Lauras Seafood Thermidor Recipes

Steps:

• Preheat the oven to 425 degrees F. Position a wire rack on a baking sheet and set aside. Bring a small pot of water to a boil.
• Put the lobster tails in a large heatsafe bowl, pour in boiling water to cover and let sit until the shells just begin to turn orange, about 4 minutes.
• Use kitchen shears to cut the shells and remove them from the meat. Insert a wooden skewer lengthwise through each tail so that the lobster stays flat and does not curl up while cooking. Set the tails aside.
• Microwave 4 tablespoons of the butter in a medium microwave-safe bowl in 30-second intervals until melted, about 1 minute. Stir in the spinach, garlic, lemon zest, a large pinch of salt and a few grinds of pepper; set aside.
• Melt the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the mushrooms, thyme, a pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and starting to turn brown in spots, about 5 minutes.
• Roll each puff pastry sheet into an 11-inch square. Spread half of the spinach mixture on each sheet and sprinkle with half of the mushrooms. Cut each sheet in half, making 4 rectangles. Place a lobster tail at one end of each rectangle, parallel with the short side. Roll the pastry pieces around the lobster and transfer to the prepared baking sheet. Brush the pastry with the beaten egg.
• Bake until deep golden brown, 20 to 25 minutes. Remove the skewers, slice widthwise into pieces and serve with lemon wedges.

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

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.