Lobster and crab are symbols of luxury and fine-dining. Yet, our cultural emphasis on muscle meat means that the nutrient-rich innards of these animals – once considered a delicacy – often goes missing. On the rare occasion when you find a whole lobster or crab, Lobster Thermidor will tempt you to make use of the whole animal.
Fat-soluble vitamins
Animal fats, with their fat-soluble vitamins, are key components to healthy diets. They support the absorption and use of the water-soluble vitamins, meaning they build bones and provide lasting energy. They reinforce brain health by facilitation pathways and improving memory, cognition and emotional health.
Insects are special sources of fat-soluble vitamins. While insects need dietary sources of most water-soluble vitamins, they have the ability to “synthesize their own fat-soluble vitamins (A, D, E, and K) from other compounds.”
The idea of insects as food makes me squirm, but I recognize how much of this is cultural. Indeed, among the class of arthropods – or insects – some are more culturally acceptable in the West than others.
Insects of the sea – like lobster and crab – are symbols of luxury and fine-dining. These animals – like other arthropods – are rich-sources of these special fat-soluble nutrients. But not in the muscle meat.
Tomalley
Special fat-soluble nutrients are found in the soft, green innards of lobster and crab – called the tomalley. These digestive organs function like a liver and pancreas and are found in the cavity of the shell. Two of our lobsters also had roe sacks inside, and we reserved these with the tomalley as well!
The tomalley can be eaten on its own or added to sauces, soups, and stocks for flavor and thickening. It can be spread plain on toast or enhanced for refined dining. It is known as lobster paste or pâté, or the crab fat, crab butter or crab mustard.
Like other fats, it can store toxins and clean water sources are important because of the risk of collecting environmental contaminants. Like other seafood, there are risks to pregnant women and children due to potential toxins. Yet, the benefits of seafood still outweigh risks for brain development and some seafood is recommended in pregnancy. As always, do what is right for you!
Lobster Thermidor
This recipe is adapted from Julia Child in Mastering the Art of French Cooking. My lobsters came cooked. I used what I had on hand and skipped the cognac. Alcohol lends both sweetness and acidity, but we were not disappointed with the outcome!
Child notes that, “So many steps are involved in the preparation of a really splendid lobster Thermidor, no wonder it costs a fortune in any restaurant!” True, but don’t be intimidated. She also notes that “it is not a particularly difficult dish to execute, and everything may be prepared in advance and heated up just before serving.”
A larger lobster will yield larger shells for serving, but we were happy to eat the remainder straight from the pan. You’ll likely discover the same. Enjoy!
Lobster Thermidor with Innards, or the Tomalley
Ingredients
- 4 1lb whole lobsters, cooked
For the mushrooms
- 1/2 lb mushrooms, sliced
- 1 T butter
- 1 t lemon juice
- 1/4 t salt
For the sauce
- 5 T butter
- 5 T flour or arrowroot
- 1 1/3 cups seafood or other mild broth
- 1 T cream
- 2T mustard
- 2 egg yolks
- 1/3 cup cream
- pinch of cayenne pepper
- 4 T cream
For the lobster
- 4 T butter
- 1/2 cup parmesan cheese
Instructions
- Using a sharp knife, place the lobsters on their back and split in half lengthwise, keeping the shell halves intact. Remove sand sacks in the head and intestinal tubes that run through the back of the tail meat (like a shrimp). Extract the green innards (called the tomalley) and any red roe (or egg) sacks. Optionally, for smoother texture, push these inner parts through a sieve into a mixing bowl. Reserve the muscle meat in one bowl, the shells to the side, and the tomalley together with the roe in a mixing bowl.
For the mushrooms
- Add the butter and sliced mushrooms, together with the lemon juice and salt to a pan on medium heat. Give it all a stir, cover with a lid, and cook for 8 minutes. Remove lid, increase the heat to medium-high and cook for another 5 minutes letting some of the water evaporate. Remove from heat and reserve.
For the sauce
- Make a roux: add the butter to a saucepan on medium-high heat. When foaming subsides, just as the butter may brown, add the flour slowly and mix until it thickens. Off-heat, slowly add the broth, but quickly beat it in until it is fully incorporated. Cover with cream and reserve.
- In a bowl, mix together the lobster tomalley (and roe, if present), mustard, yolks, cream and pepper until combined. Slowly pour in the warm roux, mixing thoroughly with each addition. Return this sauce to the pan and bring to a boil. At a gentle boil, slowly add the remaining four tablespoons cream, mixing in each addition. The sauce should be thick enough to coat a spoon. Taste for seasoning and reserve.
For the lobster
- Chop the reserved lobster muscle meat into rough pieces. In a pan over medium heat, add butter. When the foaming subsides, add the lobster meat and saute for about 5 minutes, stirring occasionally, until the meat is a rosy pink. Meanwhile, roughly chop the mushrooms and as the lobster comes off the heat, fold in the mushrooms. To this mixture, add three-quarters of the sauce. Mix well.
- Arrange the lobster shells in a baking pan or baking sheet. Stuff each shell with the meat filling, cover with sauce, and sprinkle with cheese. Bake at 425F for 10-15 minutes until the lobster is bubbling and the cheese is browned. Serve immediately!
Yum! This looks so good 😋
Thank you, Andrea! It was a special treat and I hope I can make it again soon!