Lobster thermidor

Name: Lobster thermidor
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 2 Each Lobster; 30 G Shallots; 50 Ml Cognac; 200 Ml White Whine; 1/2 Bunch Parsley, chopped; 120 G Hollandaise Sauce; 100 Ml Olive Oil; 1/2 Each Garlic Glove; 50 Ml Glace de Viande; 100 Ml Fish Fumet; 150 G Tomato Concassé; 1 G Cayenne Pepper; Salt & Pepper

Main Dish

Easy

1 hour

To explain in a couple of short sentences how I prepare it....very simple. I take a fresh lobster, cut in half, then quick on the grill, then a rich Hollandaise sauce enriched with goodies on top, quick under the salamender and voila, I got a perfectly cooked Lobster Thermidor.

Preparation

Preparation45 min

Cook time15 min

Kill the lobster in boiling water

Cut in half, take the meat out of the tail and scissors
Remove the corail for later

Fry the lobster shell in olive oil, add shallots, parsley and garlic

Flambé with cognac, then add white wine, fish fumet and glace de viande
Simmer for 15-20 min

Strain the stock and reduce to required thickness
Add the corail and tomato concassé

Season with cayenne, salt and pepper
Mix up with the Hollandaise Sauce, add some chopped parsley

Fry the lobster meat and add some of the sauce at the end

Plate the lobster and pour the rest of the sauce on top