Lobster Thermidor With Creamy Tarragon Sauce Recipes

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LOBSTER THERMIDOR



Lobster Thermidor image

The basis for Thermidor sauce is a traditional French bechamel, which is composed of a light roux with milk added to make a creamy sauce. This one is thicker than usual as it is used to make a filling. We suggest you make additional room for the Thermidor stuffing by pulling the crawlers or front legs from the head region of the lobster shells. Make sure you keep the tail and head portions of the shell intact while removing the meat, as the large half shells make an impressive presentation when stuffed.

Provided by Food Network

Categories     appetizer

Time 57m

Yield 4 servings

Number Of Ingredients 21

2 lemons, halved
1 onion, quartered
1 Bouquet Garni, recipe follows*
2 (1 1/2 to 1 3/4-pound) live Maine lobsters
2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons cognac or brandy
3/4 cup milk
1/4 cup heavy cream
1/4 teaspoon salt, plus 1/8 teaspoon
1/8 teaspoon ground white pepper
1/2 cup finely grated Parmesan, plus 2 tablespoons
1 tablespoon dry mustard powder
1 tablespoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped parsley, plus additional for garnish
1 bay leaf
1 small sprig fresh thyme
3 sprigs fresh parsley
1/2 teaspoon black peppercorns

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.

LOBSTER THERMIDOR



Lobster Thermidor image

This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly - drowned in an overpowering sea of rich, cheesy sauce. If it's made with a just a little sauce that's been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it's still one of the best hot lobster dishes there is. See our grilled lobster thermidor for a lighter version of this classic dish.

Provided by delicious. magazine

Categories     Lobster recipes

Yield Serves 2

Number Of Ingredients 15

250ml milk
3 bay leaves
½ small onion, thickly sliced
6 black peppercorns
1 cooked lobster (about 750g)
45g butter
15g plain flour
50g shallots, finely chopped
120ml dry white wine
1 tsp English mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh chives
1 tbsp double cream (optional)
Pinch of cayenne pepper
40g Gruyère, finely grated

Steps:

  • Put the milk, bay leaves, onion and peppercorns in a small pan. Bring to the boil, then set aside for 10 minutes for the flavours to infuse.
  • Meanwhile, remove the meat from the cooked lobster and cut it into small, chunky pieces. Keep the tomalley (the grey-green liver) and any roe separate. Put the cleaned out half-shells in a small baking tray. Preheat the grill to high.
  • For the sauce, reheat the milk gently. Melt 20g of the butter in another small pan, stir in the flour and cook for a few seconds. Strain in a little of the hot milk and whisk until smooth. Gradually whisk in the rest of the milk, bring to the boil, then lower the heat and simmer for 5 minutes, stirring now and then. You should be left with 200ml sauce with the consistency of thick cream.
  • While the sauce is simmering, melt the remaining butter in another small pan, add the shallots and cook gently until soft but not browned. Add the wine, turn up the heat and simmer rapidly until the liquid has almost disappeared. Stir in the white sauce, together with the mustard, tarragon, chives, cream (if using), cayenne pepper and 25g of the grated cheese. Season to taste with salt and black pepper.
  • Stir the lobster meat into the sauce, with the tomalley and any roe if you wish, then divide the mixture equally between the cleaned half-shells. Sprinkle with the remaining cheese, slide under the grill, then cook for 3-4 minutes until golden and bubbling. Serve with new potatoes and a light, green salad.

Nutrition Facts : Calories 604kcals, Fat 38.6g (21.1g), Protein 40.8g, Carbohydrate 15.1g (8g sugar), Fiber 0.8g

LOBSTER THERMIDOR



Lobster Thermidor image

Lobster Thermidor is a French dish that features a rich and luxurious sauce made of a bechamel, heavy cream, and egg yolks.

