Arnaud's Lobster Thermidor

Name: Arnaud's Lobster Thermidor
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters butter or margarine, divided; 3 egg yolks, lightly beaten; 237 milliliters all-purpose flour; 227 grams fresh mushrooms, chopped; 59 milliliters chopped green onion; 3 kilograms live lobsters; 473 milliliters milk; 4 servings Grated Parmesan cheese; 118 milliliters salt; 8 liters water

Arnaud's Lobster Thermidor might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This pescatarian recipe has 942 calories, 59g of protein, and 64g of fat per serving. A mixture of salt, egg yolks, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

Combine water and salt in a large stock pot; bring to a boil. Grasp each lobster just behind the eyes, and plunge headfirst into boiling water. Return to a boil; cover and boil 5 minutes for first pound, 3 more minutes for each additional pound.

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Lobster

Stock

Water

Salt

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Pot

Remove lobsters from water with kitchen tongs; plunge into cold water.

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Lobster

Water

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Tongs

Drain.

Lay cooked lobster, back side up, on a wooden cutting board. Tuck the tail underneath the body; insert the tip of a large sharp knife into the joint where the head and tail portions come together. Split the tail sections into two halves.

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Lobster

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Cutting Board

Knife

Turn the lobster around, and cut through the head portion, dividing the lobster into two separate pieces.

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Lobster

Remove and discard the greenish-gray stomach pouch and the sand sac from the head.

Remove the tail meat and all the white meat from the body of the lobster. Crack the claws, and remove all meat. Coarsely chop the lobster meat, and set aside. Break away and discard the body portion of the shell. Rinse and thoroughly drain the tail section of the shell, and set tail aside.

Ingredients you will need

Lobster

Meat

Melt 1 cup butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

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Butter

All Purpose Flour

Milk

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Sauce Pan

Remove from heat; gradually stir one-fourth of hot mixture into yolks.

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Egg Yolk

Add to remaining hot mixture, stirring constantly. Return to medium heat; cook, stirring constantly, until sauce is smooth and thickened. Set aside.

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Sauce

Saut mushrooms and onion in remaining butter in a large skillet.

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Mushrooms

Butter

Onion

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Frying Pan

Add lobster meat, and cook over medium heat, stirring frequently, until thoroughly heated. Gently fold lobster mixture into sauce.

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Lobster

Sauce

Place lobster shells in a 2 1/2- quart shallow baking dish; spoon lobster mixture into and around shells.

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Lobster

Pasta Shells

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Baking Pan

Sprinkle generously with cheese; broil 6 inches from heating element 1 minute or until cheese is lightly browned.

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Cheese

Serve immediately.

Equipment

Ingredients

Servings:

237milliliters

butter or margarine, divided 3

egg yolks, lightly beaten 237milliliters

all-purpose flour 227grams

fresh mushrooms, chopped 59milliliters

chopped green onion 3kilograms

live lobsters 473milliliters

milk 4servings

Grated Parmesan cheese 118milliliters

salt 8liters

water

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Samuel Billaud Chablis Premier Cru Les Vaillons Vieilles Vignes. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 33 dollars per bottle.