The best homemade Thermidor lobster recipe

In a saucepan, make a short stock with the water, the fumet and 2 sprigs of tarragon. Place the lobster in the still cold liquid and at the first boil, wait for 3 minutes and immediately transfer the lobster to a container with cold water. Reserve the lobster. Strain the broth, which is now an excellent fumet, and set it aside.

In a pan, sweat or poach the chopped shallots with a dash of extra virgin olive oil and a pinch of salt. When they are translucent and have a good colour, deglaze by adding the white wine. Allow to cook slowly until the alcohol has evaporated.

In a bowl add 1 glass of the reserved stock to the pan with the shallots and reduce for a minute over medium heat.

Puree the shallot stock and return it to the pan. Add the cream to the pan, plus two sprigs of chopped tarragon and the two mustards, and leave to reduce over low heat.

Cut the lobster in half lengthways. First, remove the claws, pulling them from the base that joins them to the body. Remove the meat from the claws and cut them into cubes. Cut the whole lobster in half.

Take the lobster half tails and sauté them in a frying pan with the butter over high to medium-high heat. Put them on the meat side first and then the shell side. Then, add the rum and flambé the tails.

Remove the tails and take out the meat, cut it into bite-size cubes. Set aside.

Strain the juice left in the pan and add it to the previously made sauce. Then, top the sauce with two walnuts of butter and, with the heat off, let it melt.

Arrange half a lobster per person on individual plates on a serving platter. Spoon a little Thermidor sauce on each half shell, place the lobster meat and top with another little bit of sauce. Sprinkle with little breadcrumbs and brown them lightly over the grill.

Serve immediately and enjoy this culinary marvel without delay, accompanied by a simple salad.