Imitationlobsterthermidor Recipes

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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



Lobster Thermidor image

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

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese

LOBSTER THERMIDOR

Make and share this Lobster Thermidor recipe from Food.com.

Provided by Tonkcats

Categories     Lobster

Yield 6 serving(s)

Number Of Ingredients 13



Lobster Thermidor image

Steps:

  • Heat oven to 450 degrees.
  • Saute onion and mushrooms in butter.
  • Blend in flour and seasonings.
  • Cook over low heat until bubbly.
  • Remove from heat and stir in cream, chicken broth and Worcestershire sauce. Bring to boil, stirring constantly.
  • Boil 1 minute. Add egg yolk, flavoring and lobster.
  • Place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs.
  • Bake 5 minutes.

Nutrition Facts : Calories 126.5, Fat 10.8, SaturatedFat 6.6, Cholesterol 60, Sodium 206.7, Carbohydrate 3.7, Fiber 0.2, Sugar 0.5, Protein 1.8

2 tablespoons onions, chopped
1/2 cup mushroom, sliced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup cream
1/2 cup chicken broth
1/2 teaspoon Worcestershire sauce
1 egg yolk
1 tablespoon sherry wine
2 cups lobsters, cooked, in pieces

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



Lobster Thermidor image

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.

2 lemons, halved
1 onion, quartered
1 Bouquet Garni, recipe follows*
2 (1 1/2 to 1 3/4-pound) live Maine lobsters
2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons cognac or brandy
3/4 cup milk
1/4 cup heavy cream
1/4 teaspoon salt, plus 1/8 teaspoon
1/8 teaspoon ground white pepper
1/2 cup finely grated Parmesan, plus 2 tablespoons
1 tablespoon dry mustard powder
1 tablespoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped parsley, plus additional for garnish
1 bay leaf
1 small sprig fresh thyme
3 sprigs fresh parsley
1/2 teaspoon black peppercorns

IMITATION LOBSTER THERMIDOR

Found this recipe when searching for something to do with some imitation lobster I'd bought at Aldi. This would probably be good with imitation crabmeat too.

Provided by mailbelle

Categories     Broil/Grill

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7



Imitation Lobster Thermidor image

Steps:

  • Turn on broiler.
  • Heat soup in a saucepan over low heat, stirring occasionally.
  • Add next 5 ingredients and stir until heated through.
  • Spoon into 4 lightly greased individual baking dishes or shells.
  • Sprinkle with parmesan and a little more Old Bay.
  • Broil 4 inches from heat source for 2-3 minutes until hot and bubbly.

Nutrition Facts : Calories 106, Fat 6.1, SaturatedFat 3.7, Cholesterol 18.9, Sodium 775.7, Carbohydrate 7.6, Fiber 0.5, Sugar 0.5, Protein 5.8

1 (11 ounce) can cream of shrimp soup
8 ounces imitation lobster meat, chopped
1/4 teaspoon dry mustard
1/2 teaspoon Old Bay Seasoning
1/4 cup milk
1 (4 ounce) can sliced mushrooms, drained
1/4 cup grated parmesan cheese

LOBSTER THERMIDOR

Provided by Marc Murphy

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11



Lobster Thermidor image

Steps:

  • For the pickled mustard seeds: In a small pot over high heat, bring the white vinegar to a boil. Add the mustard seeds, then immediately remove from the heat and let rest for about 30 minutes. Strain seeds, reserving vinegar for another use. Set aside.
  • For the lobster: Bring a very large pot of generously salted water to a boil. Place the lobsters head first into the water and cook at a rapid boil until bright red, 5 to 6 minutes. Remove the lobsters from the water and set them aside to cool.
  • For the leek stuffing: Slice the leeks into 1-inch pieces and place in a large mixing bowl. Fill the bowl with cold water and, with your hands, agitate the water to dislodge any dirt and grit from the leeks. Let the grit settle to the bottom of the bowl, then use a spider or slotted spoon to gently lift the leeks out of the water and place in a colander set in the sink to drain.
  • Heat the olive oil in a large saute pan over medium heat. Add the butter, leeks, a pinch of salt and a few grinds of pepper. Cook, stirring often, until the leeks are tender, 6 to 8 minutes. Stir in the mustard and red wine vinegar. Remove from the heat and set aside.
  • For the assembly: Preheat the oven to 400 degrees F.
  • Once the lobsters have cooled, cut them in half and take the tail and claw meat out. Cut the meat into bite-size pieces. Set aside.
  • Clean out the entire inside of the lobster shells, discarding the innards and the claw shells. Divide the leeks among the empty lobster shells, then top with the lobster meat. Brush the lobster with the melted butter and finish with some pickled mustard seeds. Bake until heated through, approximately 10 minutes.

