Lobster Thermidor A La Julia Child Recipes

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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

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 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

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Top Asked Questions

How do you make Julia Child's Lobster Thermidor?
Learn to make Julia Child's Lobster Thermidor recipe. A creamy and decadent lobster dish with white wine, mushrooms and splash of cognac. In a large pot (that will fit 2 large lobsters), simmer wine, water, vegetables, herbs, and seasonings for 15 minutes. Then bring to a rolling boil and add the live lobsters.
What is Lobster Thermidor?
Learn to make Julia Child’s Lobster Thermidor recipe. A creamy and decadent lobster dish with white wine, mushrooms and splash of cognac. I really don’t know how to introduce this dish, the title explains it all. Julia Child’s lobster thermidor! Joe asked for this for his birthday and it has been bookmarked in my Julia Child book for months.
How to cook lobster steamed juices?
Pour the mushroom cooking juices into the lobster steaming juices in the kettle and boil down rapidly until liquid has reduced to about 2 1/4 cups. Strain into the 4-cup enameled or stainless steel saucepan and bring to the simmer. Cook the butter and flour slowly together in the 1 1/2-quart saucepan for 2 minutes without browning.
What is a good recipe for lobster fillet?
1 1 medium (1 1/2 pound) cooked lobster. 2 2 tablespoons butter. 3 1 shallot, finely chopped. 4 1 ⅜ cups fresh fish stock. 5 ¼ cup white wine. 6 ¼ cup double cream. 7 ½ teaspoon hot English mustard. 8 1 tablespoon fresh lemon juice. 9 2 tablespoons chopped fresh parsley. 10 salt and freshly ground black pepper to taste.

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