LOBSTER THERMOSTAT
Or did I mean "thermometer"? Oh well, I knew it was therm-something! The heck with it - call it whatever you like, it's helluva good.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Thaw the lobster tails, remove the meat from the shells and cut into 1-inch medallions.
- Steam the lobster until almost done.
- Then mix with cheese and chives and place in a 16-ounce casserole dish.
- Heat the chicken stock and cream in a small pot over medium heat.
- Make a roux with melted butter and flour.
- Add to the chicken stock and cream while stirring constantly.
- Cook until the sauce is thick and creamy, add wine and white pepper.
- Pour the sauce over the lobster and then bake at 400°F for 10-12 minutes or until the lobster if fully cooked and cheese is melted.
Nutrition Facts : Calories 705.5, Fat 44.7, SaturatedFat 26.4, Cholesterol 278.6, Sodium 783.2, Carbohydrate 15.4, Fiber 0.3, Sugar 0.4, Protein 54.6
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.
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