A classic amongst lobster preparations

Ingredients

• 2 Norwegian lobster approx. 450-500g
• 150g mushrooms
• 2 shallots
• 2 onions
• 2 carrots
• 1 leak
• Parsley (to taste)
• 1 carton cream
• 20-30g butter,
• 4cl Cognac,
• 1 lemon
• Butter and flour
• Seasoning: salt, cumin, cayenne or ground chilli, English mustard

 

Preparation

Cooking the lobster:

1. Put carrots, leek, onions, parsley, cumin and a little salt into a saucepan of water and bring to the boil. As soon as the water starts boiling place the lobster into it.
2. Lower the heat and let the contents of the saucepan simmer. (Allow to simmer for 18-20 minutes/kg.)

Preparing the lobster :

1. Remove the lobster from the saucepan and break off its pincers and legs.
2. Cut the lobster in half with a large kitchen knife.
3. Remove the stomach. (The contents of which might be inedible).
4. Remove the green gland.
5. Cut off the tail and remove the insides – Intestines, etc.
6. Break open the pincers from both sides at their thickest points. Open them just wide enough to be able to get the meat out properly.
7. Chop the meat from the pincers and tail into the thickest possible slices.

The Sauce Thermidor:

1. Briefly sauté fine minced shallots and fresh, sliced mushrooms in butter.
2. Spice them with cayenne and add a little English mustard.
3. Cook the shallots and mushrooms with a little cream for 5 -10 minutes and let it reduce.
4. Blaze them with Cognac to taste.

The lobster ragout:

1. Warm the meat from the pincers. Do not boil.
2. Place the lobster mushroom ragout on a plate or small dish.
3. Place 2-3 pieces of the tail on top. Blend a light Béchamel-sauce with a little English mustard and cover the ragout with it. Garnish the sauce with a little freshly ground Parmesan and a few flakes of butter.
4. Preheat the oven to 180°C and cook the ragout “au gratin” for approx. 10-15 minutes or until lightly browned.
5. Serving suggestion:
6. Serve the “Lobster Thermidor” with baked parsley, "Citron Star" and “Melba Toast“.

 

Serving suggestion

Perfect as a warm starter or an additional course for special occasions. Prepare it carefully and serve it in a lobster dish.