From Julie & Julia · 2009 · Reconstructed
Lobster Thermidor
Serve when
Bring it out at Julie's birthday dinner — after the ordeal of actually killing the things, this is the dish that makes the whole comedy worth it.
In the movie
Theatrical
- ~00:42:04 Julie's birthday dinner, after an entire blog entry's worth of dread about dispatching live lobsters herself — the finished thermidor served to a table of friends over 'Bon appétit.'
Nothing in Julie's kitchen terrifies her quite like this recipe — not the technique, but the live lobsters themselves, which she spends an entire blog entry working up the nerve to kill. Her sleep machine starts saying "lobster killer" to her in the dark; a reader tells her to freeze them first; another tells her to just get it over with. By the time the thermidor actually reaches the table at her birthday dinner, it's less a dish than a small personal victory, and the film lets it land that way — a happy, crowded table, "Bon appétit" going around, and no mention of what it took to get there.
Ingredients
Method
- Steam or boil the lobsters until just cooked, about 8–10 minutes. Let them cool slightly, then split them lengthwise, remove the meat, and reserve the shells.
- Cut the lobster meat into bite-size pieces. Melt the butter, whisk in the flour, and cook a minute, then whisk in the milk to a smooth sauce.
- Stir in the sherry, mustard, and cayenne. Off the heat, whisk the egg yolks and cream together, then whisk a little hot sauce into them before returning it all to the pan — this tempers the yolks so they thicken the sauce without scrambling.
- Fold the lobster meat into the sauce and season. Spoon the mixture back into the reserved shells, top with the Gruyère, and broil until bubbling and golden.
- Serve immediately, in the shells, while the cheese is still blistered on top.
Substitutions
- Live lobster: cooked lobster meat is the party-host safety valve. You lose Julie's exact ordeal, but the Thermidor sauce and broiled-shell presentation still carry the scene. Use about 12-16 ounces picked lobster meat for four servings.
- No lobster: large shrimp or scallops in ramekins make a good "Thermidor-style" gratin. Be honest with guests: it is no longer the movie dish, but the mustardy sherry cream sauce still works.
- Sherry / brandy: dry vermouth works in the sauce; for no alcohol, use seafood stock plus a teaspoon of lemon juice.
- Gruyère: Comté, Emmental, or a sharp white cheddar will brown well. Use a light hand so the cheese supports the lobster instead of burying it.
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