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Thermidor Recipe

Ingredients

How to make it

  • Simmer the chardonnay,vegetables,seasoning and water in a large kettle for about 20 minutes.
  • Bring to boil,add the lobsters,cover,and boil for about 20 minutes.
  • Remove the lobster.
  • Bring to a slow heat,the butter,mushrooms,lemon juice and salt,in a covered saucepan,for about 8 minutes.
  • Add the mushroom juice in the kettle and boil until the sauce has reduced to 2 cups.
  • Then simmer.
  • Bring the butter and flour to a slow heat through in a sauce pan,for about 2 minutes.
  • Add the sauce,stir well,boil 1 minute while stirring.
  • When done,add cream to the top.
  • Split the lobsters in two lengthwise portions.
  • Remove the black around the eyes and the intestine.
  • Take the coral and liver,crush them in a bowl,and blend the mustard,1/2 cup heavy cream,egg yolks.
  • Add the sauce while beating.
  • Heat the sauce again,bring to the boil,stirring,for 2 minutes,place a spoonful of cream on top and set aside.
  • Cut lobster in cubes.
  • Place butter in pan ,heat,stir in lobster,stir gently and cook for 5 minutes.
  • Pour in the cognac and boil until the liquid has reduced in half.
  • Add the mushrooms and 2/3 of the sauce into the pan.
  • Arrange in roasting pan the meat,sauce and mushrooms,in the shell of the lobster.
  • Sprinkle with cheese.
  • Place in a hot oven 425 degrees for 15 minutes or until the sauce is browned.

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The Cook

22566 TX

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