how do you make lobster thermodore?

Answer 1

LOBSTER THERMADOR


Ingredients needed:

1 whole lobster, about 2 to 2 1/2 pounds
2 lemons, halved
1 onion, quartered
1 bouquet garni
1/4 cup butter
1/4 cup flour
2 tablespoons minced shallots
1/4 cup white wine
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
1/2 cup plus 1 tablespoon grated Parmesan cheese
6 ounces bacon
1 cup julienned onions
1/2 pound haricots verts, blanched
Salt and pepper
1 teaspoon chopped garlic
2 teaspoons finely chopped parsley

Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Béchamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Béchamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary.

Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.

Yield: 2 servings

Answer 2

buy it a thermal vest!!!!!!!


Ingredients needed:

* 1 whole lobster, about 2 to 2 1/2 pounds
* 2 lemons, halved
* 1 onion, quartered
* 1 bouquet garni
* 1/4 cup butter
* 1/4 cup flour
* 2 tablespoons minced shallots
* 1/4 cup white wine
* 2 cups milk
* 1 tablespoon Dijon mustard
* 1 tablespoon finely chopped fresh tarragon
* 1/2 cup plus 1 tablespoon grated Parmesan cheese
* 6 ounces bacon
* 1 cup julienned onions
* 1/2 pound haricots verts, blanched
* Salt and pepper
* 1 teaspoon chopped garlic
* 2 teaspoons finely chopped parsley


Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Béchamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Béchamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary.

Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.

Answer 3

LOBSTER THERMADOR


Ingredients needed:

1 whole lobster, about 2 to 2 1/2 pounds
2 lemons, halved
1 onion, quartered
1 bouquet garni
1/4 cup butter
1/4 cup flour
2 tablespoons minced shallots
1/4 cup white wine
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
1/2 cup plus 1 tablespoon grated Parmesan cheese
6 ounces bacon
1 cup julienned onions
1/2 pound haricots verts, blanched
Salt and pepper
1 teaspoon chopped garlic
2 teaspoons finely chopped parsley

Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Béchamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Béchamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary.

Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.

Answer 4

LOBSTER "THERMIDOR"

1 pkg. Pepperidge Farm frozen puff & pastry shells, baked, tops off
1 pkg. Knorr white sauce mix
1/2 - 1 lb. lobster meat, tails, cleaned & cut into chunks
1/2 c. sliced mushrooms
1/2 c. butter
1 3/4 c. half and half, warmed
1 tsp. dry mustard
1/4 c. dry sherry
Dash of Tabasco sauce

Prepare white sauce mix using half and half, sherry, dry mustard and Tabasco according to package directions. Saute mushrooms and lobster meat in butter until just warmed through.
Combine mushroom/lobster mix with white sauce and let sit covered 1 hour at least. Meanwhile, prepare pastry shells according to package directions. Remove tops and fill with lobster mix. Serve with pastry top over lobster. Lobster "Thermidor" may also be served over thick sliced toasted and buttered Italian bread slices.

Serves 4-6.

Answer 5

To steep the lobsters:

2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water
enough water to completely cover lobsters


Place lobsters in a stockpot or other heat-proof container with a lid.


Bring water and vinegar to a rolling boil and then pour over lobsters and cover.


Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters.


Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.


Twist off the tails from the body and pull off the flippers from the end of the tail.


Push the meat out through the large end of the tail. Remove the vein from the center of the tail.


After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.

Remove the meat from the knuckles. Reserve the tail shells and cut out the thin underside of them with scissors.


Bechamel Sauce: (Yields 1 quart)

1 yellow onion, small dice
1 small carrot, peeled and small dice
1 celery rib, small dice
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups scalded milk
Small bouquet garni
salt
freshly ground white pepper
pinch of nutmeg
pinch of cayenne
3/4 cup heavy cream
2 egg yolks
1 tablespoon chopped fresh tarragon
1/2 cup grated parmesan



Preheat oven to 425 degrees.


Melt butter in a saucepan and saute onion, carrot and celery until translucent.


Add flour and stir well until flour is completely incorporated.


Add milk 1/3 at a time, whisking well at each addition.


Add bouquet garni and dry seasonings, simmer for 15 minutes.


In a small mixing bowl, whisk together egg yolks and cream.


Take sauce off of the heat and whisk in cream and yolk combination.


Rough chop the lobster meat, place in a mixing bowl and toss with half of the hot bechamel.


Place lobster tail shells on a baking sheet or in a casserole dish, spoon mixture into shells and top with remaining bechamel and grated parmesan.


Bake in oven at 425 for 12 minutes or until parmesan is golden brown.

Answer 6

Take one large lobster and wire it up to your central heating.....what?....oh, sorry, that's a lobster thermostat

Answer 7

Mornay sauce
Newburg sauce
both in equal portions
chives
mushrooms
butter

Answer 8

Buy a cook book and dont be so lazy

Answer 9

recipe as above

Answer 10

boil it