MAINE LOBSTER RAVIOLI RECIPES

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LOBSTER THERMIDOR RECIPE | FOOD NETWORK



Lobster Thermidor Recipe | Food Network 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

Total Time 57 minutes

Prep Time 30 minutes

Cook Time 27 minutes

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 THERMIDOR RECIPE | FOOD NETWORK



Lobster Thermidor Recipe | Food Network 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

Total Time 57 minutes

Prep Time 30 minutes

Cook Time 27 minutes

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.

More about "maine lobster ravioli recipes"

LOBSTER THERMIDOR RECIPE - FOOD NETWORK
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.
From foodnetwork.com
Total Time 57 minutes
Category appetizer
  • 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.
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BUY MAINE LOBSTER RAVIOLI | ORDER LOBSTER RAVIOLI MADE ...
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You can count on us to deliver fresh seafood right to your door whenever you want to experience Maine anywhere. Easy Recipes for Everything We Sell. Maine Lobster Now is your source for fresh seafood caught along our shoreline, and we’re also a resource you can rely on for recipes …
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MAINE LOBSTER RAVIOLI - GIOVANNI RANA
Maine Lobster Ravioli. Maine Lobster meat and ricotta wrapped in a thin dough. About this product: We only use Maine Lobster, known for its large claws, vivid colors, and delicious taste. Our …
From giovanniranausa.com
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From mainelobsternow.com
See details


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