Canadian lobster 

Many people love the sweet meat of lobster, and many:  today I will talk about Canadian lobster, a crustacean that is fished along the coasts of North America, and that is conquering more and more European palates and beyond. The American lobster lives in the cold waters of North America, (especially along the coasts of Maine and Canada) usually at shallow depth, and differs from the European one above all for the color of the armor, tending more to reddish. Over the years there have also been some really large specimens:

In 2009, on the Canadian coast of Newfoundland was found one weighing 9 kg.

In Maine in 2012 a 1 m long and weighing 12 kg was caught.

Obviously those that arrive on our tables are much smaller, but huge American lobsters do exist.

Canada is one of the world's largest exporters of lobsters, which find an ideal habitat in clean, cold waters. They are fished mainly in the waters of: Nova Scotia, New Brunswick, Newfoundland and Quebec. And they are enjoyed all over the world, thanks to modern methods of transport and storage, which allow you to keep them alive up to our tables.

Canadian lobster thermidor

The lobster Thermidor is made by opening the lobsters along and cooking them on the oven grate brushed with oil, separately you will prepare a béchamel sauce made with butter, flour and hot milk. Here are the steps for lobster at Thermidor.

Ingredients

Lobster

2 Shallots 

Butter 90 g 

Parmigiano Reggiano 40 g 

Flour 25 g 

Whole milk 20 ml 

Fish stock 1 ladle 

Extra virgin olive oil 4 tablespoons 

White wine 1⁄2 glass 

Tarragon 1 sprig 

Salt to taste 

Pepper to taste 

Mushrooms 75 g 

Lettuce to taste 

Sherry 60 ml

Preparation

Wash the lobster tails then with a pair of scissors cut them into 2 parts lengthwise. Brush the lobsters with extra virgin olive oil and cook for 20 minutes on the oven grate at 180 ° C. Meanwhile, melt 1 tablespoon of butter in a large pan, then add the shallot and cook for 2 minutes, add the mushrooms and cook for 5 minutes, until they soften, add the sherry and cook until reduced by a third, about 2 minutes. Let cool. Remove the lobsters from the oven, remove the carapace of the lobster's belly and recover the pulp. Cut the lobster pulp into small pieces. In a large pan melt 2 tablespoons of butter, add the flour and stir with a spoon until combined, then pour the fish stock and finally add the cream and the mushroom mixture, cooking for another minute. Always stirring, adjust the mixture with salt and pepper and add the finely chopped tarragon. Finally add the lobster pulp mixing it with the other ingredients. Take the lobster shells and stuff them with the mixture, complete by distributing the Parmesan. Bake in the oven until the cheese has melted, then serve the lobster accompanied by a salad to taste.

Recommendations

The Thermidor lobster was made for the first time in 1894 in a restaurant in Paris near the Comédie Française theater, in honor of the opening of the game Thermidor by chef Victorien Sardou, since then the recipe had an increasing success, so much so that this preparation became one of the classic lobster-based recipes.