Lobster Thermidor | Emeril Lagasse

you know lobster thermador mushrooms that we're going to slice like such and i also have carrots celery and onions the maripoise but lobster has a firm sweet delicate flesh i mean look at the lobster it comes with two claws after you have them steamed you can have your fish monger do that as well so basically what we're going to do is take the meat we have knuckle meat we have claw meat and then we have the tail meat take it out of the shell tail claw knuckle so now what i'm going to do is i'm going to start with a little butter in here chef is it true that the older the lobster it is the bigger it gets and then the tendency to be less sweet because overworked muscles so true you know those guys are just on you know they're on the bottom of the of the of the ocean and so they're basically just roaming and it's very very true what you just said the older the bigger but i don't necessarily think that they're that means tender like people think that because well i'm going to order the biggest lobster in the tank right that that's going to be that's going to be the real treat that's usually what i want to do i'm like oh i want the big one right bring me out the big monsters 48 oh great exactly so now we're gonna have some salt and pepper we're gonna saute this over here we're gonna start the sauce so i've got butter that i've melted and i'm gonna do equal parts of flour to make a roux oh that looks lovely chef is maripois a french word it seems like a lot it is a french word but it's universal okay in all cooking now whether you are cooking australia in asia uh here in new york or philadelphia or if you cook uh in france america is carrot celery and onions it's universal in cooking so what we're gonna do now is listen to this we're adding a few lobster shells to the roux i've taken the water from the lobster when we boiled them and reduced it down so i've got this intense lobster flavor in here now and then what we're going to do is add a little paprika which is going to give it color it's because the lobster shells have still have a lot of flavor in there yes but once you poach it yeah but you see when you shuck it you get all the fat inside of it so now we're going to add a little bit of brandy or cognac to this oh yeah this is a happy show and then we're going to have a little bit of milk and cream all right so now this punch is delicious by the way isn't it great awesome so now what we're going to do is just sort of bring this up we've got some nice color in here now and let's see when it comes up to a boil now what we're going to do is i have these amazing ramekins right here and what we're going to do is put some of the mirepoix mushroom mixture right in the bottom now chef i have a question about the lobster um i hear that the male and female there's a difference the the female's a bit sweeter and a lot less not as tough as the male is that true well rumor has it that's what they say okay i don't argue now we could have deglazed with a little bit of wine but we're gonna check on our sauce real quick this is looking great guys by the way we're gonna have a little white pepper in there then we'll taste it for salt yummy a little salt in here now what kind of salt do you use in that isn't it so what i'm going to do is i'm going to take now one claw and i'm going to take and why aren't you chopping it up because i like the surprise i'm going to take a half of the tail that's been cut see that doesn't that look great guess what you guys are going to get to eat this you know yeah isn't that nice so chef did you um poach this or did you what did you do you poached it brought the water up and uh nice simmer water lemon tarragon peppercorns you can flavor it any way you want you can make it spicy if you want so look at all this meat i love seafood but i'm really scared of i've never cooked um lobster i'm just scared of it and you know what there's a lot of the seafood markets will actually cook it for you okay and you just have to have them steam it for you it'll be it's perfect i'm gonna turn the oven on really really high okay when you say broil turn it to broil people freak out as soon as you say broil it's the hottest part of the oven and it's the direct part of the heat on the top so if that freaks you out there's no problem but you know what it's all about taste you you have to taste this because i don't want to use you guys as guinea pigs so oh we don't mind we're going to add a little bit more brandy and we're going to add more salt and we're definitely going to add some tarragon guys with me over there yes now when you're when you're entertaining and you have guests over for a party how many pounds do you plan per person of lobster yeah well if you buy basically a one and a half pound lobster okay you're basically getting about 40 percent of it is going to be the meat okay what we're going to do now is we're going to pour the sauce on it we're going to top it with parmesan cheese well well welcome back folks ouch that was a hot one all right people here we go does that look awesome or what huh all right here we go the real deal how long was that in the oven again like six maybe six minutes so we had the hot sauce we're just trying to get that cheese see how it sort of groton aid like that i love that word grotten another puppy named or high degree high okay because you want to you see how it sort of singed a little bit like that go ahead dig in see what you think

Channel: Emeril Lagasse

Views: 159,648

Keywords: Emeril, Emeril Lagasse, lobster, thermidor, celebrate, shellfish, seafood, mushrooms, carrots, celery, onions, Lobster Thermidor, French, rich, creamy, special occasion, simple, step-by-step, elegant

Id: qs1MnENX4J4

Length: 6min 56sec (416 seconds)

Published: Tue Apr 01 2014