2 days until Xmas!

Hey all! It’s only 2 days until Christmas!!! Who’s excited?! This girl!

The dish I will be sharing with you today has a cool history; it was first served in Paris in 1894 on the opening night of a play called “Thermindor”, after which it was named. Can you guess what the dish is? It’s Lobster Thermindor! Thermindor which is Greek for “gift of heat”, was the name of the eleventh month of the French republican calendar. Lots of interesting facts associated with this simple but delicious dish!

Lobster Thermindor:

  • 2 live lobsters
  • Fish stock, 250 ml
  • White wine, 2 tbs
  • French shallots, 2 finally chopped
  • Chervil, 2 tsp chopped
  • Tarragon, 2 tsp chopped
  • Butter, 110 g
  • All-purpose flour, 2 tablespoons
  • Dry Mustard, 1 tsp
  • Milk 250 ml
  • Parmesan Cheese 60 g

Method:

  1. Place the lobsters in the freezer for  one hour before you cook them.
  2. Bring a large saucepan with water to a boil. Add the lobsters and cook for 10 minutes. Drain and cool slightly before cutting off the heads. Cut the lobster tails in half lengthwise and remove the digestive tract. Use a spoon to ease the lobster meat out of the shells and cut it into small bite-sized pieces. Rinse the shells, pat dry and reserve for serving.
  3. Put the stock, wine, chervil, shallots, and tarragon into a small saucepan. Boil until reduced by half, then strain.
  4. Melt 60 g of the butter in a heavy-based saucepan and stir in the flour and mustard to make a roux. Cook, stirring, for 2 minutes over low heat without browning the roux.
  5. Remove from heat, add the milk and reserved stock mixture gradually, stirring after each addition until smooth. Return to the heat and stir until the sauce boils and thickens. Simmer, stirring, for 3 minutes. Stir in half the Parmesan cheese and season to taste.
  6. Heat the remaining butter in a frying pan and dry the lobster over medium, heat for 2 minutes, or until lightly browned-be careful not to overcook. Preheat the broiler. Divide the sauce among the lobster shells, top with the lobster meat and then finish with the remaining sauce. Sprinkle with the remaining Parmesan and place under the grill until golden brown.
  7. Serve and enjoy!

 

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