Lobster Spring Onion Thermidor
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 lb cooked lobster meat, including 4 whole claws if available
- 9 tablespoons unsalted butter
- 2 spring onions, including tender green parts, finely chopped
- 2 tablespoons fresh thyme, minced
- salt
- fresh ground white pepper
- 1⁄2 lb white button mushrooms, brushed clean and thinly sliced
- 1⁄4 cup brandy
- 1 1⁄2 tablespoons fresh lemon juice (to taste)
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups lobster stock (you can also use shrimp stock, fish stock, or chicken stock, or prepared low-sodium chicken broth)
- 1⁄2 cup half-and-half
- 1⁄2 teaspoon sweet paprika
- 2 -3 dashes Tabasco sauce
- 1⁄2 cup grated parmesan cheese
directions
- Preheat the oven to 425°F If you have whole claws, remove the meat whole and reserve for garnishing. Cut the lobster meat into 1/2 inch dice and set aside.
- In a saucepan over medium heat, melt 4 tablespoons of butter. Add the green onions and sauté until the white part is translucent, about 3 minutes. Stir in the diced lobster and sauté until heated through, about 3 minutes. Add the brandy, bring to a simmer, and cook for 1 minute. Stir in the thyme and salt and pepper to taste. Remove from the heat and set aside.
- In a frying pan over medium heat, melt 1 tablespoon of the butter. Add the mushrooms and sauté until golden, about 5 minutes. Stir in 1 tablespoon of the lemon juice. Remove from heat and set aside.
- In a saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. Gradually whisk in the stock. Cook, stirring frequently, until thickened, about 10 minutes. Stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. Stir in the paprika, salt to taste, Tabasco sauce to taste, and the remaining 1/2 tablespoon of lemon juice, or more to taste. Taste and adjust seasoning.
- Stir the lobster mixture and mushrooms into the white sauce. Spoon the lobster mixture into 4 individual gratin dishes. Sprinkle each with one-fourth of the Parmesan. Place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. Serve at once, garnished with the claw meat, if available.
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Reviews
-
cooked this with a friend yesterday for a dinner party. probably one of the best homecooked meals i have ever had! everyone loved it, just served it on its own which was fine as it is very rich. might possibly scale back a little on the butter the next time that i cook this, as it was kind of swimming in it by the end, but that's not a complaint, you should know this isn't really health food! will definitely cook again, next special occasion, thanks for a great and easy to follow recipe
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WOW! This dish was exceptional in taste and in ease of preparation. I gave myself practically all day to do this and I really didn't need it. It was that simple. I actually kept the lobster bodies to put the stuffing into - like the old days.... It made for a brilliant presentation. My Hubby was very impressed on Valentine's Night and so was I. TRY THIS RECIPE!
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.