LOBSTER THERMIDOR
The basis for Thermidor sauce is a traditional French bechamel, which is composed of a light roux with milk added to make a creamy sauce. This one is thicker than usual as it is used to make a filling. We suggest you make additional room for the Thermidor stuffing by pulling the crawlers or front legs from the head region of the lobster shells. Make sure you keep the tail and head portions of the shell intact while removing the meat, as the large half shells make an impressive presentation when stuffed.
Provided by Food Network
Categories appetizer
Time 57m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
- Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil. Add the lobsters and cook until red and firm, 8 to 10 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
- When the lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat. Remove the large claws from the body and gently crack with the back of a heavy knife to extract the meat. Gently pull the front legs from the shell and discard. Dice the tail meat and claw meat and set aside.
- Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on the baking sheet.
- Melt the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine. Cook, stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the cognac and cook, stirring, for 10 seconds. Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
- Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and parsley. Fold in the lobster meat. Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Sprinkle the top of each lobster with a portion of the remaining cheese and broil until the top is golden brown, 5 minutes.
- Place 1 lobster half on each of 4 large plates, garnish with additional parsley, and serve immediately.
- Place the bay leaf, thyme, parsley sprigs, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine or unflavored dental floss.
LOBSTER TAILS THERMIDOR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
- Preheat your broiler to high.
- Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
- Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
- To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.
LOBSTER THERMIDOR
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Provided by EXCELUK
Categories World Cuisine Recipes European French
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven's broiler.
- Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g
LOBSTER THERMIDOR
Steps:
- Place a medium saucepan on a burner and add 2 cups water. Bring to a boil, then reduce the heat and slowly whisk in all of the butter. Hold warm until ready to heat lobsters.
- Marinate filets in 1/4 cup olive oil, cracked black pepper, and thyme for 1 hour at room temperature.
- Preheat a grill. Season filets with kosher salt and grill to desired temperature. Remove from grill and allow to rest for 4 minutes before serving.
- While meat is coking, reheat the melted butter if needed. While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.
- Meanwhile, heat remaining 1/4 cup olive oil in a saute pan over medium heat. Add chopped garlic and blanched baby spinach and saute until heated through.
- For each dish, place a potato cake in the center of a plate, top with sauteed spinach, and a lobster tail. Thinly slice the filet into 6 slices and fan the filet out in front of the potato and spinach. Top with the lobster claw and pour sauce around the plate. Serve spaetzle as a side dish.
- Preheat oven to 400 degrees F.
- In a baking dish, toss the whole potatoes with the olive oil, salt, and pepper. Roast until mostly cooked through. Remove from oven and cool. Peel potatoes and grate. Season with salt and pepper, to taste.
- Melt the butter in a saute pan over medium heat. Saute the onion until tender. Add the cooked onion to the grated potato mixture. Form into 4 patties, place on a cookie sheet, cover with plastic wrap, and chill in the refrigerator.
- Heat about 1/4 cup of olive oil in a large saute pan over medium-high heat. Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes on each side. Drain on paper towels.
- Preheat oven to 500 degrees F. Place lobster heads on a sheet tray and roast until slightly browned, approximately 15 to 20 minutes. In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepan. Add brandy and reduce until almost dry. Add white wine and reduce. Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads. Bring to a boil and simmer for 2 hours, skimming periodically. Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes. In the meantime, reduce heavy cream by half in a small saucepan. Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time. Keep warm until ready to serve.
- Beat egg, yolks, and milk in bowl and set aside. Measure all dry ingredients and place in bowl. Add egg mixture to flour mixture and blend with hand, then add the melted butter. Let batter rest for 30 minutes.
- Bring a large pot of boiling, salted water to a boil. Place a perforated hotel pan over the boiling water. Pour the batter into the perforated pan and press it through into the water. Cook until spaetzle rises to the top. Drain and shock in ice water. Drain again and toss with the oil. Serve as a side with the lobster.
VOODOO'S LOBSTER THERMIDOR
Steps:
- Preheat broiler.
