Lobster Tails Thermidor Recipes

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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

LOBSTER THERMIDOR



Lobster Thermidor image

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

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese

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

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.

LOBSTER THERMIDOR



Lobster Thermidor image

Make and share this Lobster Thermidor recipe from Food.com.

Provided by The Flying Chef

Categories     Lobster

Time 50m

Yield 2 serving(s)

Number Of Ingredients 22

2 large lobster tails or 2 whole lobsters
1 lemon, chopped into quarters
1/2 cup dry white wine
3 bay leaves
5 sprigs fresh thyme
30 g butter
1 1/2 tablespoons of finely chopped shallots
2 garlic cloves, crushed
1/4 cup sherry wine
1/4 teaspoon fish stock
1/4 cup milk
1/2 teaspoon chicken stock
4 tablespoons double cream
2 tablespoons half-and-half (half fat cream)
2 teaspoons Dijon mustard
1 1/2 teaspoons cornflour
1/2 cup gruyere cheese
1/2 cup parmesan cheese
1 tablespoon of finely chopped tarragon
1 tablespoon parsley
1/4 teaspoon cayenne
breadcrumbs

Steps:

  • To cook lobsters.
  • Fill a pot with water. Make sure there is enough water to cover the tails or whole lobsters. Add lemon, white wine, bay leaves and thyme. Bring water to boil then add lobster cook for 8-12mins depending on size. Strain and place lobsters in cold iced water to stop cooking. When you cut shell you will find the meat is not cooked all the way through this is fine as it cooks off in the oven, this way the meat does not over cook and go rubbery.
  • When tails are cold, cut out the under shell and reserve main shell to fill with lobster meat.
  • If using whole lobster remove claws from lobster and cut the lobster in half lengthwise. Then remove tail meat and meat from claws, again save body shell for filling later.
  • To make sauce.
  • Melt butter in a pan and saute shallots and garlic until soft, add sherry cook for a couple of minutes. Meanwhile combine a small amount of water with cornflour to form a paste add and stir until sauce thickens slightly.
  • Add both chicken and fish stock, then slowly whisk in milk and both creams turn up the heat slightly so the mixture will come to a boil. Then you will want to turn it down to medium.
  • Add Dijon mustard, cayenne and cheeses reserving enough cheese to cover lobster when you put it back in the shell. Stir until all the cheese has melted then add the Parsley stir to combine and finally add the Tarragon again stir to combine.
  • Mix lobster meat with sauce, then return meat to shells making sure you stuff them full of meat pour a little sauce over top to cover then top with remaining cheese and sprinkle breadcrumbs over top.
  • Place in a pre-heated oven 180c and bake until cheese has melted and top has gone golden brown.
  • For a photo visit http://the-best-recipes.blogspot.com/.

Nutrition Facts : Calories 677.3, Fat 42.5, SaturatedFat 25.9, Cholesterol 134.7, Sodium 686.5, Carbohydrate 17.8, Fiber 1.5, Sugar 3, Protein 21.7

NEXT LEVEL LOBSTER THERMIDOR



Next level lobster thermidor image

Enjoy lobster thermidor for a celebratory starter or luxurious main course. We've given the dish a makeover while retaining its original charm

Provided by Barney Desmazery

Categories     Dinner, Lunch, Starter

Time 1h30m

Yield Serves 2 as a main, 4 as a starter

Number Of Ingredients 11

2 cooked lobsters (about 500g each), defrosted if frozen, reserve the shell and scraps for the sauce (below)
chips or boiled baby potatoes and a green salad, to serve
25g butter
2 banana shallots or 3 small shallots, finely chopped
100ml white wine or vermouth
500ml fish stock
100ml double cream
1 tsp English mustard
½ lemon, juiced
handful of parsley leaves chopped (or use a mix of parsley, chervil, chives and tarragon)
30g finely grated parmesan

Steps:

  • Snap the claws and smaller legs away from each lobster. Cut the main section in half lengthways using a large chef's knife, and scoop the contents of the head cavities into a bowl, then remove the dark vein from the tail meat and discard. Remove the tail meat, chop into large chunks and put in another bowl. Lay the empty shells cut-side up on a baking tray and set aside.
  • Crack the claws and knuckles, then pick out all the meat using a skewer or lobster pick. Roughly chop and add to the bowl with the tail meat. Put any shards of shell into the bowl with the head meat. Use a rolling pin to roll along the length of the small, spindly legs and push out the meat, then tip into the bowl with the claw and tail meat. Again, put any broken shells into the bowl with the head meat. The lobster can an be prepped up to a day before. Cover and chill the meat and broken shells until needed.
  • To make the sauce, heat the butter in a large saucepan over a medium heat and cook the shallots for 5-6 mins until soft and golden. Add the broken shells and head meat, then turn up the heat and cook for 2 mins more. Splash in the wine or vermouth and bubble for 2 mins to reduce. Pour over the stock and cream, bring to the boil, then continue to cook for 10-12 mins until the mixture has reduced and thickened. Turn the heat off and leave to cool slightly, then pour into another saucepan through a fine mesh sieve, pressing the shells and meat against the mesh with the back of a spoon to extract all the sauce. Stir in the mustard and lemon juice, then taste for seasoning. The sauce can be made the day before, covered and kept chilled.
  • Heat the grill to high. Spoon the claw and tail meat into the empty reserved shells. Reheat the sauce over a low heat until warmed through, if needed, then stir through the herbs. Spoon the sauce over the lobster meat in the shells, then sprinkle with the parmesan and put under the grill for 4-5 mins until the sauce is bubbling and the cheese lightly golden. Serve with chips or boiled small potatoes and a green salad.

