In Good Company
Lobster Thermidor at Company of the Cauldron
Written by Paige Martino
Photography by Kit Noble
Recipe By Joseph Keller
Few restaurants on Nantucket have remained as steadfastly true to themselves as Company of the Cauldron. For Chef Joseph Keller, that enduring sense of history is exactly what made the restaurant worth preserving. Every accomplished chef has a starting point. For Keller, it wasn’t culinary school but Petite Marmite in Palm Beach, where, as a teenager, his mother first introduced him to the restaurant business and recognized his talent in the kitchen.
That early foundation led him to France, where he trained in the kitchens of world-renowned restaurants including Moulin de Mougins, Le Taillevent and Tour D’Argent. He later collaborated with his brother, Thomas Keller, on the celebrated French Laundry in Napa Valley, where the restaurant earned three Michelin stars of its own and further cemented the brothers’ place among the country’s leading chefs.
“I didn’t need another restaurant,” he admitted. “But I remember when I was at the Woodbox that [The Company of the Cauldron] is where we came to eatevery once in a while. Back then I fell in love with it.”
Despite his international success, Nantucket has remained a constant throughout Keller’s career. He has spent years immersed in the island’s culinary scene, including 12 seasons at The Woodbox, along with time at Club Car and Galley Beach, before the opportunity arose to purchase Company of the Cauldron in 2017. He has since represented Team USA in the prestigious biennial cooking competition, Bocuse d’Or, which he refers to as “the Super Bowl of food.” After earning both gold and silver medals, Keller has qualified once again to compete in the January 2027 Regionals.
LOBSTER THERMIDOR
LOBSTER
Boil a lobster (1.5-2 pounds) for approximately 3 minutes. Take the meat out of the shell and cut into bite-size pieces. Set aside.
CLASSIC SMOOTH AND SILKY BÉCHAMEL
Béchamel is the key to lasagnas, soufflés, and much more—and it's simple to make at home.
Ingredients
- 1 ½ tablespoons unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup whole milk
- Kosher salt and freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste (optional)
- In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin ,steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture.
- Continue stirring until the sauce comes to a simmer and begins to thicken slightly. (The sauce will initially appear very thick, then become thin once all the milk is added.) Reduce heat to low and stir continuously until the sauce is thick enough to coat the back of a wooden spoon, about 3 minutes.
- Season with salt, pepper and nutmeg, if using. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use the sauce right away, or press a piece of plastic wrap on top to prevent a skin from forming and keep warm until ready to use.
GRITS
Ingredients
- 2 ½ cups water
- ½ teaspoon kosher salt, plus more as desired
- ½ cup yellow or white corn grits, preferably stone-ground
- 2 tablespoons unsalted butter
- In a two-quart saucepan, combine water and salt and bring to a boil. While whisking, sprinkle in grits, then return to a boil. Reduce heat to low, cover and cook, whisking and scraping the bottom well every 2 to 3 minutes, until you reach your desired consistency. (For runny with some remaining gritty texture, cook for about 30minutes; for thick and creamy but flowing grits, cook for about 45 minutes; or for stiff grits that hold its shape, cook for 1 hour.)
- Whisk in extra water, a tablespoon or two at a time, at any point if your grits become thicker than you would like. (If your grits are fully cooked but too thin, you can speed up the thickening by cooking them uncovered, which will allow steam to escape more quickly.) Whisk in butter until fully melted and incorporated, then remove from heat. Season with additional salt, if needed, and serve.
VEGETABLES
- ½ cup mushrooms, sauteed
- Asparagus, blanched and cooled in ice water to stop cooking, cut into one-inch pieces
GLAÇAGE
- Take your cup of chilled Béchamel and add ½ cup whipped cream. (Whip it yourself using heavy cream until it forms soft peaks.)
- Add 1 egg yolk to your chilled Béchamel and process for 20 seconds in a food processor. Fold in whipped cream mix until smooth and creamy.
ASSEMBLE
- In a Pyrex vessel, lay down grits spread on the bottom of the vessel, about 1 inch in thickness. Top with mushrooms, asparagus tips and lobster.
- With a large spoon, coat the dish with your Glaçage, top with parmesan cheese and bake in a 350-degree oven until the top of the Glaçage starts to brown.
- Remove from oven and serve.
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