Select a print friendly page Printable page  

Lobster thermidor

From Cookipedia
Jump to: navigation, search
Lobster thermidor
Electus
Servings:Serves 2
Ready in:40 minutes
Preparation time:20 minutes
Cooking time:20 minutes
Difficulty:Average difficulty
Cookipedia.co.uk; The Cooks Wikipedia. Illustrated tested recipes and more.
Stock - reduced
Cookipedia.co.uk; The Cooks Wikipedia. Illustrated tested recipes and more.
Before the sauce
Cookipedia.co.uk; The Cooks Wikipedia. Illustrated tested recipes and more.
£7.50 !

Try this dish out - it is superb and well worth the trouble it takes.

If like me you're a little squeamish about boiling live lobsters, buy one that is ready cooked. Large supermarkets sell them now, as do good fishmongers.

I got lucky when I went to buy the (cooked) lobster from Tesco as they were half-price, so I got the lobster for £7.49, which meant lobster thermidor for two cost less than a tenner! (August 2008)

Ingredients


Create a printable shopping list for this recipe's ingredients


Method

  1. Twist off the claws and smash open with a hammer to remove the meat. Reserve.
  2. Lay the lobster on its back and split in half from head to toe.
  3. Scoop out the meat from the head and body and reserve
  4. Chop the meat into small pieces, mix up a bit and arrange back in the shell
  5. Heat the butter in a pan, sweat the chopped shallot until translucent - about 5 minutes on a low heat
  6. Add the stock, wine, brandy and bring to the boil. Reduce until it is half of its original volume, less if using soup. Add the mustard, lemon juice, zest and double cream
  7. Season with salt and pepper and mix in half of the chopped parsley
  8. Pre-heat the grill
  9. Spoon the sauce over the lobster meat
  10. Sprinkle the grated Parmesan cheese over the top and add a twist of pepper
  11. Heat under the grill for about 4 minutes - just enough make the cheese bubble
  12. Sprinkle the remaining parsley over the top

Serving suggestions

Serve immediately with lemon quarters as a garnish

I served this with lemon rice which worked really well as an accompaniment.

Equally good accompaniments would be new potatoes and a green salad, or a tomato and onion salad to cut through the richness of the sauce, and then some crusty French bread to soak up all the juices.

See also

Hector Acosta: All I just want to add is this: This is MY FAVOURITE DISH EVER!!!

Personal tools
Namespaces

Variants
Actions
recipes
useful information
interaction
Toolbox