Lobster Thermador Recipe
Ingredients
- The claw and tail meat of 2 whole lobsters (roasted in the oven for 15 min and cut up)
- meat juices, or possibly bouillon
- Fish fumet
- White wine
- Chervil
- Tarragon
- Shallots, minced fine
- Heavy cream
- English mustard
- Parmesan cheese
Directions
- Split the live lobsters in two, lengthwise. Crack the shell of the claws and remove the gills. Season the lobster halves with salt and roast in the oven for 15-20 min. Remove and dice the flesh from the claws and tails.
- Prepare the stock using equal portions of meat juices, fish fumet, and white wine flavored with chervil, tarragon and minced shallots. Boil it down to a concentrated consistency, then add in heavy cream and English mustard. Boil the sauce for a few min, then whisk in some fresh butter (cool cut into cubes and in 1/3 of the volume of the sauce).
- Pour a little of this sauce in the shells of the lobsters. Fill the shells with the flesh of the lobsters. Cover with the remainder of the sauce, sprinkle with a little Parmesan cheese and brown rapidly in a very warm oven.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 94g | |
| Calories 88 | |
| Calories from Fat 15 | 17% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 71mg | 3% |
| Potassium 188mg | 5% |
| Total Carbs 5.69g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.72g | 3% |
| Protein 6.91g | 11% |
