Maritime
Lobster Thermidor
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Freshly boiled New Brunswick lobster meat packed back into the shell, covered with a mustard-and-onion-flavored white sauce, topped with bread crumbs and grated cheese, and baked until golden — a classic Maritime dinner party dish.
Ingredients
- 1 freshly boiled lobster per serving
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- White pepper to taste
- 1 cup heated milk
- Onion juice to taste
- Mustard to taste
- Grated cheese and bread crumbs for topping
Instructions
- Remove the boiled meat from the lobster — from claws as well as body. Cut into half-inch pieces (never mince lobster, as it loses its character).
- Clean out the body cavity and repack it with the pieces of lobster meat.
- Make a medium-thick white sauce: melt 2 tablespoons butter, add 2 tablespoons flour, ½ teaspoon salt, white pepper. Pour in 1 cup heated milk and cook until thickened. Flavor with onion juice and mustard to taste.
- Pour the sauce into the shell over the lobster.
- Sprinkle grated cheese mixed with bread crumbs on top and bake in a hot oven (450°F) for about 7 minutes.
- Serve one half of a large lobster, or a whole small one, per portion.