Chef-Worthy Lobster Rmidor With Bechamel Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large pot of boiling water, cook the lobsters for about 8-10 minutes until they turn bright red. Remove from the pot and let them cool.
• STEP 3.Once the lobsters are cool enough to handle, crack the shells and remove the meat. Chop the lobster meat into bite-sized pieces.
• STEP 4.In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes to remove the raw flour taste.
• STEP 5.Gradually whisk in the milk and bring the mixture to a simmer. Cook for 5-7 minutes until the sauce thickens.
• STEP 6.Stir in the grated cheese, Dijon mustard, and season with salt and pepper to taste. Cook for another 2-3 minutes until the cheese melts and the sauce is smooth.
• STEP 7.Add the chopped lobster meat to the sauce and stir to combine. Cook for 2-3 minutes until the lobster is heated through.
• STEP 8.Transfer the lobster mixture to individual oven-safe dishes or a baking dish. Sprinkle with breadcrumbs and grated Parmesan cheese.
• STEP 9.Bake in the preheated oven for 10-12 minutes until the top is golden and bubbly.
• STEP 10.Serve the lobster thermidor hot, garnished with fresh parsley. Enjoy!

Cooking Tips

• To crack the lobster shells, use a lobster cracker or a kitchen towel to protect your hands.
• For a richer flavor, you can add a splash of white wine or brandy to the bechamel sauce.
• If you don't have individual oven-safe dishes, you can use a large baking dish and serve the lobster thermidor family-style.
• Serve the lobster thermidor with a side of steamed vegetables or a fresh salad for a complete meal.

Storage and Serving

• Leftover lobster thermidor can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the lobster thermidor in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
• Serve the reheated lobster thermidor with a squeeze of lemon juice to brighten the flavors.