Lobster Tail Thermidor! Recipe in Description.

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Recipe:

Lobster Tail Thermidor:

Tools:
Medium sauce-pot x2, saute pan, steam basket (for steaming green beans, cutting board, knife x2, plates, fork, and knife.

-Maine lobster tails x2
-Sweet potatoes med size x4
-Green beans 200g (7oz)
-Shallot med size x1
-Mushrooms 200g (7oz)
-Egg large x1
-Gruyere cheese shredded 50g (3.5oz) for sauce 50g (3.5oz) for garnish
-Butter 50g (2oz) for saute and 50g for sweet potatoes.
-Cream 150ml plus (50ml for sweet potatoes)
-Cayenne 1/2 tsp
-Dry Mustard 1/2 tsp
-Brandy 50ml
-Salt and pepper (to taste)
-Fresh Parsley (Optional Tarragon)




Process:
1 – Get a shallow sauce-pot on the stove with water and bring up to a high simmer.

2 – Rinse and scrub the outside of the 2 lobster tails then slice or snip down the softer bottom of the tail and begin to pull the meat out until fully removed but keep the end attached. Now, slice just the top of the newly exposed red flesh straight along the middle to expose the vein. We will pull this vein out to “de-vein” the lobster. Place the meat back in the shell and begin to poach.

3 – Flip the lobster every couple minutes to allow it to cook on both side and to flavthe the water, turning it into lobster essence.

4 – Once the lobster has cooked about 5-8 minutes we will remove them to cool and we can skim the broth.

5 – Once the lobster has cooled we can remove the meat and add the shells back to the broth and begin to slowly reduce the flavthes down to au sec (nearly dry). With the lobster tail meat we will dice it 1/2inch med dice and reserve for later.

6 – While lobster shells are simmering and the stock is reducing we can heat the saute pan on the stove to med low and begin to prep ingredients.

7 – Brunoise (very small dice) or mince the shallot and mushrooms then add butter to the hot pan and begin to sweat the shallots and mushrooms.

8 – Now we can scrub the sweet potatoes and add them to the a pot of cold water and bring them up to a boil. Rinse the green beans and put on another pot of water to boil for steaming them later.

9 – Now that we have reduced the lobster stock into a nice essence of flavour we can remove the shells. Trim the bottom of the shells to leave a nice opening for filling later. Leave the stock to reduce further down close to au sec (almost dry).

10 – Add mustard and cayenne to the mushrooms and shallots and turn heat up slightly to allow excess moisture to evaporate, occasionally stirring.

11 – With the lobster essence reduced down to a small amount of liquid, set aside for later use.

12 – Crack the egg and remove the yolk. Mix with the cream and set aside.

13 – With the pot of boiling water on the stove, add the steam basket and green beans. Steam for 7-10 minutes until done to your liking.

14 – Now add and deglaze the mushrooms and shallots with the brandy and the lobster essence. Again reduce down to au sec(nearly dry) and then temper the egg and cream mixture by adding some of the mushroom mixture to it while stirring. Then add the cream mixture to the pan, stirring continually. Carefully take the pan on and off the element as needed in order to avoid scrambling the yolks. This will thicken the sauce!

15 – Once the sauce has thickened we can add the lobster and half of the Gruyère cheese. Turn on the oven broiler.

16 – Remove green beans and season with s+p. Strain the sweet potatoes and mash. Add the butter and cream mix until smooth. Season with salt and pepper.

17- Fill the Lobster shells with the thermidor filling (lobster and sauce) and garnish with Gruyère and set under the broiler and au gratin the cheese to golden brown.

18- Plate up the Mash, Green beans and Lobster Thermidor tails!! Hope you enjoy :)

-dspotteries
-ds potteries
-thedrunkenshaman