Lobster thermidor

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by Chef Ivan Flowers, Fournos Restaurant

azfamily.com

Posted on February 3, 2010 at 11:10 AM

Ingredients:
1 Fresh maine lobster 2 lbs.
4 Qts. boiling water
4 Qts. iced water
1 chopped white onion
1 cup chopped celery
1 cup white wine
1 bay leaf
1 cup reduced lobster stock
1 cup cream
1 Tbsp. dijon mustard
1 tsp. chopped fresh tarragon
2 Tbsp. grated parmigiano cheese
2 Tbsp. butter

Instructions:
Place onion, celery, white wine and bay leaf in water and bring to a boil
Boil lobster for 8 minutes then plunge into ice water for 10 minutes
Take tail and claw meat out of shell.  Cube tail meat, keep claws whole
Reserve tail shells
 
Heat up lobster reduced lobster stock in a saute pan
Add garlic puree  with butter and cream and simmer for 3 minutes
Add chopped tarragon with salt and pepper then simmer for 2 minutes
Place lobster in pan and heat low flame for two minutes in the sauce
 
Place cubed lobster tail meat back in shell with claw meat on top
Sprinkle with parmiginao and place under broiler for 45 seconds

Yields: 2

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