Nutrition Facts : Calories 679 calories, Fat 46 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 2.6 milligram of sodium

LOBSTER THERMIDOR



Lobster Thermidor image

Categories     Milk/Cream     Egg     Mushroom     Broil     Lobster     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 (1 1/2-lb) live lobsters
1/2 stick (1/4 cup) unsalted butter
1/4 lb mushrooms, trimmed and thinly sliced
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons medium-dry Sherry
1 cup heavy cream, scalded
2 large egg yolks

Steps:

  • Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
  • When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.
  • Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.
  • Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.
  • Preheat broiler.
  • Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.
  • When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

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

LOBSTER THERMIDOR A LA JULIA CHILD



Lobster Thermidor a La Julia Child image

From the master of French cooking herself! This looks like it is a TON of work (and money), but I can't even begin to imagine how delicious this must be. I am speechless after reading and typing this recipe! There is really no way that I could estimate the time on this.

Provided by ChipotleChick

Categories     Lobster

Time 2m

Yield 6 serving(s)

Number Of Ingredients 26

3 cups dry white wine
1 large onion, thinly sliced
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
6 sprigs fresh parsley
1 bay leaf
1/4 teaspoon thyme
6 peppercorns
1 tablespoon dried tarragon
3 (2 lb) live lobsters
1/2 lb sliced fresh mushrooms
1 tablespoon butter
1 teaspoon lemon juice
1/4 teaspoon salt
5 tablespoons butter
6 tablespoons flour
1 tablespoon cream
1 tablespoon dry mustard
2 egg yolks
1/2 cup whipping cream
1 pinch cayenne pepper
4 -6 tablespoons additional whipping cream
4 tablespoons butter
1/3 cup cognac
1/2 cup grated parmesan cheese or 1/2 cup swiss cheese
2 tablespoons butter, cut into pieces

Steps:

  • Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes.
  • Bring to a rolling boil and then add the live lobsters.
  • You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
  • While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
  • When the lobsters are cooked, remove them from the kettle.
  • Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
  • Strain the liquid into a large saucepan and bring to a simmer.
  • Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
  • Be sure not to brown it!
  • Remove from heat, and beat in the lobster-mushroom liquid.
  • Boil, stirring constantly, for 1 minute.
  • Drizzle the cream from step 3 on top of the sauce.
  • Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
  • Discard 'sand sacks' in the heads and intestines.
  • Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4.
  • Beat the lobster-mushroom sauce into this mixture in small spats.
  • Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
  • Boil slowly for 2 minutes.
  • Thin out with step 5.
  • By now the sauce should be thick enough to coat a spoon pretty heavily.
  • Set aside, top filmed with a spoonful of cream.
  • Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
  • Set the skillet with the butter from step 6 over medium heat.
  • When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
  • Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
  • Preheat oven to 425°F.
  • Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
  • Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
  • Heap the lobster mixture into the shells, and cover with the remaining sauce.
  • Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on).
  • Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
  • Serve immediately!

Nutrition Facts : Calories 936.6, Fat 43.5, SaturatedFat 24.8, Cholesterol 606.3, Sodium 1768.6, Carbohydrate 18.9, Fiber 1.7, Sugar 3.7, Protein 93.4

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From recipenet.org


LOBSTER THERMIDOR | RICARDO
In a small saucepan, sauté the shallot in the butter. Add the flour and cook for about 1 minute. Add the cream and milk and bring to a boil, stirring constantly with a whisk. Simmer for about 2 minutes. Off the heat, add the cheese and mustard and stir until the cheese has melted. Season with salt and pepper. Set aside. Lobster
From ricardocuisine.com


LOBSTER TAIL THERMIDOR! RECIPE IN DESCRIPTION. | A WORLD OF FOOD
2021-09-17 VIEWS: 71 7 0
From recipes.social


LOBSTER TAILS THERMIDOR - BIGOVEN.COM
Lobster Tails Thermidor recipe: I used this recipe with just claw meat and made a sauce out of it which I then put over grilled beef filets and broiled everything to brown up the sauce. Excellent! Prep Time:5 min Inactive Prep Time: -- Cook Time:25 min Level:Intermediate
From bigoven.com


CLASSIC LOBSTER THERMIDOR - DOWNTON ABBEY COOKS | GILDED AGE …
2018-01-24 Instructions. Cut the lobster in half 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. For the sauce, put the …
From downtonabbeycooks.com


