Lobster Thermidor Recipe with FairPrice Finest
Lobster Thermidor is one of the very first things I cooked for my wife when we first got married and were living in Australia. It used to be so difficult to get all these gourmet ingredients but nowadays you can easily pick up Fresh Lobsters, Comté cheese and a good bottle of wine from FairPrice Finest.
We are quite impressed by the wide assortment of premium products at FairPrice Finest. They have a pretty wide selection of cheeses, including artisan cheeses you think can only be found at specialty stores. Their fresh seafood section carries produce like fresh salmon, scallops, mussels, mud crabs and of course Boston Lobsters. Their Bukit Timah Plaza branch is even touted as the supermarket with the largest wine selection of over 500 labels in Singapore.
There is currently an Always The Finest Social contest on @finestfoodsg. Check out details here -
Do give this recipe a try. The results are really good! Happy cooking!
[Ingredients]
Boston Lobsters x 2
Swiss Brown Mushrooms sliced 1 cup
Butter 30g
Shallots chopped 30g
Garlic Chopped 20g
Heavy cream 1/4 cup
Mustard powder 1 Tbsp
Cayenne pepper 2 tsp
Comte Cheese Shredded 1 cup
Dashi Powder 1 tsp
Brandy 1/4 cup
Parsley chopped 1/4 cup
[Cooking Method]
1. Place live lobsters in ice-cold salted water for 5 mins
2. Once dormant, use tip of knife to cut head in half and put in salted boiling water for 5 mins
3. Remove lobster and place in ice-bath to cool
4. Deshell lobster and set aside the shell and tomalley
5. Dice lobster meat
6. Crush lobster shell in fry in butter until oil turns red
7. Add water and drain to get stock
8. Add oil to heated pan
9. Lightly saute the shallots, garlic and mushrooms
10. Add lobster stock, mustard powder, Cayenne pepper & Dashi powder and stir
11. Lower heat and add lobster meat, shredded cheese and parsley
12. Gently simmer to thicken and add brandy
13. Fill lobster shell with lobster and mushroom sauce
14. Top with shredded cheese
15. Grill for 10 mins until cheese turns golden brown.
[Serving Suggestion]
Serve with fresh tomatoes, mashed potatoes and pair with a bottle of Ashbrook Estate Chardonnay.
This post is made possible by @NTUCFairPriceSG Finest
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Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH
I love this Lobster Thermidor recipe because it's a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope you enjoy it!
#LobsterThermidor #NewYearsEveRecipes #SeafoodRecipes
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BETH'S LOBSTER THERMIDOR RECIPE
Serves 2
*Print Recipes Here*
INGREDIENTS
2 8-0z Lobster Tails
1 tsp olive oil (5 ml)
1 tbsp butter (15 g)
2 shallots
½ cup (75 g) sliced mushrooms
¼ cup (60 ml) of sweet sherry
2 tbsp (30 g) butter
2 tbsp (15 g) flour
¾ cup (180 ml) of fish stock
¼ cup (60 ml) of heavy cream
salt and pepper to taste
1 tbsp (15 ml) fresh tarragon
2 tbsp (11 g) freshly grated parmesan cheese
METHOD:
Preheat oven to 400F (200 C).
Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.
Set aside and allow to cool.
Meanwhile, melt 1 tbsp of butter in a large saute pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
At this point, you could allow the mixture to cool, refrigerate, and store up to 2 days until ready to use.
Cut the rest of the lobster's underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite-sized pieces and set aside.
In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 min until thickened. Add the salt, pepper, and tarragon. Then add the cooked lobster.
Spoon the mixture back into the shells, top with cheese, and broil until cheese and mixture bubbles.
Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!
BETH'S EASY TOSSED SALAD
Serves 4
INGREDIENTS:
1 head butter leaf lettuce
1 head of radicchio
2 endives, sliced
1 shallot, minced
1 tbsp (15 ml) Dijon Mustard
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
Salt and Pepper to taste
METHOD:
In a small bowl combine the mustard and the vinegar, slowly add the oil whisking all the while until a smooth emulsion forms. Season with salt and pepper. Toss with the greens.
