James Martins Lobster Thermidor Recipes

LOBSTER THERMIDOR

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
• Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil. Add the lobsters and cook until red and firm, 8 to 10 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
• When the lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat. Remove the large claws from the body and gently crack with the back of a heavy knife to extract the meat. Gently pull the front legs from the shell and discard. Dice the tail meat and claw meat and set aside.
• Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on the baking sheet.
• Melt the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine. Cook, stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the cognac and cook, stirring, for 10 seconds. Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
• Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and parsley. Fold in the lobster meat. Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Sprinkle the top of each lobster with a portion of the remaining cheese and broil until the top is golden brown, 5 minutes.
• Place 1 lobster half on each of 4 large plates, garnish with additional parsley, and serve immediately.
• Place the bay leaf, thyme, parsley sprigs, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine or unflavored dental floss.

JAMES MARTIN'S LOBSTER THERMIDOR

Steps:

• Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside.
• Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots for 3-4 minutes, until softened.
• Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid has reduced by half, then add the stock and continue to simmer until reduced slightly. Add the double cream and mustard and simmer again for 3-4 minutes, until slightly thickened.
• Meanwhile, heat the remaining butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes, until just softened. Transfer to a bowl and season well with salt and pepper.
• When the sauce has reduced, add the mushrooms and lobster meat and stir through. Add the parsley, lemon juice and half of the Parmesan and season again.
• Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2 minutes, until just thickened.
• Divide the lobster meat and sauce between the lobster shells, then sprinkle over the breadcrumbs and remaining Parmesan.
• Meanwhile, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a heavy-based, deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.)
• Carefully lower the chipped potatoes into the hot oil and fry for 4-6 minutes, or until tender and golden-brown. Remove and drain on kitchen paper.
• Meanwhile, grill the lobster thermidor for 3-4 minutes, or until the topping is crisp and golden-brown.
• Serve the lobster halves on plates with a pile of matchstick fries alongside.

LOBSTER THERMIDOR

Steps:

• Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
• Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
• Preheat your oven's broiler.
• Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
• Broil for 3 to 4 minutes, just until golden brown. Serve immediately.