Lobster thermidor
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.
Ingredients
4
You may like
Prawn rolls - lobster roll with prawns
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
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
C