1/2 cup white vinegar
1/4 cup whole yellow or brown mustard seeds
Kosher salt
Four 1 1/2-pound whole Maine lobsters
1 bunch leeks, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
4 tablespoons unsalted butter, melted

LOBSTER THERMIDOR

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 4 servings

Number Of Ingredients 44



Lobster Thermidor image

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.

2 pounds unsalted butter
4 (1 1/2-pound) poached Maine lobsters, tail and claw meat removed (reserve bodies for Thermidor Sauce)
4 (6-ounce) filet mignons
1/2 cup olive oil, divided
4 teaspoons cracked black pepper
4 teaspoons chopped fresh thyme leaves
Kosher salt
4 teaspoons chopped garlic
4 cups blanched baby spinach, all liquid squeezed out
4 Potato Cakes, recipe follows
8 ounces Thermidor Sauce, recipe follows
Spaetzle, recipe follows
4 Yukon gold potatoes
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 stick butter
1 white onion, chopped into 1/4-inch dice
Olive oil, for sauteing
3 lobster bodies, cleaned of gills
1 onion, cut into medium dice
1 carrot, cut into medium dice
1 celery stalk, cut into medium dice
1/2 cup medium-diced shallots
8 garlic cloves, lightly smashed
1/2 stick butter, plus 1 stick, cut into tablespoons for sauce
2 cups brandy
6 cups white wine
2 sprigs fresh tarragon
2 bay leaves
1/4 bunch fresh parsley
2 sprigs fresh thyme
1/8 bunch fresh basil
4 cups chicken stock
1/2 cup tomato paste
1 cup heavy cream
1 egg
3 egg yolks
3/4 cup milk
2 cups all-purpose flour
1/4 teaspoon grated nutmeg
1 tablespoon each kosher salt and freshly ground pepper
1/2 cup melted butter
1 teaspoon olive oil

LOBSTER THERMIDOR

There are at least two schools of thought when it comes to lobster thermidor. One insists on a béchamel base; the other employs an egg-yolk sauce, a loose savory custard of sorts. I think béchamel is wonderful in dishes like lasagna. In lobster thermidor, though, I like a lighter, more flavorful sauce that complements rather than overwhelms the shellfish. Note that you could use brandy or cognac instead of sherry, if you like.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10



Lobster Thermidor image

Steps:

  • Set the lobsters back-side up on a cutting board. Remove the claws, then cut each lobster in half beginning at the top of the head and cutting all the way to the tail. Remove the tail meat gently and clear and discard the innards from the head, taking care to keep the head and legs intact. Crack each claw and remove the meat. Cut the reserved lobster meat into 1/2-inch pieces.
  • Heat the cream in a small saucepan over low heat until warm; keep warm.
  • Position an oven rack 6 inches from the broiler and preheat the broiler.
  • Heat the butter in a medium saucepan over medium-low heat until the butter melts and any foam disappears. Add the lobster pieces, mustard powder, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper and reduce the heat to low. Cook, stirring, for 1 minute. Add 1 tablespoon of the sherry and 1/4 cup of the warm cream and simmer until the cream is reduced by about half, about 5 minutes.
  • Whisk together the egg yolks and remaining tablespoon of sherry in a small bowl. Slowly whisk in the remaining 1/2 cup warm cream to the bowl with the yolk mixture, then transfer the mixture to the same saucepan that held the cream. Cook over very low heat, whisking constantly, until the mixture thickens slightly like loose pudding and coats the back of a spoon, 2 1/2 to 3 1/2 minutes. Stir in the tarragon, then add this mixture to the lobster mixture. Stir to combine.
  • Arrange the lobster shells with their cut sides up on a baking sheet. Spoon the lobster mixture into the shells. Top with the Gruyere. Broil the lobsters until the filling is golden brown, about 5 minutes. Serve with any extra sauce on the side.

