- hey guys. today i'mgoing to share with you one of my favorite dinnerparty foods, lobster thermidor. now normally, i try to make sure that most of my recipes are pretty affordable but i had to make anexception in this case.
how to roast coffee in the oven, and that's because this was a recipe that was requested by one ofmy super fans, ron gunter. he posts comments on all of my videos and better yet, he even posts the videos
to his special food group onfacebook, "delicious dish". if you don't already know about it, you definitely should check it out. it is a great community of fellow foodies sharing their recipes and culinary tips. it's also just a good group of people that i think you guys would enjoy. so definitely check it out,"delicious dish" on facebook. so, let's talk lobster thermidor.
it's one of those dishesthat was really popular in the 60s and 70s, it'skind of that old-world elegant classic dinner party food, but it seems to have disappeared and i think it needs a comeback because it's delicious and it'spretty easy to put together, especially if you followmy streamlined recipe. so to prep your lobster tails, you're going to a take outa rim lined cookie sheet.
you want a rim lined sheet just in case any of the juices start tospill out, it will catch. then you're going toflip them on their backs, cut the shell up the middlewith some kitchen shears. that's going to expose themeat but still keep them in their shells which isgoing to keep the meat moist. then go ahead and drizzle witha little bit of olive oil. pop them in a 400 degree ovenfor about 15 to 20 minutes, just until the meat is completelyopaque and cooked through.
meanwhile, you're goingto take out a skillet and melt your butter,add some minced shallots, and then once those shallotsstart to become translucent, you can add your white button mushrooms. i like to just cut them in half and then slice them very thinly. once the mushrooms startto release their juices, then you can go aheadand add the sweet sherry. now when you get to the store, you'll see
there'll be a choice betweensweet sherry and dry sherry. you definitely want to get thesweet sherry for this recipe because it's the combinationof the sweet sherry and the sweet lobstermeat that really makes for a winning flavor pairing. you want to cook that downfor about two minutes, just until the sherry isreduced to about a third. now, this dish is alittle labor intensive, so if you were making this for a party
and you wanted to geta leg up on the prep, you could take this mixture, transfer it to a bowl,cover and pop in the fridge. it will last for two daysuntil you're ready to use and then that way a littlebit of the prep is done. at this point, your lobstertails are probably cooked. so go ahead and remove them from the oven, allow them to cool just untilthey're cool enough to handle. and then you're going to go in
and cut the lobster tails again. so we made that slit up the center. we're now going to maketwo more cuts up the sides, so that we can remove thatwhole portion of the tail shell. but don't ruin the tailshell because we're going to save those for our presentation. you're just trying to extract the meat. so once you get all the meat out, go ahead and give it a good rough chop.
just into kind of bite sizedpieces and set it aside. now for our delicious thermidor sauce. in a large skillet, you'regoing to melt some butter. wait until it becomesnice and melty and foamy. then you're going to add your flour. then go in with a wooden spoon and stir it up justuntil a nice paste forms. then slowly, you're goingto whisk in some fish stock. now if you can't find fish stock,
you can also use a little vegetable stock. then to that you're going to combine it with your delicious mushroom mixture. stir that all together andthen you're going to add about a half a cup of heavy cream. i know, but that's whatmakes it delicious. it's a little bit decadentbut that's what makes it good. you're going to cook that for a minute and then you're going to seasonwith some salt and pepper.
and at this point i also liketo use some fresh tarragon. if you can't find the fresh tarragon, you also could use dry,that would work as well. and then go ahead and tossin your cooked lobster meat. stir that all together andyou will see you will have one beautiful, creamydelicious sauce just waiting to be spooned into thosebeautiful lobster shells. go ahead and take your lobster mixture and spoon into the lobster shells
and place them on a cookie sheet. then you're going to top them with some freshly grated parmesan cheese. and then pop them under the broiler just for about 15 to 20 seconds, just until the cheese startsto melt and turn golden brown. then you're going to pull them out and garnish with a little paprika and freshly chopped parsley.
and that's it. you're then going toserve your lobster shells on a plate with a tossed salad. i really love the combination of this dish with a tossed saladbecause it's pretty rich. so if you want my recipefor the perfect tossed salad with a dijon vinaigrette,it's also in the description. and then lastly, i think this dish pairs beautifully with a sancerre wine.
it's a white wine from theloire region of france, which is where my husband is from, so we drink it a lot when we're there and it just pairsbeautifully with seafood. so there you have it,ron, lobster thermidor. i hope there's a special occasion that pops up in your life soon that calls for serving this dish. and hey, maybe you don't even wait around
for the special occasion, just make it and then you'llhave a special occasion. it's delicious, it's fabulous, i know you're going to love it. thanks again for beingsuch a great supporter and i will see you onyoutube and facebook as well. and i'll see you guys back here next week
when i'm going to sharewith you how to make the ultimate, diabolicallydelicious chocolate chip cookie.
i'll see you then! (upbeat music)
