Ensenada Lobster Thermidor

Name: Ensenada Lobster Thermidor
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp whole black peppercorns; 2 servings Bowl with ice and cold water, big enough to fit lobsters; 1 Tbsp canola oil; 59 milliliters Mexican chorizo; 2 teaspoons Dijon mustard; 59 milliliters flour; 2 teaspoons roughly chopped fresh tarragon; 2 Tbsps roughly chopped garlic; 59 milliliters peeled garlic cloves; 2 Tbsps kosher salt; 1 lemon, quartered lengthwise; 1 Tbsp lemon juice, freshly squeezed; 355 milliliters milk; 1 onion, peeled and quartered; 2 Tbsps panko bread crumbs; 59 milliliters grated Parmesan; 1 teaspoons freshly cracked black pepper; 2 Tbsps diced red bell pepper, 1/4-inch diced; 2 Tbsps unsalted butter; 59 milliliters white wine; 907 grams fresh whole lobsters

Ensenada Lobster Thermidor

You can never have too many main course recipes, so give Ensenada Lobster Thermidor a try. One portion of this dish contains roughly 41g of protein, 33g of fat, and a total of 683 calories. This recipe serves 2. Head to the store and pick up freshly cracked pepper, tarragon, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. Lobster Thermidor, Lobster Thermidor, and Lobster Thermidor are very similar to this recipe.

Instructions

Bring a large stock pot of water to a boil.

Ingredients you will need

Stock

Water

Equipment you will use

Pot

Add the salt, onion, bay leaf, peppercorns, lemon, and garlic.

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Peppercorns

Bay Leaves

Garlic

Lemon

Onion

Salt

Let simmer to infuse the water, about 5 minutes, and then add the lobster and cook for 8 to 10 minutes.

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Lobster

Water

Remove the lobster from the water and place in a bowl of ice water. When cool, remove the legs and set aside. Starting at the center of each lobster, cut in half lengthwise along the back, and clean out the tomalley, adding to the bowl with the legs.

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Water

Lobster

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Bowl

Remove the tail and claw meat and roughly chop. Save the legs, claw shells, and tomalley for another purpose, such as stock. Rinse the shells for serving.

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Pasta Shells

Stock

Meat

Preheat the oven to 400 degrees F.

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Oven

In a medium saute pan, add the butter, oil and chorizo and cook for 5 to 6 minutes, stirring frequently.

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Chorizo

Butter

Cooking Oil

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Frying Pan

Add the red bell pepper and garlic and saute until the garlic is cooked, 2 to 3 minutes.

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Red Pepper

Garlic

Add the flour and cook until roux is blonde in color, 3 to 4 minutes more. Slowly stir in the milk and cook until thickened.

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All Purpose Flour

Milk

Add the white wine, tarragon, Dijon, pepper, lemon juice and 1/4 cup Parmesan.

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Lemon Juice

White Wine

Parmesan

Tarragon

Pepper

Remove from the heat.

Combine the lobster meat and sauce and fill the cleaned lobster shells with the mixture. Top with the panko and remaining Parmesan.

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Lobster

Parmesan

Pasta Shells

Panko

Sauce

Place on a baking sheet and cook until the top browns, 8 to 12 minutes.

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Baking Sheet

Equipment

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Domaine Louis Michel et Fils Chablis Butteaux Premier Cru Vieilles Vignes with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.