Voodoos Lobster Thermidor Recipes

LOBSTER THERMIDOR

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

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.

LOBSTER THERMIDOR

Steps:

• Heat oven to 450 degrees.
• Saute onion and mushrooms in olive oil.
• Blend in xanthan gum and seasonings.
• Cook over low heat until bubbly.
• Remove from heat and stir in milk, chicken broth and Worcestershire sauce.
• Bring to boil, stirring constantly.
• Boil 1 minute.
• Add egg yolk, flavoring and lobster.
• Place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs.
• Bake 5 minutes.

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.