Lobster Thermidor
From the master of French cooking herself! This looks like it is a ton of work (and money), but I can't even begin to imagine how delicious this must be. I am speechless after reading and typing this recipe! There is really no way that I could estimate the time on this.
From the master of French cooking herself! This looks like it is a ton of work (and money), but I can't even begin to imagine how delicious this must be. I am speechless after reading and typing this recipe! There is really no way that I could estimate the time on this.
- 1/4 teaspoon salt
- 4 tablespoons butter
- 2 egg yolks
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 5 tablespoons butter
- 1/4 teaspoon thyme
- 1 stalk celery thinly sliced
- 1 pinch cayenne pepper
- 1 tablespoon cream
- 6 tablespoons flour
- 1 large onion thinly sliced
- 1 tablespoon dry mustard
- 1/2 cup whipping cream
- 1 leaf
- 3 cups dry white wine
- 1 medium carrot thinly sliced
- 6 sprigs fresh parsley
- 6 peppercorns
- 1 tablespoon dried tarragon
- 3 (2 lb) live lobsters
- 1/2 lb sliced fresh mushrooms
- 4 -6 tablespoons additional whipping cream
- 1/3 cup cognac
- 1/2 cup grated parmesan cheese or 1/2 cup swiss cheese
- 2 tablespoons butter cut into pieces
- Carbohydrate 15.9535603892047 g
- Cholesterol 139.432916701967 mg
- Fat 27.5400977821421 g
- Fiber 1.42422837141445 g
- Protein 3.38418778462475 g
- Saturated Fat 16.6328974983747 g
- Serving Size 1 1 serving(s) (173g)
- Sodium 184.917794672842 mg
- Sugar 14.5293320177902 g
- Trans Fat 1.90390413517116 g
- Calories 364 calories
Step-by-step
- Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes.
- Bring to a rolling boil and then add the live lobsters. You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
- While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
- When the lobsters are cooked, remove them from the kettle.
- Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
- Strain the liquid into a large saucepan and bring to a simmer.
- Cook the first 2 ingredients from Step 3 slowly together in another saucepan. Be sure not to brown it!
- Remove from heat, and beat in the lobster-mushroom liquid.
- Boil, stirring constantly, for 1 minute.
- Drizzle the cream from step 3 on top of the sauce.
- Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
- Discard 'sand sacks' in the heads and intestines.
- Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4.
- Beat the lobster-mushroom sauce into this mixture in small spats.
- Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
- Boil slowly for 2 minutes.
- Thin out with step 5.
- By now the sauce should be thick enough to coat a spoon pretty heavily.
- Set aside, top filmed with a spoonful of cream.
- Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
- Set the skillet with the butter from step 6 over medium heat.
- When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
- Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
- Preheat oven to 425degreesF.
- Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
- Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
- Heap the lobster mixture into the shells, and cover with the remaining sauce.
- Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on).
- Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
- Serve immediately!
My Lobster Thermidor Journey: A Home Cook's Tale
As a busy homemaker, juggling work, family, and a desire for delicious meals feels like a daily marathon. Finding time for elaborate recipes is a luxury, but sometimes, the craving for something truly special overcomes the logistical hurdles. That's exactly what happened when I stumbled upon Julia Child's Lobster Thermidor recipe. I’ll admit, initially, the sheer volume of ingredients and the detailed steps were intimidating. The description painted a picture of a culinary adventure, both exciting and terrifying in its complexity. But the allure of a dish that promised to be as rich and decadent as it was impressive spurred me on. The thought of creating something so sophisticated, a dish worthy of a five-star restaurant, right in my own kitchen, was too tempting to resist. This wasn’t just about cooking; it was about embracing a challenge, pushing my culinary boundaries, and proving to myself that I could indeed master something truly extraordinary.
The prep work itself was a journey. Chopping vegetables, meticulously measuring ingredients, and preparing the lobster—each step felt like a small victory. The recipe’s meticulous instructions became my guide, a comforting voice leading me through uncharted culinary waters. There were moments of frustration, of course. The sauce reduction felt like a delicate balancing act, requiring constant vigilance. But with every successful step, my confidence grew. The aroma that wafted from the kitchen as the lobster baked was a symphony of flavors – a tantalizing preview of the deliciousness to come. The final product, the glistening, golden-brown Lobster Thermidor, was more than just a meal; it was a testament to patience, precision, and the rewarding magic of creating something truly special.
The experience transcended the simple act of cooking. It became a meditative practice, a time to disconnect from the daily grind and focus on the artistry of preparing food. The intricate steps demanded my full attention, fostering a sense of calm amidst the usual chaos of my life. The final dish, a masterpiece of culinary skill, was not merely food, but a symbol of my accomplishment. It was a tangible representation of my dedication and perseverance. Sharing this exquisite dish with my family made it even more worthwhile, a culmination of effort, patience and a shared experience of a truly unforgettable meal. Beyond the incredible taste, the most remarkable element of this adventure was the journey itself, the transformation from initial apprehension to ultimate culinary satisfaction. And the leftovers? Let’s just say, they were equally as divine!
The Ingredients: A Culinary Symphony
The list of ingredients alone is a testament to the richness and complexity of this dish. From the succulent lobster, the earthy mushrooms, and the aromatic herbs, each element plays a crucial role in creating a harmonious blend of flavors. The careful selection of ingredients, combined with precise measurements and cooking techniques, is key to the dish's success. It’s not just about the sum of its parts; it’s about the symphony they create when combined. One small detail, like the quality of the cheese, truly affects the final outcome.
More than Just a Recipe: A Culinary Legacy
Julia Child’s Lobster Thermidor recipe is more than just a set of instructions; it’s a culinary legacy, a piece of history passed down through generations of cooks. It’s a testament to the power of food to bring people together, to create memories, and to celebrate life’s special moments. The recipe itself is a journey—a testament to the beauty of the culinary arts and the rewards of patience and dedication in the kitchen.
My Tips for Success
While this recipe is undeniably challenging, don't let that discourage you. Here are a few tips based on my experience:
- Mise en place: Prepare all your ingredients beforehand. This makes the cooking process much smoother and less stressful.
- Don't rush: Each step is important. Take your time, and don't be afraid to adjust the cooking times as needed.
- Taste as you go: Adjust seasonings as needed to create the perfect balance of flavors.
- Enjoy the process: Cooking should be fun! Don't get discouraged if things don't go exactly as planned. Embrace the challenges and enjoy the learning experience.
