LOBSTER THERMIDOR
Steps:
- Place a medium saucepan on a burner and add 2 cups water. Bring to a boil, then reduce the heat and slowly whisk in all of the butter. Hold warm until ready to heat lobsters.
- Marinate filets in 1/4 cup olive oil, cracked black pepper, and thyme for 1 hour at room temperature.
- Preheat a grill. Season filets with kosher salt and grill to desired temperature. Remove from grill and allow to rest for 4 minutes before serving.
- While meat is coking, reheat the melted butter if needed. While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.
- Meanwhile, heat remaining 1/4 cup olive oil in a saute pan over medium heat. Add chopped garlic and blanched baby spinach and saute until heated through.
- For each dish, place a potato cake in the center of a plate, top with sauteed spinach, and a lobster tail. Thinly slice the filet into 6 slices and fan the filet out in front of the potato and spinach. Top with the lobster claw and pour sauce around the plate. Serve spaetzle as a side dish.
- Preheat oven to 400 degrees F.
- In a baking dish, toss the whole potatoes with the olive oil, salt, and pepper. Roast until mostly cooked through. Remove from oven and cool. Peel potatoes and grate. Season with salt and pepper, to taste.
- Melt the butter in a saute pan over medium heat. Saute the onion until tender. Add the cooked onion to the grated potato mixture. Form into 4 patties, place on a cookie sheet, cover with plastic wrap, and chill in the refrigerator.
- Heat about 1/4 cup of olive oil in a large saute pan over medium-high heat. Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes on each side. Drain on paper towels.
- Preheat oven to 500 degrees F. Place lobster heads on a sheet tray and roast until slightly browned, approximately 15 to 20 minutes. In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepan. Add brandy and reduce until almost dry. Add white wine and reduce. Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads. Bring to a boil and simmer for 2 hours, skimming periodically. Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes. In the meantime, reduce heavy cream by half in a small saucepan. Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time. Keep warm until ready to serve.
- Beat egg, yolks, and milk in bowl and set aside. Measure all dry ingredients and place in bowl. Add egg mixture to flour mixture and blend with hand, then add the melted butter. Let batter rest for 30 minutes.
- Bring a large pot of boiling, salted water to a boil. Place a perforated hotel pan over the boiling water. Pour the batter into the perforated pan and press it through into the water. Cook until spaetzle rises to the top. Drain and shock in ice water. Drain again and toss with the oil. Serve as a side with the lobster.
LOBSTER THERMIDOR
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
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
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
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.
More about "lobster voodoo food"
VOODOO SHRIMP SHACK – FOOD TRUCK AND CATERING
웹 We use local wild-caught shrimp and the finest quality North Atlantic cold-water lobster so your food is fresh and perfect. Fresh ingredients means delicious! Special bookings …
From voodooshrimpshack.com
From voodooshrimpshack.com
GREAT LOBSTER THERMADOR - VOODOO STEAK AT THE RIO
웹 2015년 6월 30일 Great Lobster Thermador Tis restaurant is on the 51st floor and has an outside elevator which is pretty cool. You can also walk up one floor to the lounge and have …
From tripadvisor.com
From tripadvisor.com
11 BEST LOBSTER RECIPES | POPULAR LOBSTER RECIPES - NDTV FOOD
웹 2022년 3월 23일 Lobster recipes- Here's presenting our 10 best lobster recipes, a prized ingredient among seafood. You can use them to make curries, stir-fries, stuffings, pastas, …
From food.ndtv.com
From food.ndtv.com
RUTH S CHRIS LOBSTER VOODOO - RECIPES - TASTY QUERY
웹 baby potatoes green gravy quick pizza nights clt and an avocado glut spicy-n-smoky potato and bell pepper hash paneer cheese masala dosa recipe sanjeev kapoor double chocolate …
From tastyquery.com
From tastyquery.com
MID AMERICA PET FOOD ISSUES VOLUNTARY RECALL OF VICTOR BEEF …
웹 2023년 10월 30일 Contact Mid America Pet Food Consumer Affairs at [email protected] or 1-888-428-7544 from 8 AM to 5 PM Central Time, Monday through Friday for additional …
From fda.gov
From fda.gov
FOOD & WINE'S BEST LOBSTER RECIPES
웹 2023년 1월 25일 Our editors love these lobster recipes, which range from lobster rolls to lobster pasta, and lobster bisque to grilled lobster tails — all full of flavor.
