Lobster is a delicacy that has been enjoyed by foodies for centuries. It’s a versatile ingredient that can be cooked in many ways, but two of the most popular dishes are Lobster Mornay and Lobster Thermidor.
These dishes are often confused with each other, but they are actually quite different. In this article, we will explore the differences between Lobster Mornay and Lobster Thermidor, and help you decide which one is right for your next special occasion.
So sit back, relax, and get ready to learn about these mouth-watering lobster dishes!
What Is The Difference Between Lobster Mornay And Lobster Thermidor?
The main difference between Lobster Mornay and Lobster Thermidor lies in the sauce used to prepare them. While both dishes feature cooked lobster meat, they are served with different sauces that give them distinct flavors and textures.
Lobster Mornay is served with a creamy white cheese sauce, also known as bechamel sauce. This sauce is made by combining butter, flour, milk, and cheese, and is often flavored with garlic and mustard. The result is a thick and rich sauce that perfectly complements the sweet flavor of the lobster meat.
On the other hand, Lobster Thermidor is served with a rich wine sauce that is made by combining egg yolks, brandy, and white wine. This sauce is then mixed with diced lobster meat and stuffed back into the lobster shell. The dish is then topped with Gruyere cheese and broiled until the cheese is melted and bubbly.
Another key difference between these two dishes is their popularity. While Lobster Thermidor was once considered a luxurious dish for special occasions, it has fallen out of favor in recent years due to its heavy and overpowering sauce. Lobster Mornay, on the other hand, has remained a popular choice for seafood lovers due to its creamy and indulgent sauce.
What Is Lobster Mornay?
Lobster Mornay is a delicious dish that features cooked lobster meat served with a creamy white cheese sauce, also known as bechamel sauce. This sauce is made by combining butter, flour, milk, and cheese, and is often flavored with garlic and mustard. The result is a thick and rich sauce that perfectly complements the sweet flavor of the lobster meat.
To prepare Lobster Mornay, the lobster meat is first cut into pieces and then folded into the sauce. The mixture is then divided into the empty lobster shells and sprinkled with cheese. The dish is then placed under a preheated grill for a few minutes until the cheese is melted and bubbly.
Lobster Mornay is a popular choice for seafood lovers due to its creamy and indulgent sauce. It’s perfect for special occasions or when you want to treat yourself to something luxurious. The best thing about Mornay Sauce is that it compliments a variety of food. It’s perfect with fish, shellfish, chicken, pasta, and vegetables! So if you’re looking to add some indulgence to your meals, try Lobster Mornay and enjoy the rich flavors of this classic dish.
What Is Lobster Thermidor?
Lobster Thermidor is a classic French dish that consists of cooked lobster meat mixed with a rich wine sauce, which is then stuffed back into the lobster shell and topped with Gruyere cheese. The sauce used in this dish is made by combining egg yolks, brandy, and white wine, along with other ingredients such as Dijon mustard and shallots. Once the lobster meat and sauce are combined, the filling is spooned into an empty lobster tail and topped with Gruyere or Parmesan cheese before being broiled. The result is a beautiful dish with a crispy brown exterior and a creamy, flavorful interior. Lobster Thermidor is typically served for special occasions like Valentine’s Day or Christmas dinner, and it’s an indulgent treat that seafood lovers can’t resist. While it may require some effort to prepare due to the extensive preparation involved, the end result is well worth it for those who appreciate the decadence of French cuisine.
The History Of Lobster Mornay And Lobster Thermidor
The origins of Lobster Mornay and Lobster Thermidor can be traced back to France in the late 19th century. Both dishes were created as a way to showcase the decadence and luxury of lobster, which was considered a delicacy at the time.
Lobster Mornay is said to have been invented by a French chef named Auguste Escoffier in the late 1800s. Escoffier was known for his innovative cooking techniques and his use of rich sauces, and he created Lobster Mornay as a way to showcase the versatility of lobster meat.
