Web2 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 For the sauce …
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WebJun 30, 2020 - Classic Lobster Thermidor recipe is easy to make at home. Tender chunks of lobster in a cognac spiked cream sauce is the perfect special occasion dinner! Jun …
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Preheat the oven to 375 F. Add the lobster meat to the sauce and mix well. Bake the Lobster Thermidor Fill the empty lobster shells with the lobster Thermidor mixture, then place on a baking sheet (lined with parchment paper if you like) and bake for 5 to 8 minutes. Sprinkle the top with a little paprika as a garnish.
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.
Cut the cook lobsters in half lengthwise and remove the meat from the shells. Chop the lobster meat into bite sized pieces and set aside. Melt the butter in a large skillet. Add the shallots and garlic to the butter, cooking for 1 minute. Add the flour and whisk to combine. Stir in the cognac and cook for a few seconds.
DIRECTIONS Heat oven to 450 degrees. Saute onion and mushrooms in butter. Blend in flour and seasonings. Cook over low heat until bubbly. Remove from heat and stir in cream, chicken broth and Worcestershire sauce. Bring to boil, stirring constantly. Boil 1 minute. Add egg yolk, flavoring and lobster.