Lobster Thermidor Recipe Lobster Thermidor takes its name from the 11th month of the french Revolutionary calendar, which falls in mid-summer, although this rich dish is equally delicious in cooler weather, too. Serve one lobster per person as a master course or one filled shell each for a starter. Ingredients 2 live lobster (about 675g/11/2lb each) 11/2 tbsp butter 2 tbsp plain flour 2 tbsp brandy 1/2 cup milk 6 tbsp whipping cream 1 tbsp Dijon mustard lemon juice salt and white pepper grated parmesan cheese fresh parsley and dill Method 1) Bring a large saucepan of salted water, put the lobsters into the pan head first and cook for 9 minutes. 2) Cut the lobster in half lengthways and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells and wipe dry. 3) cut the meat into bite-size pieces. 4) Melt the butter in a saucepan over a medium-high heat, stir in the flour and cook, stirring, until slightly golden, pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard. 5) Push the lobster coral and liver through a sieve into the sauce and whisk to blend. reduce the heat to low and simmer gently for about 10 minutes, stirring frequently, until thickened, season with salt, if needed, pepper and lemon juice. 6) Preheat the grill, arrange the lobster shells in a gratin dish or shallow flameproof baking dish. 70 Stir the lobster meat into the sauce and divide the mixture evenly among the shells, sprinkle lightly with Parmesan and grill until golden, serve garnish with herbs. Read also:Tips on Fresh Fish  Cajun Crappie Recipe Garlic Prawns Recipe From Spain  Stuffed Shrimp Recipes Swordfish Recipes  Seafood Fettuccine Alfredo