Lobster Thermidor Ii Recipes

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LOBSTER THERMIDOR



Lobster Thermidor image

Lobster Thermidor is a French dish that features a rich and luxurious sauce made of a bechamel, heavy cream, and egg yolks.

Provided by Hank Shaw

Categories     Entree     Dinner

Time 1h3m

Number Of Ingredients 22

For the Lobster:
2 (1 1/2- to 1 3/4-pound) live lobsters
1/2 cup olive oil
For the Béchamel Sauce:
3 tablespoons butter
2 tablespoons all-purpose flour
1/3 cup lobster stock
2/3 cup milk
Salt, to taste
Freshly ground black pepper, to taste
Pinch of nutmeg
For the Thermidor:
3/4 cup white wine
2 tablespoons dry sherry
2/3 cup lobster stock
1 shallot, finely chopped
1 tablespoon fresh tarragon, chopped
1/2 cup heavy cream
1 large egg yolk
3/4 teaspoon dry mustard
Salt, to taste
Garnish: sweet or hot paprika

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • With a sharp chef's knife, split each live lobster in half lengthwise, starting with the head and working the knife back toward the tail. When you begin at the head end, the process kills the lobster instantly .
  • Brush the lobster with the olive oil and bake for 15 minutes.
  • Remove the lobster from the oven and let it cool.
  • Gather the ingredients.
  • In a small skillet or saucepan, make a roux by melting the butter over medium heat and adding the flour, 1 spoonful at a time, mixing vigorously.
  • Continue cooking and whisking until the roux is blonde or caramel in color, about 3 to 4 minutes.
  • Add the stock and whisk well to combine.
  • Let the mixture come to a simmer, about 2 minutes, then slowly add the milk, whisking continuously.
  • After the mixture has simmered again-about 2 more minutes-add some salt and pepper to taste and then the nutmeg. Be mindful of not letting the béchamel boil. Remove from the heat and set aside.
  • Gather the ingredients.
  • With the help of a fork, remove the meat from all parts of the cooled lobster. Reserve the empty lobster shells (just the main body) for the dish.
  • Chop the lobster meat coarsely.
  • In a small frying pan over medium-high heat, add the wine, sherry, lobster stock, shallot, and tarragon. Boil it down until it is thick in consistency, almost like a glaze-about 10 minutes.
  • Add the béchamel sauce to the glaze, and stir well to combine.
  • In a separate bowl, mix the heavy cream with the egg yolk.
  • Slowly add about 1/2 cup of the béchamel-glaze mixture into the egg yolk and cream, stirring constantly. (By tempering the cream-egg mixture, you won't get scrambled eggs in your sauce.)
  • Pour the egg mixture into the pan with the rest of the béchamel-glaze.
  • Bring the sauce to a simmer over medium heat, but don't let boil. Add the dry mustard and some salt to taste.
  • Cook until the sauce is thickened-about 3 minutes- then remove from the heat.
  • Preheat the oven to 375 F. Add the lobster meat to the sauce and mix well.
  • Fill the empty lobster shells with the lobster Thermidor mixture, then place on a baking sheet (lined with parchment paper if you like) and bake for 5 to 8 minutes.
  • Sprinkle the top with a little paprika as a garnish. Serve and enjoy.

Nutrition Facts : Calories 642 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 25 g, SaturatedFat 18 g, Sodium 736 mg, Sugar 5 g, Fat 51 g, ServingSize 2 lobsters (4 servings), UnsaturatedFat 0 g

LOBSTER THERMIDOR



Lobster Thermidor image

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

2 lemons, halved
1 onion, quartered
1 Bouquet Garni, recipe follows*
2 (1 1/2 to 1 3/4-pound) live Maine lobsters
2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons cognac or brandy
3/4 cup milk
1/4 cup heavy cream
1/4 teaspoon salt, plus 1/8 teaspoon
1/8 teaspoon ground white pepper
1/2 cup finely grated Parmesan, plus 2 tablespoons
1 tablespoon dry mustard powder
1 tablespoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped parsley, plus additional for garnish
1 bay leaf
1 small sprig fresh thyme
3 sprigs fresh parsley
1/2 teaspoon black peppercorns

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.

LOBSTER TAILS THERMIDOR



Lobster Tails Thermidor image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted
4 tablespoons butter, divided
1 small white onion, finely chopped
2 tablespoons all-purpose flour
Splash dry white wine or dry sherry
1/2 cup milk, eyeball it
1/3 cup grated white cheddar
1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
2 tablespoons Parmesan
2 tablespoons bread crumbs
Handful parsley leaves mixed with 2 cups baby greens, for plate garnish
Lemon wedges, for garnish

Steps:

  • Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
  • Preheat your broiler to high.
  • Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
  • Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
  • To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.

SCHRAFFT'S LOBSTER THERMIDOR



Schrafft's Lobster Thermidor image

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

4 cooked lobsters, about 1 1/4 pounds each
6 tablespoons butter
1 minced shallot
1 tablespoon lemon juice, plus more to taste
3/4 teaspoons paprika
Pinch cayenne
Salt and pepper to taste
6 ounces small white button mushrooms, sliced
3 tablespoons flour
1 1/4 teaspoons powdered mustard
1 1/2 cups chicken stock or mild seafood stock, or a combination
2/3 cup heavy cream
1/2 cup grated Parmesan cheese

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

CHEF JOHN'S LOBSTER THERMIDOR



Chef John's Lobster Thermidor image

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

4 (4 ounce) lobster tails
3 tablespoons butter, divided
2 tablespoons minced shallots
Salt, to taste
1 ½ cups diced mushrooms
1 tablespoon all-purpose flour
2 tablespoons cognac or brandy
½ cup whole milk
2 tablespoons creme fraiche or heavy cream
1 tablespoon chopped fresh tarragon
Cayenne pepper, to taste
2 teaspoons fine dried bread crumbs
2 teaspoons freshly grated Parmigiano-Reggiano cheese
2 teaspoons melted butter

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

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