Thermidor sauce has always been related to the timeless dish of lobster thermidor, a classic French lobster preparation that was very popular in upscale restaurants during the early to mid 1920s.
According to Wikipedia, the recipe of Lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier, or it was created in 1894 at Chez Marie. Another source says it was created at Maison Maire, whose owner Mlle. Paillard sold the restaurant to Mourier. Maison Maire was a Parisian restaurant near the Théâtre de la Porte Saint-Martin. Paillard created the name of the recipe due to the play’s notoriety. The play was highly controversial and was closed by the authorities, re-opening in March 1896.
I have always loved that dish, but you rarely see it anymore in restaurants. I was fortunate to have been given some fresh lump crab meat so I decided to experiment with different thermidor sauces, create my own, and use crab instead of lobster.
INGREDIENTS:
- 1 lb. lump crab meat
- 2 Tbsp. unsalted butter
- 1 Tbsp. finely minced shallots
- 1 Tsp. finely minced garlic
- 2 Tbsp. all purpose flour
- 2 Tbsp. dry sherry
- 2/4 Cup whole milk
- 2/4 Cup heavy cream
- 1/2 Tsp. kosher salt
- 2 Tsp. Pernod
- 1/4 Tsp. ground white pepper
- 1/2 Cup finely grated Parmigiano-Reggiano
INSTRUCTIONS:
- Over medium heat, melt the butter in a medium sauce pan.
- Add the shallots and garlic and sauté until fragrant.
- Add the flour and whisk, combining the ingredients well.
- Continue whisking the flour mixture constantly until you have a light roux.
- Add the sherry and Pernod and combine the ingredients well, about 10 to 15 seconds.
- Add the milk and cream slowly, stirring constantly.
- Continue cooking until the mixture is thick enough to coat the back of a wooden spoon.
- Remove the sauce from heat and add the salt, pepper and cheese and stir to combine well.
- You can put the crab meat in one casserole or in individual shallow au gratin dishes.
- Pour the cream over the crab meat but don’t completely cover the crab. You may have sauce left over.
- Sprinkle the top with additional cheese if you wish and broil in the oven until the top is golden brown.
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