Classic lobster thermidor stuffs gently cooked lobster meat back in its
shell with a wine-based sauce and a touch of cheese before coming
together under the broiler. The natural sweetness of lobster still
shines through the rich, but not heavy, cremini mushroom and dry Sherry
laced creamy sauce. A touch of cayenne adds warmth, not spice, that
brightens the whole dish, while Parmesan cheese gets bubbly and brown
under the broiler to finish each impressive stuffed lobster tail.
½cup(3/4 ounce), plus 2 tablespoons finely grated Parmesan cheese, divided
Lemon wedges
Chopped fresh flat-leaf parsley
Directions
Bring a large pot (at least 10 quarts) of water to a boil over
medium-high. Add lobsters. Cover and cook, adjusting heat as needed to
maintain a low simmer. Cook until lobster shells are bright red and you
can distinctly smell cooked lobster in the air, 12 to 14 minutes.
Transfer lobsters to a rimmed baking sheet until cool enough to handle,
about 20 minutes.
Twist off claws, and crack to remove meat. Set meat aside; discard claw
shells. Place 1 lobster on a cutting board, and using a large, heavy
knife and kitchen shears, cut the lobster in half lengthwise. Carefully
remove tail meat. Discard tomalley or reserve for another use. Rinse
lobster shells and dry thoroughly. Place shells, cut side up, on a
rimmed baking sheet. Repeat with remaining lobster. Chop tail and claw
meat into 1/2-inch pieces; set aside.
Heat butter in a large saucepan over medium. Add shallot, and cook,
stirring often, until softened, 3 to 4 minutes. Add garlic and
mushrooms, and cook, stirring often, until liquid has evaporated and
mushrooms begin to brown, 5 to 6 minutes. Meanwhile, whisk together
heavy whipping cream, egg yolks, and sherry. Add cream mixture to
mushroom mixture, and cook, stirring constantly, until sauce thickens
slightly, 1 to 2 minutes. Remove from heat, and stir in salt, cayenne,
and 1/2 cup of the Parmesan. Fold in lobster meat, and season to taste
with salt. Spoon mushroom mixture evenly into lobster shells (about 1/2
cup each). Reserve any extra filling for a snack if it doesn't fit in
the shells. Sprinkle with remaining 2 tablespoons Parmesan.
Preheat broiler with oven rack 6 inches from heating element. Broil
until filling is light golden brown, 2 to 3 minutes. Garnish with
parsley, and serve with lemon wedges.
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