2 cooked lobsters (1 1/2 pounds each)
3/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon dry mustard powder
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
2 tablespoons off-dry sherry, such as amontillado or oloroso
2 large egg yolks
1/2 teaspoon finely chopped fresh tarragon
1/2 cup grated Gruyere (about 1 1/4 ounces)

LOBSTER THERMIDOR

Categories     Milk/Cream     Egg     Mushroom     Broil     Lobster     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9



Lobster Thermidor image

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.

2 (1 1/2-lb) live lobsters
1/2 stick (1/4 cup) unsalted butter
1/4 lb mushrooms, trimmed and thinly sliced
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons medium-dry Sherry
1 cup heavy cream, scalded
2 large egg yolks

CRAB THERMIDOR

The taste of this dish is as impressive as its name. Imitation crabmeat keeps it affordable, but it's fabulous with the real thing, especially for special occasions.-Mary Rose Fedorka, Jamestown, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11



Crab Thermidor image

Steps:

  • In a large saucepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in process cheese and lemon juice until cheese is melted. Remove from heat; stir in cheddar cheese until melted. Stir in crab., Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 368 calories, Fat 25g fat (17g saturated fat), Cholesterol 99mg cholesterol, Sodium 846mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground nutmeg
1-1/2 cups half-and-half cream
2 ounces process cheese (Velveeta), cubed
1 tablespoon lemon juice
1/2 cup shredded cheddar cheese
2 packages (8 ounces each) imitation crabmeat, flaked
Additional paprika, optional

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



Next level lobster thermidor image

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

2 cooked lobsters (about 500g each), defrosted if frozen, reserve the shell and scraps for the sauce (below)
chips or boiled baby potatoes and a green salad, to serve
25g butter
2 banana shallots or 3 small shallots, finely chopped
100ml white wine or vermouth
500ml fish stock
100ml double cream
1 tsp English mustard
½ lemon, juiced
handful of parsley leaves chopped (or use a mix of parsley, chervil, chives and tarragon)
30g finely grated parmesan

LOBSTER THERMIDOR

Make and share this Lobster Thermidor recipe from Food.com.

Provided by The Flying Chef

Categories     Lobster

Time 50m

Yield 2 serving(s)

Number Of Ingredients 22



Lobster Thermidor image

Steps:

  • To cook lobsters.
  • Fill a pot with water. Make sure there is enough water to cover the tails or whole lobsters. Add lemon, white wine, bay leaves and thyme. Bring water to boil then add lobster cook for 8-12mins depending on size. Strain and place lobsters in cold iced water to stop cooking. When you cut shell you will find the meat is not cooked all the way through this is fine as it cooks off in the oven, this way the meat does not over cook and go rubbery.
  • When tails are cold, cut out the under shell and reserve main shell to fill with lobster meat.
  • If using whole lobster remove claws from lobster and cut the lobster in half lengthwise. Then remove tail meat and meat from claws, again save body shell for filling later.
  • To make sauce.
  • Melt butter in a pan and saute shallots and garlic until soft, add sherry cook for a couple of minutes. Meanwhile combine a small amount of water with cornflour to form a paste add and stir until sauce thickens slightly.
  • Add both chicken and fish stock, then slowly whisk in milk and both creams turn up the heat slightly so the mixture will come to a boil. Then you will want to turn it down to medium.
  • Add Dijon mustard, cayenne and cheeses reserving enough cheese to cover lobster when you put it back in the shell. Stir until all the cheese has melted then add the Parsley stir to combine and finally add the Tarragon again stir to combine.
  • Mix lobster meat with sauce, then return meat to shells making sure you stuff them full of meat pour a little sauce over top to cover then top with remaining cheese and sprinkle breadcrumbs over top.
  • Place in a pre-heated oven 180c and bake until cheese has melted and top has gone golden brown.
  • For a photo visit http://the-best-recipes.blogspot.com/.