From foodandwine.com
From foodandwine.com
CHEAP AT SEA, PRICEY ON THE PLATE: THE VOODOO OF LOBSTER ECONOMICS
웹 2014년 7월 11일 The voodoo of lobster economics never goes away: a chunk of tail meat on a $23 apple, truffle and spaghetti squash salad may shout “Fancy!” to a diner, but the …
From theglobeandmail.com
From theglobeandmail.com
LOBSTER TORTELLONI RECIPE - GREAT BRITISH CHEFS
웹 Put a tablespoon of lobster mousse in the center of the disc. 6. Fold the pasta over and seal, making sure there are no air pockets. Set aside until needed. 7. For the sweetcorn purée, boil the corn in salted water and then cut the corn …
From greatbritishchefs.com
From greatbritishchefs.com
VOODOO'S LOBSTER THERMIDOR RECIPE | FOOD NETWORK
웹 2023년 10월 12일 Voodoo's Lobster Thermidor 1 Review Level: Intermediate Total: 50 min Prep: 30 min Cook: 20 min Yield: 2 servings Nutrition Info Save Recipe Ingredients …
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
LOBSTER VOODOO, CORRECTED CALORIES, CARBS & NUTRITION FACTS
웹 Fitness Goals:Heart Healthy. Fat 41 g. 26/67g left. Sodium 2300 mg. --/2300mg left. Cholesterol 300 mg. --/300mg left.
From myfitnesspal.com
From myfitnesspal.com
IF YOU HAVE EVER HAD THE LOBSTER VOODOO AT RUTH'S …
웹 Feb 6, 2017 - If you have ever had the lobster voodoo at Ruth's Chris Steakhouse, this is exactly the same just made with shrimp. Whenever we go to Ruth...
From pinterest.com
From pinterest.com
LOBSTER VOODOO CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
웹 Lobster Voodoo Serving Size: 0.25 plate 210 Cal 17% 8.7g Carbs 56% 13g Fat 27% 14g Protein Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals How …
From myfitnesspal.com
From myfitnesspal.com
LOBSTER VOODOO | SHIRLEE SMITH | COPY ME THAT
웹 Ingredients 2 lbs. of shrimp (any size) or lobster pieces (Popcorn or Rock shrimp work well.) Breading: 2 cups corn starch 2 tablespoons blackening spice 1 teaspoon salt Sauce: 1 cup …
From copymethat.com
From copymethat.com
CREAMY VOODOO PASTA AND CAJUN HONEY LOBSTER TAIL
웹 2023년 10월 26일 How To Make Voodoo Pasta Recipe With Honey Cajun Lobster tail Making Cajun Honey Butter Sauce for Lobster Tail To make the sauce, melt two tablespoons of unsalted butter in a pan. Once melted, add …
From easyrecipechef.com
From easyrecipechef.com
VOODOO BREWERY LANCASTER (@VOODOOLANCASTER) - INSTAGRAM
웹 1,909 Followers, 512 Following, 341 Posts - See Instagram photos and videos from Voodoo Brewery Lancaster (@voodoolancaster) voodoolancaster. Follow. 341 posts. 1,909 …
From instagram.com
From instagram.com
14 BEST LOBSTER RECIPES - THE SPRUCE EATS
웹 2020년 9월 17일 Summer Mains 14 Best Lobster Recipes There Are So Many Ways to Enjoy Your Favorite Shellfish By Lizz Schumer Updated on 09/17/20 The Spruce / Victoria Heydt …
From thespruceeats.com
From thespruceeats.com
BETTER THAN RED LOBSTER BISCUITS? PALM BEACH’S BEST BISCUITS
웹 2020년 8월 24일 The ladies adored these biscuits. According to the Mamas, Voodoo Bayou’s biscuits tasted like home. The buttermilk biscuits received rave reviews from both …
From tonitastebuds.com
From tonitastebuds.com
RECIPE SPY: RUTH'S CHRIS STEAK HOUSE: LOBSTER VOODOO RECIPE
웹 2022년 6월 18일 Ruth's Chris Steak House: Lobster Voodoo Recipe. Ingredients: 2 lbs. of shrimp (any size) or lobster pieces. Popcorn or Rock shrimp work well. Breading …
From recipespy.blogspot.com
From recipespy.blogspot.com
FOOD FIT FOR A KING? CHICKEN BROTH & LOBSTER TOP THE MENU OF …
웹 2023년 10월 30일 Lobster dish. Researchers have created a list of 3,000 unique dishes served to King George III at Kew Palace and the Prince Regent, George IV at Carlton …
From birmingham.ac.uk
From birmingham.ac.uk
JAMES HORNE - PINTEREST
VOODOO'S LOBSTER THERMIDOR RECIPE | FOOD NETWORK UK
웹 Ingredients 2 (680g) live lobsters 2 tbsps olive oil 115g lump crabmeat, picked over 115g Dungeness crabmeat, picked over 1 shallot, sliced 60ml brandy 3 cloves garlic, sliced 175ml double cream 1 tbsp Dijon mustard 30g …
From foodnetwork.co.uk
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love