Print
Mascarpone Thermidor
A luxurious take on thermidor with a rich, velvety mascarpone sauce. Elegant, creamy, and unforgettable.
- Prepare lobster – whole lobster place in pot of rapidly boiling water and cover with lid. Allow to cook for approximately 10 minutes depending on size. Remove and place in bowl of ice water. For tails, cook for approximately 4 mins and place in ice water.
- Remove all meat from Shells and set aside reserving shells for presentation.
- In a large skillet heat 1 tbsp oil and add baby spinach, cook until fully wilted, season with salt and pepper and pour into colander to allow excess liquid to drain.
- Start your mascarpone hollandaise. Separate egg yolks from whites and place yolks in a bowl. To the yolks add juice of 1 lemon and champagne vinegar and a pinch of salt. Whisk constantly over a double boiler until the mixture thickens (ribbon stage). Slowly drizzle in melted butter then add mascarpone cheese. Set aside.
- To the shells of the lobster divide the wilted spinach, add in the meat and top with a liberal amount of hollandaise. Cover top of sauce with panko and place under broiler for approximately 7 mins or until browned, bubbly and heated throughout. Sprinkle chopped Italian parsley and serve.
