Sep 3, 2008

LOBSTER THERMIDOR

I never get bored eating lobsters! It's my favourite among so many seafood and probably because they are not cheap and not something you can gorge everyday. In a restaurant, the Lobster Thermidor is an expensive meal but it is actually quite simple to make.

You will need:
1 Lobster about 2 lbs
salt
black pepper
2/3 cup of olive oil
2/3 white wine
2/3 cup of fish or meat stock
1 tablespoon chopped onions
1 tablespoon chopped tarragon
1 cup of bechamel sauce
3/4 cup of heavy cream, mixed it with 2 egg yolks
1 teaspoon dry mustard
Grated Parmesan Cheese
Melted Butter

Live lobster need to be split into half. Make sure you clean it well. Sprinkle it with salt, pepper and brush a light layer of olive oil.

In an oven bake it for about 18minutes in moderate heat. During this time baste it in additional olive oil.

When the lobster is cooled slightly, remove the meat from teh body and chop it coarsely.


To make the sauce.
Combine wine, stock, shallots and tarrogon. Cook it in a shallow pan until it becomes a glaze. Add this to the bechamel sauce and stir in the cream that is mixed with the yolks. Add in the mustard(optional) and taste for seasoning. Stir it till it thickens. Add the lobster meat that had been chopped and heat it.

Add this mixture back into the lobster, sprinkle grated parmesan cheese, brush with some butter and brown it in a low to moderate oven.

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