Jamie Oliver Lobster Thermidor Recipes
LOBSTER THERMIDOR
This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly - drowned in an overpowering sea of rich, cheesy sauce. If it's made with a just a little sauce that's been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it's still one of the best hot lobster dishes there is. See our grilled lobster thermidor for a lighter version of this classic dish.
Provided by delicious. magazine
Categories Lobster recipes
Yield Serves 2
Number Of Ingredients 15
Steps:
- Put the milk, bay leaves, onion and peppercorns in a small pan. Bring to the boil, then set aside for 10 minutes for the flavours to infuse.
- Meanwhile, remove the meat from the cooked lobster and cut it into small, chunky pieces. Keep the tomalley (the grey-green liver) and any roe separate. Put the cleaned out half-shells in a small baking tray. Preheat the grill to high.
- For the sauce, reheat the milk gently. Melt 20g of the butter in another small pan, stir in the flour and cook for a few seconds. Strain in a little of the hot milk and whisk until smooth. Gradually whisk in the rest of the milk, bring to the boil, then lower the heat and simmer for 5 minutes, stirring now and then. You should be left with 200ml sauce with the consistency of thick cream.
- While the sauce is simmering, melt the remaining butter in another small pan, add the shallots and cook gently until soft but not browned. Add the wine, turn up the heat and simmer rapidly until the liquid has almost disappeared. Stir in the white sauce, together with the mustard, tarragon, chives, cream (if using), cayenne pepper and 25g of the grated cheese. Season to taste with salt and black pepper.
- Stir the lobster meat into the sauce, with the tomalley and any roe if you wish, then divide the mixture equally between the cleaned half-shells. Sprinkle with the remaining cheese, slide under the grill, then cook for 3-4 minutes until golden and bubbling. Serve with new potatoes and a light, green salad.
Nutrition Facts : Calories 604kcals, Fat 38.6g (21.1g), Protein 40.8g, Carbohydrate 15.1g (8g sugar), Fiber 0.8g
LOBSTER THERMIDOR
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Provided by EXCELUK
Categories World Cuisine Recipes European French
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven's broiler.
- Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g
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