LOBSTER THERMIDOR RECIPE GORDON RAMSAY RECIPES

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LOBSTER THERMIDOR RECIPE | ALLRECIPES



Lobster Thermidor Recipe | Allrecipes 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     Main Dishes    Seafood Main Dishes    Lobster

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 11

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1?? 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, CarbohydrateContent 13.5 g, CholesterolContent 322.9 mg, FatContent 28 g, FiberContent 0.4 g, ProteinContent 76.7 g, SaturatedFatContent 16 g, SodiumContent 2059.6 mg, SugarContent 3.7 g

LOBSTER THERMIDOR RECIPE | DELICIOUS. MAGAZINE



Lobster Thermidor recipe | delicious. magazine image

This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is. See our grilled lobster thermidor for a lighter version of this classic dish.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 2

Number Of Ingredients 15

250ml milk
3 bay leaves
½ small onion, thickly sliced
6 black peppercorns
1 cooked lobster (about 750g)
45g butter
15g plain flour
50g shallots, finely chopped
120ml dry white wine
1 tsp English mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh chives
1 tbsp double cream (optional)
Pinch of cayenne pepper
40g Gruyère, finely grated

Steps:

  • Put the milk, bay leaves, onion and peppercorns in a small pan. Bring to the boil, then set aside for 10 minutes for the flavours to infuse.
  • Meanwhile, remove the meat from the cooked lobster and cut it into small, chunky pieces. Keep the tomalley (the grey-green liver) and any roe separate. Put the cleaned out half-shells in a small baking tray. Preheat the grill to high.
  • For the sauce, reheat the milk gently. Melt 20g of the butter in another small pan, stir in the flour and cook for a few seconds. Strain in a little of the hot milk and whisk until smooth. Gradually whisk in the rest of the milk, bring to the boil, then lower the heat and simmer for 5 minutes, stirring now and then. You should be left with 200ml sauce with the consistency of thick cream.
  • While the sauce is simmering, melt the remaining butter in another small pan, add the shallots and cook gently until soft but not browned. Add the wine, turn up the heat and simmer rapidly until the liquid has almost disappeared. Stir in the white sauce, together with the mustard, tarragon, chives, cream (if using), cayenne pepper and 25g of the grated cheese. Season to taste with salt and black pepper.
  • Stir the lobster meat into the sauce, with the tomalley and any roe if you wish, then divide the mixture equally between the cleaned half-shells. Sprinkle with the remaining cheese, slide under the grill, then cook for 3-4 minutes until golden and bubbling. Serve with new potatoes and a light, green salad.

Nutrition Facts : Calories 604kcals, FatContent 38.6g (21.1g), ProteinContent 40.8g, CarbohydrateContent 15.1g (8g sugar), FiberContent 0.8g

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LOBSTER THERMIDOR RECIPE | ALLRECIPES
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