Provided by Hank Shaw

Categories     Entree     Dinner

Time 1h3m

Number Of Ingredients 22

For the Lobster:
2 (1 1/2- to 1 3/4-pound) live lobsters
1/2 cup olive oil
For the Béchamel Sauce:
3 tablespoons butter
2 tablespoons all-purpose flour
1/3 cup lobster stock
2/3 cup milk
Salt, to taste
Freshly ground black pepper, to taste
Pinch of nutmeg
For the Thermidor:
3/4 cup white wine
2 tablespoons dry sherry
2/3 cup lobster stock
1 shallot, finely chopped
1 tablespoon fresh tarragon, chopped
1/2 cup heavy cream
1 large egg yolk
3/4 teaspoon dry mustard
Salt, to taste
Garnish: sweet or hot paprika

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • With a sharp chef's knife, split each live lobster in half lengthwise, starting with the head and working the knife back toward the tail. When you begin at the head end, the process kills the lobster instantly .
  • Brush the lobster with the olive oil and bake for 15 minutes.
  • Remove the lobster from the oven and let it cool.
  • Gather the ingredients.
  • In a small skillet or saucepan, make a roux by melting the butter over medium heat and adding the flour, 1 spoonful at a time, mixing vigorously.
  • Continue cooking and whisking until the roux is blonde or caramel in color, about 3 to 4 minutes.
  • Add the stock and whisk well to combine.
  • Let the mixture come to a simmer, about 2 minutes, then slowly add the milk, whisking continuously.
  • After the mixture has simmered again-about 2 more minutes-add some salt and pepper to taste and then the nutmeg. Be mindful of not letting the béchamel boil. Remove from the heat and set aside.
  • Gather the ingredients.
  • With the help of a fork, remove the meat from all parts of the cooled lobster. Reserve the empty lobster shells (just the main body) for the dish.
  • Chop the lobster meat coarsely.
  • In a small frying pan over medium-high heat, add the wine, sherry, lobster stock, shallot, and tarragon. Boil it down until it is thick in consistency, almost like a glaze-about 10 minutes.
  • Add the béchamel sauce to the glaze, and stir well to combine.
  • In a separate bowl, mix the heavy cream with the egg yolk.
  • Slowly add about 1/2 cup of the béchamel-glaze mixture into the egg yolk and cream, stirring constantly. (By tempering the cream-egg mixture, you won't get scrambled eggs in your sauce.)
  • Pour the egg mixture into the pan with the rest of the béchamel-glaze.
  • Bring the sauce to a simmer over medium heat, but don't let boil. Add the dry mustard and some salt to taste.
  • Cook until the sauce is thickened-about 3 minutes- then remove from the heat.
  • Preheat the oven to 375 F. Add the lobster meat to the sauce and mix well.
  • Fill the empty lobster shells with the lobster Thermidor mixture, then place on a baking sheet (lined with parchment paper if you like) and bake for 5 to 8 minutes.
  • Sprinkle the top with a little paprika as a garnish. Serve and enjoy.

Nutrition Facts : Calories 642 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 25 g, SaturatedFat 18 g, Sodium 736 mg, Sugar 5 g, Fat 51 g, ServingSize 2 lobsters (4 servings), UnsaturatedFat 0 g

CHEF JOHN'S LOBSTER THERMIDOR



Chef John's Lobster Thermidor image

I used a nice light sauce on this iconic special occasion dish--lobster thermidor--rather than the thick, cheesy sauce popular in the '80s. Lobster is sweet and rich tasting on its own, so the lighter sauce makes so much sense. And what's even better, you can prep these ahead of time and just pop them in the oven when your guests arrive!

Provided by Chef John

Categories     Seafood     Shellfish     Lobster

Time 1h

Yield 2

Number Of Ingredients 14

4 (4 ounce) lobster tails
3 tablespoons butter, divided
2 tablespoons minced shallots
Salt, to taste
1 ½ cups diced mushrooms
1 tablespoon all-purpose flour
2 tablespoons cognac or brandy
½ cup whole milk
2 tablespoons creme fraiche or heavy cream
1 tablespoon chopped fresh tarragon
Cayenne pepper, to taste
2 teaspoons fine dried bread crumbs
2 teaspoons freshly grated Parmigiano-Reggiano cheese
2 teaspoons melted butter

Steps:

  • Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
  • Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
  • Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
  • Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
  • Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
  • Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
  • Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
  • Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

Nutrition Facts : Calories 590.3 calories, Carbohydrate 13.8 g, Cholesterol 220.2 mg, Fat 35.3 g, Fiber 0.8 g, Protein 41.4 g, SaturatedFat 21.5 g, Sodium 1007.8 mg, Sugar 4.6 g

LOBSTER THERMIDOR



Lobster Thermidor image

Make and share this Lobster Thermidor recipe from Food.com.

