How To make New York Times Lobster Thermidor
4 Live lobsters, 1 1/2 lb ea
3/4 c Butter
1 c Chopped mushrooms
Salt & fresh black pepper 1/2 c Soft bread crumbs
1 tb Worcestershire sauce
1 1/2 ts Maggi seasoning
Tabasco sauce 4 ts Parsley, chopped
4 ts Pimento, chopped
3/4 c Sherry
1/4 c Cognac
2 c Heavy cream
4 Egg yolks
1/2 c Parmesan cheese, grated
Paprika 1>. Cook and clean the lobsters. Twist off the claws, reserving the small
claws for garnish. Remove meat from the bodies and cut into small pieces. Crack the large claws, remove meat and cube. Reserve the shells. 2>. Preheat oven to moderate (350 deg.F) 3>. Heat 1/2 cup of the butter, add the mushrooms and cook three minutes. Season with salt and pepper. 4>. Add the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks. Mix well. 5>. Fill the lobster shells with the mixture, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika. 6>. Place in a shallow pan and bake fifteen minutes. Serve immediately.
How To make New York Times Lobster Thermidor's Videos
Lobster Thermidor Singapore Airlines Book the Cook!
Lobster Thermidor Singapore Airlines Book the Cook!
Lobster Thermidor with Embark Maine Tours
There are lots of ways to eat lobster other than steamed and cracked at the table. Some are even a lot less messy - at least for your guests. This recipe comes to us from Heather’s great grandmother, Nana Martha, typed up on an old, yellowed index card. The cook will need to steam and pick some lobsters, but the guests won’t require a bib and a roll of paper towels for this one.
Traditionally, this rich dish was prepared, then placed back in the empty lobster shells to serve. We’re going to make this really easy, and serve it in a casserole dish, sans shells.
Our guest this week is Meg Barker, of Embark Maine Tours. She offers walking tours of historic downtown Bath, Maine. Watch the demo to learn more about the tours she offers and we're counting on her to sprinkle in some fun and interesting tidbits about the City of Ships during this week's demo.
Here's the recipe Louisa and Meg will be making:
LOBSTER THERMIDOR Full Classic French Recipe
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Smoked Lobster Tails with Spicy Garlic Butter Recipe | Over The Fire Cooking by Derek Wolf
Smoked Lobster Tails with Spicy Garlic Butter to fire things up! ???? ???? ????
Smoked Lobster Tails with Spicy Garlic Butter for all you garlic lovers out there. Don’t worry, I am one of them too. If you haven’t heard Jim Gaffigan’s bit on seafood, let this be your sign to listen to it. We’re playing right into his jokes with this Spicy Garlic Butter Sauce, but honestly it’s so good that I’m fine with it. ???? ????
The recipe:
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How to make the Lobster Thermidor or Crayfish thermidor (by French Chef Gérard Garbé)
Learn how to make the famous Lobster Thermidor with Bollinger champagne (special edition).
A great recipe to try for New Year Eve. In this case: cooked during lockdown and getting spoiled for the evening.
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Ingredients:
- 2 lobsters or 2 crayfish
Sauce Ingredients:
- 100ml fish stock (ingredients listed below)
- 50ml brandy
- 1 tablespoon of Dijon mustard
- 1 teaspoon of American mustard
- 100ml cream
- 50g tomato coulis
- Nutmeg
- Salt & pepper
- 1 glass of champagne
- 2 egg yolks
- 100g grated cheese
Fish Stock Ingredients:
- 12 prawn heads
- 375ml water
- 1 glass of good white wine
- 60g carrots
- 1/2 onion
- 1 spoon of garlic
- 50g mushrooms
- 2 slices of lemon
- 50g tomato coulis
Any questions? Just drop a line in the public comment line.
Thanks for watching. Bon Appetit.
#crayfish #homard #crayfishaustralian #lobster #thermidor
How to Make Lobster Newburg : Time to Eat
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The first thing you want to do when making lobster Newburg is cook your lobster in just the right way. Make lobster Newburg with help from an experienced culinary professional in this free video clip.
Expert: Ryan Bleibtrey
Bio: Ryan Bleibtrey started life already on the track of his eventual career, as the son of a military family with a passion for food and adventure.
Filmmaker: Jeff Goodey
Series Description: When it's time to eat the last thing you want to do is have to rush through what should be both a delicious and easy meal to please the hungry mouths around you. Get tips on how to best tackle the meals that you cook on a nightly basis and introduce a little more spice into your life with help from an experienced culinary professional in this free video series.