Ingredients

Kitchen Supplies:
Covered, enameled or stainless steel kettle with tight-fitting cover or stainless steel saucepan
enameled or 4-cup stainless steel saucepan
1/2-quart enameled
Wooden spoon
Wire whip
3-quart mixing bowl
12-inch enameled or stainless steel skillet
Shallow roasting pan or fireproof serving platter

Steaming the Lobster:
3 cups dry white wine or 2 cups dry white vermouth
2 cups water
1 large onion , thinly sliced
1 medium carrot , thinly sliced
1 stalk celery , thinly sliced
6 sprigs parsley
1 bay leaf
1/4 tsp. thyme
6 peppercorns
1 Tbsp. fresh or dried tarragon
3 live lobsters , 2 pounds each
1/2 pound sliced fresh mushrooms
1 Tbsp. butter
1 tsp. lemon juice
1/4 tsp. salt

Sauce:
5 Tbsp. butter
6 Tbsp. flour
1 Tbsp. cream
1 Tbsp. dry mustard
2 egg yolks
1/2 cup whipping cream
4 to 6 Tbsp. more whipping cream
Pinch cayenne pepper

Sautéed Lobster Meat:
4 Tbsp. butter
1/3 cup cognac

Final Assembly:
1/2 cup grated Parmesan or Swiss cheese
2 Tbsp. butter , cut into bits

Description

Get Julia Child's Classic Recipe For Lobster Thermidor From Her Cookbook Mastering The Art Of French Cooking, Vol. 1.

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