Crispy Lobster Thermidor with Sturgeon Caviar
About This Course
Crispy Lobster Thermidor with Sturgeon Caviar is an elevated seafood entrée that combines tender lobster meat, a rich and creamy Thermidor sauce, and a golden, crisp topping. Finished with a delicate touch of premium sturgeon caviar, this dish offers a harmonious balance of textures—succulent, buttery lobster; velvety sauce; and crunchy breadcrumb crust—while showcasing luxurious flavor notes of cognac, Gruyère cheese, and briny caviar.
Learning Objectives
How to select and prepare fresh lobster tails for Thermidor
The classic steps to make a velouté-based Thermidor sauce (with cognac, Dijon mustard, and Gruyère)
Techniques for creating a crisp, golden gratin topping using breadcrumbs and cheese
Proper plating and finishing with sturgeon caviar for a refined presentation
Timing and temperature control to achieve perfectly cooked lobster without overcooking
Material Includes
- Detailed written recipe with step-by-step instructions
- High-resolution photos illustrating critical stages (e.g., meat removal, sauce consistency, gratin stage)
- A list of ingredients, including preferred lobster size, cheese types, and recommended caviar grades
- Tips on selecting and storing fresh lobster and sturgeon caviar
- A printable shopping checklist
Requirements
- Equipment:
- Large pot for boiling lobster
- Small saucepan for sauce preparation
- Mixing bowls and whisk
- Oven-safe ramekins or single-portion gratin dishes
- Kitchen torch or broiler (for finishing the gratin)
- Fine strainer (for sauce)
- Ingredients:
- Live or fresh-frozen lobster tails (6–8 oz each)
- Unsalted butter, all-purpose flour (for roux)
- Shallots, garlic, cognac (or brandy), Dijon mustard, heavy cream
- Gruyère cheese (grated), panko breadcrumbs
- High-quality sturgeon caviar (e.g., Beluga, Osetra), ideally Grade A or equivalent
- Fresh lemon, chopped parsley (for garnish)
Target Audience
- Home cooks looking to master a restaurant-quality seafood entrée
- Aspiring chefs or culinary students interested in classic French preparations
- Seafood enthusiasts who want to learn advanced lobster-cooking techniques
- Hosts planning an upscale dinner party menu or special occasion meal
Curriculum
3 Lessons1h 15m
Lobster Prep & Thermidor Sauce
Crafting the Classic Thermidor Sauce
Assembly, Baking & Finishing Touches
Your Instructors
uniquedevservice993@gmail.com
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€32.16
Material Includes
- Detailed written recipe with step-by-step instructions
- High-resolution photos illustrating critical stages (e.g., meat removal, sauce consistency, gratin stage)
- A list of ingredients, including preferred lobster size, cheese types, and recommended caviar grades
- Tips on selecting and storing fresh lobster and sturgeon caviar
- A printable shopping checklist
