Lusty Lobster Thermidor

Recipe courtesy of Tres Hundertmark, Head Chef, Lobster Trap
Check out the Lobster Trap if you’re in Asheville!
35 Patton Avenue
Asheville, NC 28801
(828) 350-0505


2 live Maine lobsters
3 oz. clarified butter
3 Tbsp. shallots
2 cups oyster mushrooms
4 oz. lump crab meat
½ cup white wine
1 Tbsp. Lusty Monk Original Sin mustard
2 tsp fresh tarragon, chopped
6 oz. heavy cream
3 oz. soft butter
salt and pepper to taste

Place lobsters in the pot for cooking. In a large saute pan heat clarified butter, add shallots and mushrooms and cook till soft. Add crab meat and deglaze with white wine. Add tarragon and cream, and reduce to sauce consistency. Remove lobsters from the pot. Cut in half and place on plate. Finish the sauce with soft butter and pour over lobsters.

Serves 2