Lobster Thermidor
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Lobster Thermidor
  Lobster  
Last updated 6/12/2012 12:58:58 AM. Recipe ID 21840. Report a problem with this recipe.
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      Title: Lobster thermidor
 Categories: 
      Yield: 2 Servings
 
MMMMM--------------------E. LIVE #EMIA32-------------------------
      1    Whole lobster, about 2 to 2
    1/2    Pounds
      2    Lemons, halved
      1    Onion, quartered
      1    Bouquet garni
    1/4 c  Butter
    1/4 c  Flour
      2 tb Minced shallots
    1/4 c  White wine
      2 c  Milk
      1 tb Dijon mustard
      1 tb Finely chopped fresh
           Tarragon
    1/2 c  Plus 1 tablespoon grated
           Parmesan cheese
      6 oz Bacon
      1 c  Julienned onions
    1/2 lb Haricot vert, blanched
           Salt and pepper
      1 ts Chopped garlic
      2 ts 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 Bechamel 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 Bechamel
  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.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,




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Recipe ID 21840 (Apr 03, 2005)

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