Chef Johns Lobster Thermidor Recipes

CHEF JOHN'S LOBSTER THERMIDOR

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.

LOBSTER THERMIDOR

Steps:

• Bring 3 cups water to a boil in a stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobster tails. Cover and steam for 8 minutes or until done.
• Cool to room temperature.
• Remove meat from shells (save shells); chop meat into bite-sized pieces.
• Cover and chill.
• Place lobster shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin.
• Combine shells and milk in a small saucepan over medium heat. Bring to a simmer; cook 5 minutes (do not boil).
• Remove from heat; cover and let stand 30 minutes.
• Strain mixture through a fine mesh sieve into a bowl; discard solids. Set aside.
• Preheat oven to 450°.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add shallots; sauté 2 minutes or until soft.
• Add mushrooms; sauté 4 minutes or until liquid begins to evaporate.
• Stir in sherry, and cook 1 minute.
• Combine reserved milk mixture, flour, black pepper, and white pepper in a small bowl; stir with a whisk until smooth.
• Add milk mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly.
• Stir in basil and tarragon; cook for 1 minute, stirring occasionally.
• Add reserved lobster meat, cream, and salt, stirring to combine.
• Divide mixture evenly among each of 4 (1 1/2-cup) gratin dishes coated with cooking spray.
• Combine cheese, panko, and melted butter in a small bowl; toss to combine.
• Sprinkle 1/4 of the panko mixture over each gratin.
• Bake for 12 minutes or until topping is browned.