April 10, 2010

Lobster Thermidor

6 lbs of lobster meat, chunked, raw.
1 ½ gallons of half and half.
16 oz of mushrooms, finely sliced.
10 oz of butter.
10 oz of flour.
12 oz of sherry.
2 oz of olive oil.
1 large onion, finely diced.
2 teaspoons of minced garlic.
1 ½ tablespoons of garden chervil.
½ tablespoon of dry mustard.

Make a roux using the butter and the flour. Set aside.

In a large pot, gently sauté the onions, mushrooms and garlic in the olive oil, until the mushrooms start to lose liquid.

Add the sherry, mustard, garden chervil and lobster and bring to a boil.

Strain out solids, reserving; reduce liquid by half.

Add the cream, whip in the roux, bring to a boil and simmer for 10 minutes.

Add solids to sauce and incorporate.

Serve in a puff pastry case.

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