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Thursday, January 26, 2012

Lobster thermidor


Lobster thermidor
This irresistibly indulgent seafood dish is thought to be named in honor
of the play Thermidor, which opened in 1894 in Paris.

2 cooked lobsters, 11⁄2lb (675g) each
For the sauce
2 tbsp butter
2 shallots, finely chopped
1⁄2 cup dry white wine
2⁄3 cup heavy cream
1⁄2 cup fish stock
2 tbsp chopped parsley
2 tsp chopped tarragon
1 tbsp fresh lemon juice
1⁄2 tsp dry mustard
3⁄4 cup shredded Gruyère
salt and freshly ground black pepper
sweet paprika, for garnish
lemon wedges, for serving

Cut the lobsters in half lengthwise. Remove the meat from the claws and tail, along with any
coral or meat from the head. Cut the lobster meat into bite-sized pieces. Clean out the body shells
and reserve.
To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the
shallots and cook about 2 minutes, until softened. Add the wine and boil for 2–3 minutes to
reduce the liquid by about half.
Add the cream and stock and boil rapidly, stirring often, about 7 minutes, until reduced and
beginning to thicken. Stir in the parsley, tarragon, lemon juice, and mustard. Stir in half of the
Gruyère. Season with salt and pepper.
Preheat the broiler. Add the lobster meat to the sauce, then divide between the lobster shells.
Sprinkle the remaining cheese over the top.
Place on a foil-lined broiler rack. Broil for 2–3 minutes, until bubbling and golden. Sprinkle with
a little paprika. Serve hot, with lemon wedges.

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