Lobster Thermidor Recipe

Ingredients

 6 lbs of lobster meat, chunked, raw.
 1 ½ gallons of half and half.
 16 oz of mushrooms, finely sliced.
 10 oz of butter.
 10 oz of flour.
 12 oz of sherry.
 2 oz of olive oil.
 1 large onion, finely diced.
 2 teaspoons of minced garlic.
 1 ½ tablespoons of garden chervil.
 ½ tablespoon of dry mustard.

Directions

1

Make a roux using the butter and the flour. Set aside.

2

In a large pot, gently sauté the onions, mushrooms and garlic in the olive oil, until the mushrooms start to lose liquid.

3

Add the sherry, mustard, garden chervil and lobster and bring to a boil.

4

Strain out solids, reserving; reduce liquid by half.

5

Add the cream, whip in the roux, bring to a boil and simmer for 10 minutes.

6

Add solids to sauce and incorporate.

7

Serve in a puff pastry case.

Ingredients

 6 lbs of lobster meat, chunked, raw.
 1 ½ gallons of half and half.
 16 oz of mushrooms, finely sliced.
 10 oz of butter.
 10 oz of flour.
 12 oz of sherry.
 2 oz of olive oil.
 1 large onion, finely diced.
 2 teaspoons of minced garlic.
 1 ½ tablespoons of garden chervil.
 ½ tablespoon of dry mustard.

Directions

1

Make a roux using the butter and the flour. Set aside.

2

In a large pot, gently sauté the onions, mushrooms and garlic in the olive oil, until the mushrooms start to lose liquid.

3

Add the sherry, mustard, garden chervil and lobster and bring to a boil.

4

Strain out solids, reserving; reduce liquid by half.

5

Add the cream, whip in the roux, bring to a boil and simmer for 10 minutes.

6

Add solids to sauce and incorporate.

7

Serve in a puff pastry case.

Lobster Thermidor Recipe

Leave a Reply