- With a sharp knife on a solid surface, put the knife through the head of the lobsters to kill them instantly and then flip them over and split lengthwise down the middle, keeping the back of the shell intact. Remove the roe and tomalley and discard. Pull the claws off and remove the tail meat from the shell and set aside.
- Place the bodies on a baking sheet and broil the bodies until bright red, about 3 to 5 minutes, and set aside.
- In a pot of boiling salted water, cook the lobster claws for 5 minutes and cool to room temperature until ready to serve.
- In a large skillet over medium heat add the olive oil and lobster tail meat; cook until meat turns white, about 2 minutes. Add crabmeat and stir to combine. Add the shallots and garlic and cook for 1minute while shaking the pan to prevent burning. Remove the pan from the heat and add the brandy (the alcohol will ignite, so be careful) and return the pan to medium heat. Add the heavy cream and Dijon mustard and cook until reduced by half. Add the Parmesan and fold it in to melt. Add the chopped tarragon and season with salt and pepper. Stuff the mixture in the lobster shells and sprinkle the top with the bread crumbs. Broil until browned, about 4 to 5 minutes. Reheat the claws for just a1minute and serve together.
NEXT LEVEL LOBSTER THERMIDOR
Enjoy lobster thermidor for a celebratory starter or luxurious main course. We've given the dish a makeover while retaining its original charm
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 1h30m
Yield Serves 2 as a main, 4 as a starter
Number Of Ingredients 11
Steps:
- Snap the claws and smaller legs away from each lobster. Cut the main section in half lengthways using a large chef's knife, and scoop the contents of the head cavities into a bowl, then remove the dark vein from the tail meat and discard. Remove the tail meat, chop into large chunks and put in another bowl. Lay the empty shells cut-side up on a baking tray and set aside.
- Crack the claws and knuckles, then pick out all the meat using a skewer or lobster pick. Roughly chop and add to the bowl with the tail meat. Put any shards of shell into the bowl with the head meat. Use a rolling pin to roll along the length of the small, spindly legs and push out the meat, then tip into the bowl with the claw and tail meat. Again, put any broken shells into the bowl with the head meat. The lobster can an be prepped up to a day before. Cover and chill the meat and broken shells until needed.
- To make the sauce, heat the butter in a large saucepan over a medium heat and cook the shallots for 5-6 mins until soft and golden. Add the broken shells and head meat, then turn up the heat and cook for 2 mins more. Splash in the wine or vermouth and bubble for 2 mins to reduce. Pour over the stock and cream, bring to the boil, then continue to cook for 10-12 mins until the mixture has reduced and thickened. Turn the heat off and leave to cool slightly, then pour into another saucepan through a fine mesh sieve, pressing the shells and meat against the mesh with the back of a spoon to extract all the sauce. Stir in the mustard and lemon juice, then taste for seasoning. The sauce can be made the day before, covered and kept chilled.
- Heat the grill to high. Spoon the claw and tail meat into the empty reserved shells. Reheat the sauce over a low heat until warmed through, if needed, then stir through the herbs. Spoon the sauce over the lobster meat in the shells, then sprinkle with the parmesan and put under the grill for 4-5 mins until the sauce is bubbling and the cheese lightly golden. Serve with chips or boiled small potatoes and a green salad.
Nutrition Facts : Calories 679 calories, Fat 46 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 2.6 milligram of sodium
LOBSTER THERMIDOR
Steps:
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
- When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.
- Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.
- Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.
- Preheat broiler.
- Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
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- In a small saucepan, sauté the shallot in the butter. Add the flour and cook for about 1 minute. Add the cream and milk and bring to a boil, stirring constantly with a whisk. Simmer for about 2 minutes.
- Remove the lobster claws and shell them without damaging the meat. Cut the body of the lobster in half from head to tail. Remove the meat and cut into cubes. Clean the shells. You will need eight half-shells. Place on a baking sheet, cut side up. Set aside.
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