Saffron & Smoke: A Unique Lobster Thermidor Recipe You’ve Never Tried

 Lobster Thermidor: A Lost Classic Reimagined

Lobster Thrrmidor is a luxurious French dish that dates back to the late 19th century. Traditionally, it features a rich, creamy sauce made with egg yolks, brandy, and mustard, stuffed back into the lobster shell and broiled to golden perfection. While the classic recipe is well-known, this deleted version offers a unique twist with a hint of saffron and a touch of smoked paprika, elevating the dish to new heights.

Deleted & Unique Lobster Thermidor Recipe

Serves 2

Ingredients:

2 live lobsters (1.5 lbs each)

2 tbsp unsalted butter

1 shallot, finely minced

2 cloves garlic, minced

1/4 cup brandy or cognac

1 cup heavy cream

1 tsp Dijon mustard

1/2 tsp smoked paprika

A pinch of saffron threads (soaked in 1 tbsp warm water)

2 egg yolks

1/4 cup grated Gruyère cheese

1/4 cup grated Parmesan cheese

1 tbsp fresh tarragon, chopped

Salt and white pepper, to taste

Lemon wedges, for garnish

Instructions:

Prepare the Lobsters:

Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes. Remove and let cool.

Once cooled, carefully remove the meat from the claws, knuckles, and tail. Chop into bite-sized pieces and set aside. Reserve the shells for serving.

Make the Sauce:

In a skillet, melt the butter over medium heat. Add the shallot and garlic, sautéing until soft and fragrant (about 2-3 minutes).

Deglaze the pan with brandy, allowing it to simmer and reduce by half.

Stir in the heavy cream, Dijon mustard, smoked paprika, and saffron (with its soaking liquid). Simmer gently for 5 minutes, stirring occasionally.

In a small bowl, whisk the egg yolks, then temper them by slowly adding a ladle of the hot cream mixture while whisking constantly. Pour the tempered yolks back into the skillet, stirring to combine. Cook for another 2-3 minutes until the sauce thickens. Do not let it boil.

Combine Lobster and Sauce:

Fold the chopped lobster meat into the sauce, along with the fresh tarragon. Season with salt and white pepper to taste.

Assemble and Broil:

Preheat your broiler.

Stuff the reserved lobster shells with the lobster and sauce mixture. Sprinkle the top with a mix of Gruyère and Parmesan cheese.

Place the stuffed shells on a baking sheet and broil for 3-5 minutes, or until the cheese is bubbly and golden brown.

Serve:

Garnish with a sprinkle of fresh tarragon and serve immediately with lemon wedges on the side.