Lobster Thermidor

This lobster thermidor recipe is a French dish from Napolean's time. I've also seen people call it lobster thermador and lobster thermadore, and wondered if that comes from the old French language.

1 lobster, boiled or steamed
1/4 cup fresh parmesan cheese, grated
2 Tbsp butter
1 small onion, chopped finely
1 1/3 cups fish or chichen stock
1/4 cup dry white wine
1/4 cup whipping cream
1/2 tsp dry mustard
1 Tbsp fresh lemon juice
2 Tbsp fresh parsley, chopped
Sea salt
Fresh ground pepper

Cut the lobster in half lengthwise. Remove all the meat from the claws, tail, and body of the lobster. Cut the meat up into bite size pieces and put back in the shell.

Saute the onion in butter until tender. Add in the stock, wine and cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.

Preheat the oven broiler. Put the lobster halves on a shallow baking dish. Spoon the sauce over the lobster meat, and sprinkle the parmesan cheese over top.

Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Delicious, regardless of whether you call it lobster thermador, or lobster thermadore. Bon appetit!