Lobster Thermidor with Leeks and BaconRecipe By: Eric Vellend
Classic Lobster Thermidor is loaded with egg yolks, cream and cheese. I’ve lightened it up a bit, and added soft leeks and smoky bacon, which are naturals with shellfish. If you buy a precooked and -cracked lobster, this recipe is a breeze.
- 2 cooked lobsters (about 11⁄2 lb. each)
- 2 oz. piece double-smoked bacon, diced
- 1 leek (white and light green parts only), sliced
- 1⁄4 cup dry white wine
- Salt and pepper to taste
- 1⁄2 homogenized milk (3.25%)
- 1⁄2 cup fish, shrimp or lobster stock
- 11⁄2 tbsp butter
- 11⁄2 tbsp all-purpose flour
- 1 tbsp chopped tarragon
- 1 tsp finely chopped chives
- Lemon wedges (for serving)
- Split lobsters in half lengthwise with a heavy chef’s knife. Detach claws and knuckles from bodies. Remove meat from claws, knuckles and tails. Cut into large chunks. Remove and discard innards (the green tomalley). Rinse lobster shells and dry with paper towel. Cover and refrigerate reserved shells and meat.
- In a medium saucepan, heat bacon over medium heat. Cook until brown and crisp at edges, 4 minutes. Remove with slotted spoon and drain on paper towel. Add leek to bacon fat. Add wine, cover, reduce heat to medium-low and cook until tender, 4 minutes. Season with salt and pepper. Transfer leek to plate to cool.
- To make sauce, combine milk and stock in small saucepan over low heat. Heat butter in a second small saucepan over medium- low heat. When melted, add flour. Cook, stirring, 2 minutes. Whisk in hot milk mixture. Raise heat to medium. Simmer until thickened, 3 minutes. Season with salt and pepper.
- Preheat oven to 425°F. Place reserved lobster shells on roasting pan. Mix together lobster meat, leeks, bacon and tarragon. Divide evenly between shells. Pour sauce over stuffed lobsters. Bake until warmed through, 12 minutes. Sprinkle with chives. Serve with lemon wedges.