Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

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.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

22566 TX

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes