Lobster Thermidor

There are lots of ways to eat lobster other than steamed and cracked at the table. Some are even a lot less messy – at least for your guests. This recipe comes to us from Heather’s great grandmother, Nana Martha, typed up on an old, yellowed index card. The cook will need to steam and pick some lobsters, but the guests won’t require a bib and a roll of paper towels for this one.

Traditionally, this rich dish was prepared, then placed back in the empty lobster shells to serve. We’re going to make this really easy, and serve it in a casserole dish, sans shells.

Our guest this week will be Meg Barker of Embark Maine Tours. She offers walking tours of historic downtown Bath, Maine. Watch the demo to learn more about the tours she offers and we’re counting on her to sprinkle in some fun and interesting tidbits about the City of Ships during this week’s demo.

Thermidor Sauce

5 ½-6 C Cooked Lobster Meat

2 Tbs Minced Onion

3 Tbs Melted Butter

3 Tbs Flour

Dash Red Pepper

1 teasp Dry Mustard
2 Tbs Lemon Juice

2 C Half & Half or Cream

? teasp Black Pepper

½ teasp Paprika

Salt to taste

1 C Cracker Crumbs (use something buttery, like Ritz. If using Ritz, use a full sleeve)

1 stick Melted Butter


Simmer the minced onion in 3 tablespoons of butter until translucent.

Add in the flour, red pepper, dry mustard, paprika, lemon juice, salt, and pepper.

Add in the cream in a slow stream while whisking. Allow to cook until thick. Taste for seasonings.

Place the lobster meat in a casserole dish and pour the sauce over. Mix the cracker crumbs and melted butter together in a separate bowl, then spread evenly on top.

Brown in a preheated 375° F oven for about 20 minutes. Do not over cook – the sauce is already hot, so you really just want to brown the cracker crumbs.

Serve immediately!