Festivities have always been the occasion for culinary excellence in France. This lobster dish topped with a fine sauce was created in 1894 for the premiere of Victorian Sardou’s play “Thermidor. And it was also served on the legendary luxury liner “Titanic” in 1912, as here, framed by duchess potatoes.
Defrost the lobster. Rinse potatoes, make about 20 minutes. Peel and press through a press. Mix in butter (1), then egg and egg yolks. Season. Fill into a piping bag. Remove peel from onion, dice. Heat with milk and bay leaf, simmer for approx. 10 min. Sweat flour in butter (2). Strain milk, add whipping cream, bring to boil. Season with mustard, salt, lemon and nutmeg. Separate claws from lobster.
Cut lobster in half: with kitchen knife, start at head and cut through to back. Separate heads. Remove lobster meat from shells and claws and cut into chunks. Rinse lobster shells, dry and fill each with 1-2 tbsp sauce. Pipe potato mixture as a thick rim into a greased ovenproof dish. Place shells in center of mold. Fill with lobster meat. Spread remaining sauce evenly on top. Cover potatoes with cheese. Bake in hot kitchen oven (electric oven: 200 degrees / convection oven: 175 degrees / gas: level 3) for about 15 minutes. If necessary, gratinate under the broiler for another 3 minutes.
The right drink: Elegant, dry white wines are the ideal accompaniment to Krus
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