Provided by The Flying Chef

Categories     Lobster

Time 50m

Yield 2 serving(s)

Number Of Ingredients 22

2 large lobster tails or 2 whole lobsters
1 lemon, chopped into quarters
1/2 cup dry white wine
3 bay leaves
5 sprigs fresh thyme
30 g butter
1 1/2 tablespoons of finely chopped shallots
2 garlic cloves, crushed
1/4 cup sherry wine
1/4 teaspoon fish stock
1/4 cup milk
1/2 teaspoon chicken stock
4 tablespoons double cream
2 tablespoons half-and-half (half fat cream)
2 teaspoons Dijon mustard
1 1/2 teaspoons cornflour
1/2 cup gruyere cheese
1/2 cup parmesan cheese
1 tablespoon of finely chopped tarragon
1 tablespoon parsley
1/4 teaspoon cayenne
breadcrumbs

Steps:

  • To cook lobsters.
  • Fill a pot with water. Make sure there is enough water to cover the tails or whole lobsters. Add lemon, white wine, bay leaves and thyme. Bring water to boil then add lobster cook for 8-12mins depending on size. Strain and place lobsters in cold iced water to stop cooking. When you cut shell you will find the meat is not cooked all the way through this is fine as it cooks off in the oven, this way the meat does not over cook and go rubbery.
  • When tails are cold, cut out the under shell and reserve main shell to fill with lobster meat.
  • If using whole lobster remove claws from lobster and cut the lobster in half lengthwise. Then remove tail meat and meat from claws, again save body shell for filling later.
  • To make sauce.
  • Melt butter in a pan and saute shallots and garlic until soft, add sherry cook for a couple of minutes. Meanwhile combine a small amount of water with cornflour to form a paste add and stir until sauce thickens slightly.
  • Add both chicken and fish stock, then slowly whisk in milk and both creams turn up the heat slightly so the mixture will come to a boil. Then you will want to turn it down to medium.
  • Add Dijon mustard, cayenne and cheeses reserving enough cheese to cover lobster when you put it back in the shell. Stir until all the cheese has melted then add the Parsley stir to combine and finally add the Tarragon again stir to combine.
  • Mix lobster meat with sauce, then return meat to shells making sure you stuff them full of meat pour a little sauce over top to cover then top with remaining cheese and sprinkle breadcrumbs over top.
  • Place in a pre-heated oven 180c and bake until cheese has melted and top has gone golden brown.
  • For a photo visit http://the-best-recipes.blogspot.com/.

Nutrition Facts : Calories 677.3, Fat 42.5, SaturatedFat 25.9, Cholesterol 134.7, Sodium 686.5, Carbohydrate 17.8, Fiber 1.5, Sugar 3, Protein 21.7

LOBSTER IN TARRAGON SAUCE



Lobster in Tarragon Sauce image

Make and share this Lobster in Tarragon Sauce recipe from Food.com.

Provided by Phil Franco

Categories     Lobster

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 lobsters, boiled
3 1/2 ounces butter
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
2 fluid ounces brandy
1 teaspoon herb mustard
1 fresh tarragon sprig, finely chopped
6 fluid ounces dry white wine
1/2 lemon, juice of, strained
salt and pepper

Steps:

  • Cut open the lobsters and remove the meat, reserving the tomalley and coral.
  • Melt 2 oz (50 grams) of the butter in a pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes.
  • Add the lobster meat and cook until lightly browned, then season.
  • Add half the brandy and cook until has evaporated, then add the mustard and tarragon.
  • Pour in wine, cover and simmer for 10 minutes.
  • Remove the pan from heat, transfer the lobsters to a plate and keep warm.
  • Strain cooking liquid into a clean pan.
  • Chop the tomalley and coral a add to the pan with the remaining butter, remaining brandy a lemon juice.
  • Cook over a medium heat until slightly reduced, season.
  • Serve the lobsters covered with the sauce. Serves 4.
  • That's it!

Nutrition Facts : Calories 689, Fat 41.8, SaturatedFat 25.8, Cholesterol 249.2, Sodium 801.3, Carbohydrate 13.4, Fiber 2.1, Sugar 5.3, Protein 29.8

NEXT LEVEL LOBSTER THERMIDOR



Next level lobster thermidor image

Enjoy lobster thermidor for a celebratory starter or luxurious main course. We've given the dish a makeover while retaining its original charm

