Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, lobster thermidor. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Lobster Thermidor is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Lobster Thermidor is something that I’ve loved my entire life.
Free UK Delivery on Eligible Orders Method Preheat the grill to a medium heat. Cut the lobster in half and remove the meat from the claws, tail and head. Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside.
To begin with this particular recipe, we have to first prepare a few components. You can cook lobster thermidor using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lobster Thermidor:
- Take 1 Lobster
- Make ready For the sauce:
- Prepare 1 tbsp each Butter and flour
- Take 200 ml Milk
- Prepare 2/3 tsp Salt
- Get 1/2 tsp Nutmeg
- Get 1 dash Pepper
- Prepare 2 tbsp Parmesan cheese
Lobster thermidor is a classic recipe that is always a showstopper on any special occasion. While it does have a few steps, none of them are especially hard or require advanced cooking techniques. For the thermidor sauce, add the butter to a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil.
Steps to make Lobster Thermidor:
- Heat butter in a pot and add the flour.
- Add the milk and once it becomes smooth, add the salt, pepper, nutmeg, and Parmesan cheese to season. Set aside to cool.
- Remove the meat from the lobster. Remove the claws and tail. Cut the body in half.
- Remove any meat from the body, claws, and legs, and cut any large pieces into bite-sizes (now the plate looks full).
- Mix the meat with the chilled sauce from Step 2.
- Fill the lobster shells with the mixture and bake in the oven at 200℃ for 15 minutes. It's done.
- The lobster shell is now stuffed with meat. It's very plump, creamy, and delicious.
For the thermidor sauce, add the butter to a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. When the mixture has reduced by half, add the mustard, parsley, lemon juice and seasoning. Spoon the sauce over the cooked lobster meat and sprinkle with the grated parmesan cheese. Possibly the only thing that might improve the sweetest and richest tasting lobsters available, would be Chef Stuart's luxurious, restaurant standard, Thermidor Sauce.
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