Lobster Thermador - Thermador PROFESSIONAL Series Recipes

LOBSTER THERMADOR

INGREDIENTS
4 – 8 oz. lobster tails
Salt
Cayenne pepper
Lobster Sauce
¼
cup butter
2 shallots, finely chopped
1 rounded tbsp. flour
2 cups fresh fish stock
½
cup white wine
¾
cup whipping cream
2 egg yolks, beaten
1 tsp. hot English mustard
2 tbsp. fresh lemon juice
¼
cup chopped fresh parsley
cook gently, but not simmer. Mix in the mustard, lemon juice, and parsley. Season to
taste with salt and pepper. Keep sauce warm.
Cut the French roll in half lengthwise and then crosswise; hollow out the interior of
the sections. Remove lobster meat from shells and chop coarsely; add to the sauce.
Nestle the tail feather ends of the tails in the bread segments (to raise and stabilize
those ends) and place in the baking pan. Fill shells with lobster meat. Spoon the
sauce over the meat and top with Parmesan. Cook on rack position 2 until sauce
bubbles and cheese browns, about 8 minutes.
Serves 4
To Finish
1 French roll
½
cup freshly grated Parmesan cheese
SETTINGS
Lobster
STEAM,
210°– 212ºF
5 minutes
Perforated +
3 3
Baking Pan
Stuffed Rolls
STEAM CONV,
450°F
8 minutes
Rinse and thaw lobster tails, if frozen.
Place the tails in the perforated pan and
steam as indicated, until lobster meat is
barely firm. Remove from the oven and let
lobster cool.
Meanwhile, make the sauce: Melt the but-
ter in a large skillet over medium heat. Add
the shallots; cook and stir until tender. Mix
in the flour, stirring well. Add the fish stock,
white wine, whipping cream and reserved
lobster juices. Bring to a boil, and cook un-
til reduced by two-thirds. Add 2 - 3 tbsp. of
sauce to the beaten egg yolks, stirring well
and return to the sauce; allow the sauce to
SEAFOOD DISHES
1 1
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