Provided by Barney Desmazery

Categories     Dinner, Lunch, Starter

Time 1h30m

Yield Serves 2 as a main, 4 as a starter

Number Of Ingredients 11

2 cooked lobsters (about 500g each), defrosted if frozen, reserve the shell and scraps for the sauce (below)
chips or boiled baby potatoes and a green salad, to serve
25g butter
2 banana shallots or 3 small shallots, finely chopped
100ml white wine or vermouth
500ml fish stock
100ml double cream
1 tsp English mustard
½ lemon, juiced
handful of parsley leaves chopped (or use a mix of parsley, chervil, chives and tarragon)
30g finely grated parmesan

Steps:

  • Snap the claws and smaller legs away from each lobster. Cut the main section in half lengthways using a large chef's knife, and scoop the contents of the head cavities into a bowl, then remove the dark vein from the tail meat and discard. Remove the tail meat, chop into large chunks and put in another bowl. Lay the empty shells cut-side up on a baking tray and set aside.
  • Crack the claws and knuckles, then pick out all the meat using a skewer or lobster pick. Roughly chop and add to the bowl with the tail meat. Put any shards of shell into the bowl with the head meat. Use a rolling pin to roll along the length of the small, spindly legs and push out the meat, then tip into the bowl with the claw and tail meat. Again, put any broken shells into the bowl with the head meat. The lobster can an be prepped up to a day before. Cover and chill the meat and broken shells until needed.
  • To make the sauce, heat the butter in a large saucepan over a medium heat and cook the shallots for 5-6 mins until soft and golden. Add the broken shells and head meat, then turn up the heat and cook for 2 mins more. Splash in the wine or vermouth and bubble for 2 mins to reduce. Pour over the stock and cream, bring to the boil, then continue to cook for 10-12 mins until the mixture has reduced and thickened. Turn the heat off and leave to cool slightly, then pour into another saucepan through a fine mesh sieve, pressing the shells and meat against the mesh with the back of a spoon to extract all the sauce. Stir in the mustard and lemon juice, then taste for seasoning. The sauce can be made the day before, covered and kept chilled.
  • Heat the grill to high. Spoon the claw and tail meat into the empty reserved shells. Reheat the sauce over a low heat until warmed through, if needed, then stir through the herbs. Spoon the sauce over the lobster meat in the shells, then sprinkle with the parmesan and put under the grill for 4-5 mins until the sauce is bubbling and the cheese lightly golden. Serve with chips or boiled small potatoes and a green salad.

Nutrition Facts : Calories 679 calories, Fat 46 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 2.6 milligram of sodium

LOBSTER THERMIDOR



Lobster Thermidor image

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

Provided by EXCELUK

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 2

Number Of Ingredients 11

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g

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From pinterest.ca


LOBSTER THERMIDOR - RECIPE - FERGUSON AUSTRALIA
200ml thickened cream (full fat) ¼tsp cayenne pepper 30gm tarragon, chopped 30gm chives, chopped mustard Dijon (or hot English for extra kick) 50gm Gruyère cheese, grated. Lobster Thermidor. Preheat fan oven to 200 degrees Celsius. Place oven rack at the highest point possible in the oven for you to bake your lobsters. Place butter in a small saucepan and gently …
From fergusonaustralia.com


LOBSTER THERMIDOR RECIPE - MUSSEL INN
Then add your bechmel sauce, mix well on a medium heat. 4. Add the beaten egg and cream to the sauce, careful not to boil the sauce. 5. Stir in the Gruyere cheese and chopped tarragon, check and adjust seasoning. Place the prepared half lobsters on a baking tray, ladle the Thermidor sauce over the lobster meat in in the shells and place under a ...
From mussel-inn.com


JAMIE OLIVER LOBSTER THERMIDOR RECIPES
Stir in the white sauce, together with the mustard, tarragon, chives, cream (if using), cayenne pepper and 25g of the grated cheese. Season to taste with salt and black pepper. See details . SIMPLE LOBSTER THERMIDOR RECIPE (WITH VIDEO) ⋆ SUGAR ... 2018-11-07 · Lobster Thermidor Recipe. Lobster Thermidor was originally created by the incomparable Auguste …
From tfrecipes.com


LOBSTER THERMIDOR – MAINE LOBSTER
Lobster Thermidor is a rich dish that is said to have been named by Napoleon after the month in which he first tasted it. Thermidor was the 11th month of the Republican calendar used briefly after the French Revolution. It consists of lobster tail meat that has been cooked and removed from the shell and tossed with a bechamel sauce, then topped with Parmesan cheese and …
From maine-lobster.com


LOBSTER THERMIDOR WITH CREAMY TARRAGON SAUCE RECIPES
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.
From tfrecipes.com


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