remove Lobster Meat: Extract the claw, tail, and knuckle meat from the shells and cut it into bite-sized pieces suitable for the Thermidor mixture.
- Melt Butter: In a sauté pan over medium heat, melt the stick of butter. Skim off any fat to clarify the butter and heat it until shimmering.
- Sauté Lobster Meat: Add the lobster pieces to the butter and sauté until the pieces turn golden and flavorful, about 2 minutes.
- Deglaze and Make Sauce: Remove lobster meat from the pan. Add the cognac or sherry to the pan to deglaze, then pour in the heavy cream. Simmer until the mixture reduces to approximately one cup, intensifying the flavors.
- Temper Egg Yolks: Slowly whisk the hot cream mixture into the beaten egg yolks to temper them, preventing curdling and creating a smooth, rich sauce.
- Finish Sauce: Return the tempered mixture to the pan. Add kosher salt, freshly ground nutmeg, and cayenne pepper. Taste the sauce and adjust seasonings as needed for a balanced flavor.
- Combine Lobster with Sauce: Add the sautéed lobster meat back into the pan and gently stir over low heat until everything is well combined and heated through without scrambling the eggs.
- Serve: Spoon the Lobster Thermidor mixture onto the prepared toast points and serve immediately for an exquisite appetizer experience.
Notes
- Ensure to temper the egg yolks carefully to prevent them from scrambling when combined with hot cream.
- Adjust the cayenne pepper to control the level of spice based on preference.
- Clarifying the butter before sautéing enhances the flavor and prevents burning.
- Prepared toast points can be homemade or store-bought, toasted lightly for crunch.
- For a more pronounced flavor, consider using cognac over sherry.
