Lobster Thermidor

Name: Lobster Thermidor
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps dry Sherry; 2 larges egg yolks; 237 milliliters heavy cream, scalded; 1 kilograms live lobsters; 113 grams mushrooms, trimmed and thinly sliced; 1 teaspoons paprika; 0 teaspoons salt; 59 milliliters 1/2 stick unsalted butter

Lobster Thermidor might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 19g of protein, 37g of fat, and a total of 423 calories. Head to the store and pick up live lobsters, medium-dry sherry, salt, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.

Ingredients you will need

Lobster

Water

Equipment you will use

Tongs

Pot

When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells.

Ingredients you will need

Lobster

Pasta Shells

Meat

Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.

Ingredients you will need

Lobster

Pasta Shells

Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Sauce Pan

Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute.

Ingredients you will need

Lobster Meat

Paprika

Pepper

Salt

Equipment you will use

Frying Pan

Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.

Ingredients you will need

Sherry

Cream

Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer.

Ingredients you will need

Custard

Sherry

Cream

Egg Yolk

Equipment you will use

Whisk

Kitchen Thermometer

Sauce Pan

Bowl

Add custard to lobster mixture, stirring gently.

Ingredients you will need

Custard

Lobster

Preheat broiler.

Equipment you will use

Broiler

Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes.

Ingredients you will need

Lobster

Pasta Shells

Sauce

Equipment you will use

Baking Pan

Serve remaining sauce on the side.

Ingredients you will need

Sauce

* When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

Ingredients you will need

Water

Salt

Equipment

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

dry Sherry 2larges

egg yolks 237milliliters

heavy cream, scalded 1kilograms

live lobsters 113grams

mushrooms, trimmed and thinly sliced 1teaspoons

paprika 0teaspoons

salt 59milliliters

1/2 stick unsalted butter

Recommended wine: Chablis, Chardonnay

Lobster on the menu? Try pairing with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Louis Jadot Chablis Montee de Tonnerre Premier Cru. It has 5 out of 5 stars and a bottle costs about 52 dollars.