Lobster Thermidor Recipe Gordon Ramsay Food

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LOBSTER THERMIDOR



Lobster Thermidor image

There are at least two schools of thought when it comes to lobster thermidor. One insists on a béchamel base; the other employs an egg-yolk sauce, a loose savory custard of sorts. I think béchamel is wonderful in dishes like lasagna. In lobster thermidor, though, I like a lighter, more flavorful sauce that complements rather than overwhelms the shellfish. Note that you could use brandy or cognac instead of sherry, if you like.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 cooked lobsters (1 1/2 pounds each)
3/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon dry mustard powder
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
2 tablespoons off-dry sherry, such as amontillado or oloroso
2 large egg yolks
1/2 teaspoon finely chopped fresh tarragon
1/2 cup grated Gruyere (about 1 1/4 ounces)

Steps:

  • Set the lobsters back-side up on a cutting board. Remove the claws, then cut each lobster in half beginning at the top of the head and cutting all the way to the tail. Remove the tail meat gently and clear and discard the innards from the head, taking care to keep the head and legs intact. Crack each claw and remove the meat. Cut the reserved lobster meat into 1/2-inch pieces.
  • Heat the cream in a small saucepan over low heat until warm; keep warm.
  • Position an oven rack 6 inches from the broiler and preheat the broiler.
  • Heat the butter in a medium saucepan over medium-low heat until the butter melts and any foam disappears. Add the lobster pieces, mustard powder, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper and reduce the heat to low. Cook, stirring, for 1 minute. Add 1 tablespoon of the sherry and 1/4 cup of the warm cream and simmer until the cream is reduced by about half, about 5 minutes.
  • Whisk together the egg yolks and remaining tablespoon of sherry in a small bowl. Slowly whisk in the remaining 1/2 cup warm cream to the bowl with the yolk mixture, then transfer the mixture to the same saucepan that held the cream. Cook over very low heat, whisking constantly, until the mixture thickens slightly like loose pudding and coats the back of a spoon, 2 1/2 to 3 1/2 minutes. Stir in the tarragon, then add this mixture to the lobster mixture. Stir to combine.
  • Arrange the lobster shells with their cut sides up on a baking sheet. Spoon the lobster mixture into the shells. Top with the Gruyere. Broil the lobsters until the filling is golden brown, about 5 minutes. Serve with any extra sauce on the side.

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 TAILS THERMIDOR



Lobster Tails Thermidor image

Provided by Rachael Ray : Food Network

Categories     main-dish

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
Lemon wedges, for garnish
Handful parsley leaves mixed with 2 cups baby greens, for plate 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

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 WITH THERMIDOR BUTTER



Lobster with Thermidor butter image

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Provided by Barney Desmazery

Categories     Dinner, Main course, Starter

Time 30m

Yield Serves 2 as a main or 4 as a starter

Number Of Ingredients 11

2 cooked lobsters
150ml dry white wine
1 shallot , very finely chopped
handful tarragon leaves, chopped
handful parsley leaves, chopped
1 tsp Dijon mustard
juice 1⁄2 lemon
pinch paprika
dash Tabasco sauce
5 tbsp parmesan , finely grated
140g butter , softened

Steps:

  • First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
  • Snap away the claws from the lobster. Using a large chef's knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
  • Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 1.62 milligram of sodium

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

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