Lobster Recipes Thermidor

Cut the lobster in half lengthwise and remove the meat from the claws and tail. Arrange lobster shells cut sides up in a shallow baking pan and spoon lobster with some of sauce into shells. Cook and stir until pan starts to deglaze and shallots soften 3 to 4 minutes.

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Sprinkle the top of each lobster with a portion of the remaining cheese and broil until the top is golden brown 5 minutes.

Lobster recipes thermidor. 2 lobsters 2 3 cup olive oil for the béchamel sauce. Sprinkle parmesan over the top. Broil lobsters 6 inches from heat until golden brown 4 to 5 minutes. Place the halved lobster shells on a baking sheet cut sides down and roast until dry 5 to 6 minutes.

Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Remove any meat from the head and set aside. Fry the shallots for 3 4 minutes until softened. Place the lobster halves on a grill pan or swiss roll tin and spoon the sauce over the lobster meat in the shell.

Remove from oven and cool. Roast until mostly cooked through. Leave to one side. Let cool on the baking sheet.

2 3 cup white wine 3 tablespoons sherry dry 1 cup stock lobster fish or chicken. Grill for 3 to 4 minutes just until golden brown. Place 1 tablespoon butter in the skillet over medium heat. 4 tablespoons butter 3 tablespoons all purpose flour 1 2 cup stock lobster fish or chicken 1 cup milk salt to taste freshly ground black pepper to taste pinch nutmeg for the thermidor.

Bring to the boil then set aside for 10 minutes for the flavours to infuse. Put the milk bay leaves onion and peppercorns in a small pan. Peel potatoes and grate. Fold in the lobster meat.

Add shallots and pinch of salt. Melt the butter in a medium saucepan over medium heat. Place the lobster shells onto a large baking tray and set aside. In a baking dish toss the whole potatoes with the olive oil salt and pepper.

Heat half of the butter in a frying pan over a medium heat until foaming. Preheat oven to 400 degrees f. Place 1 lobster half on each of 4 large plates garnish with additional parsley and serve immediately.