Lobster: Lobsters Filled with Thermidor Sauce

posted by Mai 04-23-103 6:13 AM

Lobsters Filled with Thermidor Sauce

Broiler Ready 2 LB Live Lobster - 2 Each
Butter - 3 Teaspoons
Flour - 2 Teaspoons
Minced Shallots - 1 Tablespoon
Heavy Cream - 1/4 Cup
Salt & Pepper - To Taste
Paprika - 1 Teaspoon
Cayenne - Pinch
Sherry Wine - 1 Tablespoon
Shredded White Bread - 1 to 2 Cups
Hard Grated Cheese - 2 Tablespoons
Melted Butter - 2 Tablespoons
Butter Pats - 8 Each

Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy French knife.

In a sauce pan bring 1 Cup of water to a boil, add the lobster claws, cover and steam for about 12 minutes. Remove the lobster claws, set them aside to cool and reserve the lobster stock. When the claws are cool enough to handle, shell the claws and put the lobster meat on the side after cutting into bite sized chunks.

Brush the lobster tails with butter and place them in a 375 degree oven for 25 minutes or until the tail meat becomes white and firm. Check the lobsters often so as not to dry them out. While the lobsters are cooking, melt the butter in a heavy sauté pan, sauté the shallots until they are transparent, add the flour and cook for an additional minute. Slowly add the lobster stock while whisking the sauce smooth, and then slowly add the light cream and whisk until smooth. Add the sherry, paprika, and adjust the seasoning with salt and pepper. Add the lobster to the sauce to warm it.

When the lobsters are cooked remove them from the oven. Fill the lobsters with the thermidor sauce. Top the lobsters with the shredded white bread, grated cheese, and several butter pats. Place the lobsters under the broiler until the topping is toasted. Return the lobsters to the oven for 10 minutes then serve at once.

Note: You may use any combination of seafood you like with this recipe. Prepare shredded white bread in a food processor or simply dice by hand into 1/4 inch squares or cut into a thin julienne.

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