Best Lobster Thermidor Recipe

Perhaps the most prominent reference to lobster thermidor is in the movie citizen kane 1.

Best lobster thermidor recipe. While the lobsters are steaming stew the mushrooms slowly in the covered saucepan with the butter lemon juice and salt for 10 minutes. While never shown is it used as an example of early 20th century northeastern haute cuisine. Line a baking sheet with aluminum foil and set aside. Directions place a medium saucepan on a burner and add 2 cups water.

Directions preheat the oven to 375 degrees f. 1 2 cup stock lobster fish or chicken 1 cup milk. Bring to a boil then reduce the heat and slowly whisk in all. 3 tablespoons all purpose flour.

Simmer all of the ingredients under step 1 except the lobsters in a large enameled or stainless steel pot for 15 minutes. Add the lobsters and. Mix in the fish stock white wine and double cream. You can tell when they are done because they are bright red and the long head feelers can be pulled out pretty easily.

2 3 cup olive oil. Melt the butter in a large skillet over medium heat. Place the halved lobster shells on a baking sheet cut sides down and roast until dry 5 to 6 minutes. Bring to a rolling boil and then add the live lobsters.

Marinate filets in 1 4 cup olive oil cracked black pepper and thyme for 1 hour at room temperature. Melt the butter in a medium saucepan over medium heat. Bring a pot of salted water containing the lemons quartered onion and bouquet garni to a boil. Lobster thermidor is a classic french preparation in which cooked lobster meat is combined with egg yolks brandy mustard and other ingredients to form a savory lobster custard and then stuffed back into the lobster shell and baked often with cheese sprinkled overtop.

Let cool on the baking sheet. Ingredients 4 4 ounce lobster tails 3 tablespoons butter divided 2 tablespoons minced shallots 1 pinch salt to taste 1 cups diced mushrooms 1 tablespoon all purpose flour 2 tablespoons cognac or brandy cup whole milk 2 tablespoons creme fraiche or heavy cream 1 tablespoon chopped fresh. Lobster thermidor is a lobster tail preparation that originated in europe but was popularized in the us in the mid 20th century. Salt to taste freshly ground black pepper to taste.

Cook and stir until tender. When the lobsters are cool enough to handle cut in half lengthwise with a. Season filets with kosher salt and grill to. Bring to a boil and cook until reduced by half.