LOBSTER THERMIDOR RECIPE | WOOLWORTHS
Cut the lobster meat into bite-sized pieces. Clean out the body shells and reserve. Step 2. To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the shallots and cook about 2 minutes, until softened. Add the wine and boil for 2-3 minutes to reduce the liquid by about half. Step 3.
From woolworths.com.au


BETH'S LOBSTER THERMIDOR RECIPE - ENTERTAINING WITH BETH
2 8-0z Lobster Tails 1 teaspoon olive oil (5 ml) 1 tablespoon butter (15 g) 2 shallots ½ cup (75 g) sliced mushrooms ¼ cup (60 ml) of sweet sherry 2 tablespoon (30 g) butter 2 tablespoon (15 g) flour ¾ cup (180 ml) of fish stock ¼ cup (60 ml) of heavy cream salt and pepper to taste 1 tablespoon (15 ml) fresh tarragon
From entertainingwithbeth.com


COOK LOBSTER TAILS - THERESCIPES.INFO
As well as the cooked and raw bay lobster on offer, there's lobster tail meat, prawns, eastern rock lobster... Its most popular orders include the ready-to- cook eastern rock lobster mornay, butterflied garlic-butter prawns, blue swimmer crab ravioli ...
From therecipes.info


CLASSIC LOBSTER THERMIDOR - SEAFOOD BY SYKES
Preheat the grill to a medium heat. Cut the lobsters in half and remove the meat from the claws and tail. Chop the meat into pieces and place back into the shell. To make the sauce, place the garlic butter hearts into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil.
From seafoodbysykes.com


LOBSTER THERMIDOR – DETAILED RECIPE WITH PHOTOS
Preheat oven to 425 degrees. Melt butter in a saucepan and saute onion, carrot and celery until translucent. Add flour and stir well until flour is completely incorporated. Add milk 1/3 at a time, whisking well at each addition. Add bouquet garni and dry seasonings, simmer for 15 minutes.
From maine-lobster.com


LOBSTER THERMIDOR - CREATIVE MAINE
Preheat oven to 425°F and set the rack to the upper third. Arrange the lobsters on a baking sheet, and spoon creamy lobster mixture into the hollowed tail and body shell. Sprinkle crushed Ritz crackers and parsley over the length of the lobsters and drizzle with a little butter.
From creativemainemag.com


RECIPE: THE CLASSIC LOBSTER THERMIDOR - FOOD NEWS
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. 2. Melt the butter in a large skillet over …
From foodnewsnews.com


BUDGET LOBSTER THERMIDOR! | JAMIE OLIVER
2013-09-24 1 shallot knob of butter 1 tablespoon English Mustard 1 mug of fish stock 1 glass of white wine 1 glug double cream 1 handful of chopped parsley little bit of grated gruyere cheese I defrosted the lobsters in the fridge overnight.
From jamieoliver.com


LOBSTER TAILS THERMIDOR - PESCATARIAN RECIPES
Lobster Tails Thermidor is a pescatarian recipe with 4 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 43g of protein, 22g of fat, and a total of 549 calories. If you have prawns can be substituted, handful parsley leaves, parmesan, and a few other ingredients on ...
From fooddiez.com


FRENCH LOBSTER THERMIDOR RECIPE - FOOD NEWS
In a saucepan over medium heat, melt 4 tablespoons of butter. Add the green onions and sauté until the white part is translucent, about 3 minutes. Stir in the diced lobster and sauté until heated through, about 3 minutes. Add the brandy, bring to a simmer, and cook for 1 minute. Lobster Thermidor with French Green Beans.
From foodnewsnews.com


LOBSTER TAIL THERMIDOR RECIPE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


LOBSTER THERMIDOR - RECIPE - FERGUSON AUSTRALIA
Lobster Thermidor. Preheat fan oven to 200 degrees Celsius. Place oven rack at the highest point possible in the oven for you to bake your lobsters. Place butter in a small saucepan and gently sauté the shallot until soft. Add wine and cook until almost all the liquid has evaporated. Add cream stirring well to combine.
From fergusonaustralia.com


LOBSTER THERMIDOR RECIPE - PILLSBURY.COM
2010-10-28 With kitchens scissors, cut and remove membrane on under side of lobster tails. Remove meat. Cut meat into 1-inch pieces; place in medium bowl. Set aside. Bend shells backwards slightly to flatten; place in 8-inch square pan. 3. Melt butter in medium nonstick saucepan over medium-low heat.
From pillsbury.com


BETH'S LOBSTER THERMIDOR RECIPE | ENTERTAINING WITH BETH
I love this Lobster Thermidor recipe because it's a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope...
From youtube.com


LOBSTER THERMIDOR - IMMACULATE BITES
2018-05-10 How to Make Lobster Thermidor Prep the Lobsters Prepare Pot of Water – Fill a large pot with enough water to cover the lobsters. Boil Water – Bring the water to a rolling boil (water boiling rapidly with loads of bubbling). (Photo 1) Add Lobsters – Gently place the lobsters in the boiling water, head first.
From africanbites.com


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