Nutrition Facts : Calories 677.3, Fat 42.5, SaturatedFat 25.9, Cholesterol 134.7, Sodium 686.5, Carbohydrate 17.8, Fiber 1.5, Sugar 3, Protein 21.7

2 large lobster tails or 2 whole lobsters
1 lemon, chopped into quarters
1/2 cup dry white wine
3 bay leaves
5 sprigs fresh thyme
30 g butter
1 1/2 tablespoons of finely chopped shallots
2 garlic cloves, crushed
1/4 cup sherry wine
1/4 teaspoon fish stock
1/4 cup milk
1/2 teaspoon chicken stock
4 tablespoons double cream
2 tablespoons half-and-half (half fat cream)
2 teaspoons Dijon mustard
1 1/2 teaspoons cornflour
1/2 cup gruyere cheese
1/2 cup parmesan cheese
1 tablespoon of finely chopped tarragon
1 tablespoon parsley
1/4 teaspoon cayenne
breadcrumbs

LOBSTER THERMIDOR

Make and share this Lobster Thermidor recipe from Food.com.

Provided by spacholl

Categories     Lobster

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13



Lobster Thermidor image

Steps:

  • Heat oven to 450 degrees.
  • Saute onion and mushrooms in olive oil.
  • Blend in xanthan gum and seasonings.
  • Cook over low heat until bubbly.
  • Remove from heat and stir in milk, chicken broth and Worcestershire sauce.
  • Bring to boil, stirring constantly.
  • Boil 1 minute.
  • Add egg yolk, flavoring and lobster.
  • Place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs.
  • Bake 5 minutes.

Nutrition Facts : Calories 73.3, Fat 5.5, SaturatedFat 1, Cholesterol 32.5, Sodium 176.4, Carbohydrate 2.2, Fiber 0.1, Sugar 1.5, Protein 1.7

2 tablespoons onions, chopped
1/2 cup mushroom, sliced
2 tablespoons olive oil
1 tablespoon xanthan gum
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup 1% low-fat milk
1/2 cup chicken broth
1/2 teaspoon Worcestershire sauce
1 egg yolk
1 tablespoon sherry wine
2 cups lobsters, cooked,in pieces

CHEF JOHN'S LOBSTER THERMIDOR

I used a nice light sauce on this iconic special occasion dish--lobster thermidor--rather than the thick, cheesy sauce popular in the '80s. Lobster is sweet and rich tasting on its own, so the lighter sauce makes so much sense. And what's even better, you can prep these ahead of time and just pop them in the oven when your guests arrive!

Provided by Chef John

Categories     Seafood     Shellfish     Lobster

Time 1h

Yield 2

Number Of Ingredients 14



Chef John's Lobster Thermidor image

Steps:

  • Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
  • Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
  • Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
  • Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
  • Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
  • Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
  • Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
  • Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

Nutrition Facts : Calories 590.3 calories, Carbohydrate 13.8 g, Cholesterol 220.2 mg, Fat 35.3 g, Fiber 0.8 g, Protein 41.4 g, SaturatedFat 21.5 g, Sodium 1007.8 mg, Sugar 4.6 g

4 (4 ounce) lobster tails
3 tablespoons butter, divided
2 tablespoons minced shallots
Salt, to taste
1 ½ cups diced mushrooms
1 tablespoon all-purpose flour
2 tablespoons cognac or brandy
½ cup whole milk
2 tablespoons creme fraiche or heavy cream
1 tablespoon chopped fresh tarragon
Cayenne pepper, to taste
2 teaspoons fine dried bread crumbs
2 teaspoons freshly grated Parmigiano-Reggiano cheese
2 teaspoons melted butter

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