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Lobster Thermidor Recipe

Storage

Live Lobsters are somewhat hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and may survive for up to a week, they must be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked feed and store for up to three days in the coldest percentage of your fridge.

Killing Lobsters.

There are a lot of dissimilar ways to kill a Lobster from drowning it in fresh water to dropping it into boiling water or even using a big chef’s knife through the centre of it is head amongst the eyes. Don’t remove the bands on it’s claws, they were put there to prevent them eating each other as they are carnivorous and also for your fingers safety too! They may snap at you very fast at room temperature so be careful not to get on the faulty side of it!

Cooking.

1. Using the biggest saucepan you have, half fill with fresh water and add a great deal of salt, and fetch to a vigorous boil.

2. Drop the Lobster in and fetch back to the boil.

3. When the water comes back to the boil wait with regards to 15 mins for up to 1 1/2lb and add 5 mins per pound over that.

4. When cooked, strain the water into your sink and wash off the lobster in cold water.

5. Refrigerate if not required immediately

6. Pull off the claws and crack them, and remove the white meat.

7. Either pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey gills.

8. Or using a huge pointed chef’s knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through among the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.

Recipe: Lobster Thermidor

Ingredients

1x750g/1½lb lobster, cooked 20g/¾oz

fresh parmesan, grated

For the sauce

30g/1oz butter 1 shallot, finely chopped 1x284ml/

10fl oz tub fresh fish stock 55ml/2fl oz white wine 100ml/

3½ fl oz double cream

½ tsp English mustard

2 tbsp chopped parsley

½ lemon, juice only salt freshly ground black pepper

Method

1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and fetch to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated Parmesan cheese. Place the lobster halves underneath a pre-heated grill for 3-4 minutes until golden brown.

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