Thursday, June 19, 2014

Lobster Thermidor recipe

Lobster Thermidor recipe

Ingredients ( 4 persons)

2 live lobsters, each about 1-1/2 pounds
http://lobsterloversblog.blogspot.ru/p/maine-lobsters.html
Colossal Live Lobster 5-6 lbs.



5 to 6 pound live lobster. Includes a steel cracker, fork, wetnap, and bib wrapped in a fine red and white checkered napkin.

Six pound live lobster.
1 tablespoon sea salt
3 tablespoons fresh lemon juice
4 tablespoons butter
1 tablespoon minced shallots
1/2 cup thinly sliced white button mushrooms
1/2 cup diced tomatoes, drained (optional)
1/4 cup dry sherry
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Pinch dry mustard
1/2 cup bechamel sauce
Salt and cayenne
1/2 cup heavy cream, whipped until thickened

How to cook the Lobster Thermidor recipe


Put the sea salt and lemon juice in a large pot of water. Bring to a boil. Drop the lobsters into the boiling water and cook for 6 to 8 minutes. Remove from the water and drain. Set aside to cool.

Preheat the oven to 450 degrees

When the lobsters are cool enough to handle, twist off the claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from the tail end, then remove the tail meat, reserving the shells. Cut all lobster meat into bite-size pieces. Discard any remaining lobster innards, then rinse and dry shells. Set aside.

Melt the butter in a large skillet over medium heat. Add the shallots, mushrooms and tomatoes (if using), and cook, stirring for about 3 minutes. Add the sherry, black pepper, paprika and dry mustard.

Stir to blend. Add 1/2 cup of the bechamel sauce and the lobster pieces, and stir to mix. Season with salt and cayenne. Cook, stirring gently, for 5 minutes. Fill the lobster shells (or scallop shells) with the mixture.

Combine the remaining bechamel sauce with the whipped cream and cover the top of each half lobster.

Place the filled lobsters in a shallow baking pan and bake until golden brown, 10 to 12 minutes. Serve immediately.

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