Similarly, Lobster Thermidor was also created in France in the late 1800s, although its exact origins are somewhat unclear. Some sources claim that it was named after the month of Thermidor, during which it was first served to Napoleon Bonaparte. Others suggest that it was created by a Parisian restaurant named Chez Marie, which named it after a controversial play about the French Revolution.
Regardless of its origins, Lobster Thermidor quickly became a popular dish in high-end restaurants throughout France and eventually made its way to the United States. It was often served as an extravagant and indulgent dish for special occasions, due to its rich and complex sauce.
In contrast, Lobster Mornay remained a more understated dish, often served in smaller portions as an appetizer or side dish. Its creamy cheese sauce was seen as more comforting and approachable than the bold flavors of Lobster Thermidor.
Today, both dishes remain popular choices for seafood lovers around the world. While they may have different sauces and preparation methods, they both showcase the delicate and delicious flavor of fresh lobster meat.
The Ingredients Used In Each Dish
Lobster Mornay and Lobster Thermidor use different ingredients to create their distinct flavors. Lobster Mornay is made with a bechamel sauce that contains butter, flour, milk, and cheese. The cheese used in the sauce can vary, but Gruyere is a common choice. Garlic and mustard are often added to the sauce to give it a tangy and savory flavor.
On the other hand, Lobster Thermidor is made with a rich wine sauce that contains egg yolks, brandy (such as Cognac), and white wine. The sauce is typically served with a Gruyere cheese crust that has been baked in the oven. Originally, the sauce incorporated powdered mustard for added flavor.
Both dishes feature cooked lobster meat, but the preparation of the meat can differ slightly. In Lobster Mornay, the meat is typically served in chunks or pieces, while in Lobster Thermidor, the meat is diced and mixed with the sauce before being stuffed back into the lobster shell.
The Cooking Process For Each Dish
The cooking process for Lobster Mornay and Lobster Thermidor is quite different. To make Lobster Mornay, you will need to start by cooking the lobster meat in boiling water for around 5-7 minutes until it is fully cooked. Once the meat is cooked, remove it from the shell and cut it into bite-sized pieces.
Next, prepare the bechamel sauce by melting butter in a saucepan over medium heat. Add flour to the melted butter and whisk until it forms a paste. Gradually pour in milk while whisking constantly until the mixture thickens. Add cheese, garlic, and mustard to the sauce and stir until the cheese has melted and the sauce is smooth.
Add the cooked lobster meat to the sauce and stir until well combined. Spoon the mixture back into the lobster shell and sprinkle with additional cheese. Place the lobster shell on a baking sheet and bake in a preheated oven at 400°F for around 10-15 minutes until the cheese is golden brown.
To make Lobster Thermidor, start by preparing the wine sauce. Whisk egg yolks, brandy, and white wine together in a bowl until well combined. Cook diced lobster meat in a pan with butter until it turns pink. Add shallots, mushrooms, lobster stock, and Dijon mustard to the pan and cook until the mixture thickens.
Add the wine sauce to the pan with the lobster mixture and stir until well combined. Spoon the mixture back into the lobster shell and sprinkle with Gruyere cheese. Broil in a preheated oven at 400°F for around 5-7 minutes until the cheese is melted and bubbly.
The Flavor Profiles Of Lobster Mornay And Lobster Thermidor
The flavor profiles of Lobster Mornay and Lobster Thermidor are also quite different. Lobster Mornay has a creamy and cheesy flavor that is rich and indulgent. The bechamel sauce used in this dish provides a smooth and velvety texture that perfectly complements the tender and sweet flavor of the lobster meat.
On the other hand, Lobster Thermidor has a more complex flavor profile that is characterized by the dryness of the white wine, the nuttiness of the Gruyere cheese, and the richness of the egg yolk and brandy sauce. The sauce used in this dish is thicker than that of Lobster Mornay, and it has a slightly smoky and savory flavor that enhances the natural sweetness of the lobster meat.