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How To Make Lobster Thermidor
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Lobster Thermidor | Chef Pierre Gignac | Quick Recipe
????Level up your dinner tonight with this ????Lobster Thermidor????!
It’s a classic for a reason but Chef Pierre Gignac is here to kick it up a notch with a twist; ditching the traditional bechamel for this lovely ????lobster???? sauce! ????
✅Ingredients:
2 lobsters, 1 1/4 lbs each
1 lb of lobster bodies (ask ahead at the fish market)
2 tbsp cooking oil
1 small onion, finely diced
1 carrot, finely diced
3 garlic cloves, peeled
3 sprigs of tarragon
1 tbsp tomato paste
1 cup of dry white wine
¼ cup brandy
2 cups heavy cream
1 tsp English dry mustard
1 tsp cream Sherry
Splash of lemon juice
Pinch of Cayenne pepper
2 artichoke hearts, cut into small wedges
¼ cup thinly sliced oyster mushroom
¼ cup grated Reggiano Parmesan
Sea salt, smoked Spanish paprika
✅Method of Preparation:
In a medium size heavy sauce pan, heat the oil over medium heat. Then, add onions, carrots, garlic and tarragon.
Sauté for 5 minutes until the vegetables softened, add lobster bodies, turn heat to high and sauté for 5 more minutes.
Stir in tomato paste. De-glaze with wine, cook down by half, de-glaze with brandy, and ignite with lighter – being very careful – until the alcohol burns out.
Add cream, turn the heat to low and simmer gently for about 30-40 minutes.
Stir in mustard, Sherry, lemon, a pinch of pepper and salt, then strain through a heavy sieve, mashing the lobster shell to extract all the flavors.
Taste for seasoning and keep aside warm.
Bring a large pot of water to a boil and add a handful of salt so the water tastes like sea water.
Plunge the lobsters into the water for 5 minutes. Remove the lobsters and plunge into an ice bath to stop the cooking. Leave to cool for 10 minutes.
Remove knuckles and claws and pick their meat.
Cut the lobster in half, starting at the head and working towards the tail. Remove the stomach and vein from the half tails.
Preheat the oven to 450F, preferably convection.
Put the claw meat into the lobster cavities, lay artichoke wedges and mushroom slices over, then pour a generous amount of sauce over the meat, and finely sprinkle with Parmesan.
Place the lobsters on a baking tray and put in the oven for about 8-10 minutes or until golden brown.
Place lobsters on serving plates, ladle remaining sauce around, sprinkle with paprika, garnish with fresh tarragon leaves and your favorite garden herbs.
How To Make Lobster Thermidor
Bahamian Lobster Thermidor and then transformed into a Lowcountry Bahamian Seafood Thermidor
In today's video, Season 5, Episode 24, we'll create a Bahamian Lobster Thermidor and then transform that recipe from Green Turtle Cay into a Lowcountry Bahamian Seafood Thermidor that is a combo of southern seafood and a Bahamian recipe from the Abacos.
Get your own Cast-Iron pans and begin a new Culinary Experience. Also, you'll be helping the channel:
Download the Season 5, Episode 24-Recipe -
Lowcountry Bahamian Seafood Thermidor
Past Season 5 Recipes
Cast-Iron Hand-Shaped Buttermilk Biscuts
Bahamian Lobster and Grits
Lowcountry Boiled Peanuts
Abacos Bar and Grill's Crayfish Fritter
Dark Brown Sugar
Sweet Scotch Bonnet Chili Sauce
Bahamian Baked Tomato Yellowtail Snapper
Bahamian Baked Tomato Yellowtail Snapper
Lowcountry Gullah Crab Rice
Hoppin' John from the SC Lowcountry
Pigeon Peas & Rice from the Bahamas
AI Sweet & Spicy Lowcountry Shrimp Creole
Slice Loaded Baked Potatoes Key
Lime Cheesecake Blacken'd Shrimp Tacos & Mango Sauce
Handcrafted Flour Tortilla Pan Seared Shrimp over Fettuccine and Romesco Sauce Pan
Seared Shrimp over Fettuccine and Romesco Sauce
Cast-Iron Bread
Deep Fried Crab Won-Tons Steamed Crab Won Ton
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