LOBSTER THERMIDOR
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.
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.
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
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
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
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
SCHRAFFT'S LOBSTER THERMIDOR
In this French dish, the meat of the lobster is cooked in a creamy mustard sauce then returned to its shell for baking. This recipe is adapted from the version that was served at Schrafft's, an upscale chain of restaurants popular in the northeast in the first half of the twentieth century. Frank G. Shattuck opened its first location on Broadway in 1898. ''It was a much more genteel time then,'' his great-grandson Frank M. Shattuck said. ''Everyone wore hats and hand-made suits. And if you were a lady, it was safe to sit at the soda fountain and drink gin from a teacup.'' Frank M. has never been in the restaurant business; he is an actor and a tailor specializing in dashing $5,000 suits. One day in 1980 he went into the last remaining Schrafft's -- ''It wasn't really a Schrafft's, just a pizza place with a dirty old sign'' -- and made off with 2,500 recipes from the safe. ''I asked the guy if it was O.K. to take them, and he said yes, and a week later I sent him a bottle of Jack Daniel's.''
Provided by Jonathan Reynolds
Categories dinner, project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Split lobsters down the middle and remove and reserve meat from tail and claws. Discard everything from the head and remove the front legs, without detaching the cartilage that holds the head and tail together. Rinse and dry shells and set aside.
- Cut reserved meat into 1/2-inch dice. Sauté in 2 tablespoons butter, add shallot, lemon juice, paprika and cayenne until warmed through. Season with salt and pepper. In another pan, sauté mushrooms in 2 tablespoons butter until tender.
- Set aside mushrooms and lobster meat. Melt the remaining butter in the pan the lobster was cooked in. Stir in the flour and mustard and cook for 2 minutes. Slowly whisk in the stock, then the cream, stirring constantly, until thickened, about 5 minutes. Add the lobster and mushrooms and cook 2 more minutes. Season with salt, pepper and lemon.
- Spoon mixture into the shells, sprinkle with cheese and bake until the cheese is lightly browned, 10 to 12 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 2 grams, Protein 105 grams, SaturatedFat 24 grams, Sodium 2761 milligrams, Sugar 5 grams, TransFat 1 gram
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