Description
Lobster Thermidor Bites combine tender lobster meat in a rich, creamy cognac and cream sauce, seasoned with nutmeg and cayenne, all served on crisp prepared toast points for an elegant appetizer that impresses at any gathering.
Ingredients
Scale
For Lobster and Toast
- 2 live lobsters (1 1/4 to 1 1/2 pounds each) or about 3/4 to 1 pound cooked lobster meat
- Prepared toast points (see recipe here)
For Sauce and Filling
- 1 stick butter or 6 tablespoons clarified butter
- 3 tablespoons cognac or sherry
- 1 cup heavy cream, plus more as needed
- 3 egg yolks, beaten
- 1/4 teaspoon kosher salt
- Pinch of freshly ground nutmeg
- Pinch of cayenne pepper
Instructions
- Prepare Toast Points: Prepare the toast points according to your preferred recipe and set them aside, ready for serving.
- Boil Lobsters: Fill a large pot with water and bring it to a rolling boil. Add the live lobsters head first into the boiling water.
- Cook Lobsters: Boil the lobsters for exactly eight minutes to cook them through.
- Ice Bath: Remove the lobsters from boiling water and immediately plunge them into an ice bath for ten minutes to stop the cooking process and cool them.
- Extract Meat: Remove the claw, tail, and knuckle meat from the lobsters and cut it into bite-sized pieces suitable for serving.
- Melt Butter: In a sauté pan, melt the butter. Skim off the fat and heat the clarified butter to prepare for sautéing lobster.
- Sauté Lobster Meat: Add the lobster meat to the pan and sauté until golden, approximately 2 minutes.
- Make Sauce Base: Remove lobster meat from the pan. Add the cognac to the pan and heat, then pour in the heavy cream and simmer until the mixture reduces to about a cup.
- Temper Egg Yolks: Whisk the beaten egg yolks, and slowly add the hot cream mixture to them to temper, preventing curdling.
- Combine Sauce: Return the tempered egg yolk and cream mixture to the pan. Add kosher salt, freshly ground nutmeg, and cayenne pepper. Stir and taste, adjusting seasoning as necessary.
- Finish Filling: Add the sautéed lobster meat back into the pan. Stir gently over low heat until the lobster is evenly coated and flavorful.
- Serve: Spoon the Lobster Thermidor mixture onto the prepared toast points. Serve immediately and enjoy these elegant bites.
Notes
- Ensure lobsters are fresh for the best flavor.
- Tempering the egg yolks is essential to prevent scrambling when adding the hot cream.
- Use clarified butter for a cleaner cooking fat and richer flavor in sautéing.
- Adjust cayenne pepper to taste for spice level preference.
- Prepared toast points can be made ahead and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
