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Recipe : **** Lobster Thermidor

Lobster Thermidor
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Course:
Main Dish

Practical information

  • Prep time
    1 h
  • Cooking
    50 min
  • Ready in
    1 h 50
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • parsley sprigs
  • ¼ teaspoons thyme
  • 6 peppercorns
  • 1 ablespoons tarragon
  • 1 teaspoon lemon juice
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 tablespoon cream
  • 1 tablespoon mustard
  • 2 egg yolks
  • ¼ teaspoons salt
  • 950 g lobsters
  • 250 g mushrooms
  • 120 g grated cheese
  • 750 ml dry white wine
  • 80 ml cognac
  • 250 ml whipping cream

  • Recipe preparation steps

  • 1
    Simmer white wine, vegetables, seasonings and water in a kettle for 15 minutes.
  • 2
    Bring to a boil and add the live lobsters. Cover and boil for 20 minutes. Remove the lobsters when done.
  • 3
    Heat slowly the mushrooms with 1 tablespoon of butter, lemon juice and salt in a covered saucepan for 10 minutes.
  • 4
    Add the mushrooms juice in the kettle and boil until the sauce has reduced to 2 cups. Bring to the simmer.
  • 5
    Cook the flour and the butter slowly in another saucepan for 2 minutes. Add to the sauce, stir it well. Boil during 1 minute while stirring. When done, add cream to the top.
  • 6
    Split the lobsters in two lengthwise. Remove the black thing around the eyes and the intestine. Take the coral and the liver, crushed them in a mixing bowl, and blend the mustard, half cup of whipping cream, egg yolks. Add the sauce while beating.
  • 7
    Heat the sauce again, bring it to the boil while stirring. Then boil slowly for 2 minutes. Add whipping cream with a tablespoon Taste and correct seasoning. Add a spoonful of cream on the top. Set aside.
  • 8
    Take the meat from the lobster and cut it into cubes. Put butter in a skillet over moderate heat. After 1 minute, stir in the lobster meat, stir slowly, for 5 minutes. Pour in the cognac and boil until the liquid has reduced by half. Shake the skillet from time to time.
  • 9
    Add the mushrooms and two-thirds of the sauce in the skillet.
  • 10
    Arrange in a roasting pan the meat, sauce and mushroom in the shells. Sprinkle with cheese. Put the roasting pan in the oven at 220°C for 15 minutes until sauce is browned.
  • Ready !