BBQ
RECIPES
LOBSTER
THERMIDOR RECIPE
750
g (1½ lb.) cooked lobster
1
cup milk
1
small onion
3
cloves
I
Bayleaf
30
g (1 oz.) butter
2
tablespoons flour
30
g (1 oz.) butter, extra
4
shallots or spring onions
½
cup dry white wine
1
cup cream
Salt,
pepper
½
teaspoon prepared mustard
125
g (4 oz.) Gruyere cheese
Cut
the lobster in half; remove the flesh and cut into large pieces; reserve
shells.
Combine
milk with peeled and sliced onion, cloves and Bayleaf.
Bring
to boil, strain and reserve the liquid.
Melt
the butter in a pan, stir in the flour and cook for I minute without
browning.
Gradually
stir in hot milk and cook, stirring, until mixture boils and thickens; then
set aside.
Melt
the extra butter in pan, add chopped shallots and cook for a few minutes.
Add
wine and reduce over a high heat to half quantity; then add the white sauce
and cream, season with salt, pepper and mustard.
Cook
gently, stirring, for 5 minutes.
Stir
in three-quarters of the grated cheese until the cheese melts, then add the
lobster meat.
Fill
the mixture into the lobster shells, sprinkle with remaining cheese and brown
under hot griller or in hot oven
Serves
2.
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