Lobster Thermidor
5816
難度
★★★★
分量
2人
材料
做法
Ingredients
|
|
|---|---|
| 1 | Boston lobster (weighing 1.5lbs) |
| 1 | shallot, chopped |
| 6 | white button mushrooms, cut into quarters |
| 2 tbsp | olive oil |
| 20g | butter |
| 2 tbsp | brandy |
| 1 tsp | chopped fresh tarragon |
| 4 tbsp | grated Gruyere cheese |
| to taste | Salt & pepper |
 |
做法 |
|---|---|
| 1 | Cream sauce: heat the whipping cream in a saucepan over low heat. In a mixing bowl, whisk the egg yolks with a pinch of sweet paprika. Stir the heated cream into the egg yolks in a thin slow stream. Return the mixture to the saucepan and cook over low heat until thick, stirring continuously. Remove from heat and leave aside. |
| 2 | Insert a skewer into the body of the lobster. Blanch it in boiling water for no more than 2 minutes. Remove and dip into an ice water bath immediately. |
| 3 | Cut the lobster in halves lengthwise. Remove the sand sac in the head and the vein. Put any lobster roes or tomalley aside. Detach the meat from the shell and cut into big chunks. Roast the lobster shell with head on in a 200℃ oven for 15-20 minutes until the lobster meat in the head turns opaque and cooked through. Remove and keep aside. |
| 4 | In a frying pan, heat 1 tbsp olive oil and sauté the mushroom quarters until dry and turn light brown in colour. Season with a little salt. Remove from the pan. |
| 5 | In the same pan, heat butter with |
貼士
To test if the cream sauce is thick enough, dip a metal spoon inside the sauce. If the sauce forms a thin coat on the spoon without dripping all off, it is ready.
Lobster roe is dark green in colour. Tomalley is the pale, soft paste found mostly in the head of the lobster. Both are edible and considered to be delicacies by many gourmands.
