Lobster Thermidor Dip

Lobster Thermidor Dip

Lobster Thermidor DipWhen I was a small kid growing up in Quebec in the late 70s and early 80s, THE indulgent, luxurious dish one could treat herself to was Lobster Thermidor. I remember my mom raving about it and all I knew is that only the best restaurants served it.

According to Wikipedia, “Lobster Thermidor was created in 1894 by Marie’s, a Parisian restaurant near the theatre Comédie Française, to honor the opening of the play Thermidor by Victorien Sardou”.

In this dip, I used some of the flavors of the original dish to create a casual way to enjoy it. Don’t have any lobster on hand? Don’t fret – just use crab or shrimps.

Ingredients:

  • ¼ cup (1/2 stick) butter
  • 1 shallot, minced
  • 3 Tbs. flour
  • 2 Tbs. dry sherry or brandy
  • 2 Tbs. dry white wine
  • 1 cup chicken broth
  • 1/3 cup grated Parmesan cheese
  • 2 Tbs. minced flat leaf parsley
  • 1 cup heavy cream (could use light cream)
  • 1 tsp. Dijon mustard
  • ½ tsp. each salt and pepper
  • 2 cups cooked fresh lobster meat, cut into ½-inch pieces
  • ½ cup grated Gruyere cheese

Directions:

  1. In a large skillet, melt butter over medium heat.  Add the shallots and sauté 1 minute, stirring to ensure even cooking. Whisk in flour and cook 1 minute. Add the sherry (or brandy), the white wine and the chicken broth and simmer 4 minutes, whisking frequently.
  2. Add the Parmesan cheese, the parsley, the cream and the Dijon mustard and simmer over medium-low heat for 2 minutes, stirring frequently. Season with the salt and pepper.
  3. Add the lobster meat and gently stir to coat with the sauce.
  4. Pour the lobster mixture in a shallow, oven-safe baking dish. Sprinkle with the Gruyere cheese and place under broiler for 1 minute or until cheese is melted and beginning to brown. 
  5. Serve with crackers and crudités.

6 servings.

Comments

  1. Dear Véronique,
    At mothers’s day time I used to take your grandmother to Quebec City for lobster Thermidor. We always went to Michelangelo, one of the top places for two extra dry Martinis each and lobster Thermidor and a bottle of white wine. How did we get back home, 60 miles away? A question that will never be answered. 😉