CRAYFISH THERMIDOR

 

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This Recipe Makes 8 Thermidors

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Crayfish Thermidor is a classic French preparation that was very popular in upscale restaurants during the early to mid-1920’s.

In the dish, the crayfish meat is combined into a rich heavy cream based sauce. The crayfish & sauce mixture is spooned back into the shells, topped with more cheese, & baked until golden brown.

Crayfish Thermidor is surprisingly simple to make & if Crayfish is not available then Lobster may be used instead.

Crayfish Thermidor Ingredients:

• 4 medium-large Crayfish
• Large bowl of ice water
• Water for steaming the Crayfish

For the sauce:

• 4 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups cheese (I used gouda)
• 250ml double thick cream
• ½ teaspoon cayenne or chilli powder
• ½ tablespoon garlic powder
• 2 egg yolks

For the topping:

• Red chilli flakes
• Dried or fresh parsley
• Breadcrumbs
• 1 cup Mozzarella cheese
• Fresh thyme (optional)

Method:

1. Rinse the Crayfish & set onto a chopping board.
2. 
3. 
4. 
5. Fill a large pot with water & place the Crayfish in the water.
6. 
7. 
8. Allow the crayfish to steam on medium-high heat on the stove-top for 15 minutes. Notice the colour change on the Crayfish turn into a bright orange.
9. 
10. Once the Crayfish is done steaming, remove from the pot & submerge them into a bowl of ice water to stop the cooking process. Keep the Crayfish in the cold water for about 2 minutes.
11. 
12. Place the cold Crayfish onto a board, working with one at a time.
13. 
14. Carefully remove the legs & the claws off.
15. 
16. Cut the Crayfish down the middle using a sharp knife, splitting it in half.
17. 
18. Remove the intestinal thread (black tube down the tail part of the Crayfish). Also remove all of the muck in the head. Discard of this as it cannot be digested.
19. 
20. Next, remove the tail meat & set aside.
21. 
22. Do the same for all the Crayfish. Be sure to keep the shells as this will be used later on in the recipe.
23. 
24. Place the Crayfish meat onto a chopping board.
25. 
26. Chop up the meat.
27. 
28. Set aside.
29. 
30. Next up, it’s time to prepare the sauce. Have all of your ingredients ready.
31. First up is the butter.
32. 
33. Next, the flour.
34. 
35. Garlic powder & the double thick cream.
36. 
37. Cayenne or chilli powder.
38. 
39. Grate the cheese of your choice, I used Gouda.
40. 
41. Have your egg yolks ready in a bowl.
42. 
43. Heat a pot on the stove-top & add in the butter.
44. 
45. Allow the butter to melt.
46. 
47. Thereafter, add in the flour.
48. 
49. Mix well.
50. 
51. Drop in the double thick cream.
52. 
53. Mix well.
54. 
55. Add in the cayenne or chilli powder & the garlic powder.
56. 
57. Mix well & add in the egg yolks.
58. 
59. Mix & turn off the heat.
60. 
61. Add in the grated cheese.
62. 
63. Mix & add in the Crayfish meat. The sauce is very buttery so if you prefer a thicker sauce, add 2 tablespoons of butter instead of 4.
64. 
65. Combine & set aside.
66. 
67. Next, preheat the oven to 180° Celsius.
68. Grate the mozzarella cheese & set aside.
69. 
70. Line a baking tray with foil & place the shells of the Crayfish onto it.
71. 
72. Spoon the Crayfish & sauce mixture into the shells.
73. 
74. 
75. Top with breadcrumbs & the mozzarella cheese.
76. 
77. Sprinkle over some red chilli flakes & dried or fresh parsley.
78. 
79. Bake in the preheated oven for 10-15 minutes at 180° Celsius.until golden.
80. 
81. 
82. Carefully remove from the baking tray.
83. 
84. Plate & garnish with fresh thyme (optional).
85. 
86. 
87. 
88. Serve this Crayfish Thermidor with buttery garlic bread & lemon wedges.
89. 
90. 
91. 
92. Best served immediately.
93. 
94.