LOBSTER THERMIDOR Full Classic French Recipe

welcome again to cooking in finland in this episode the much requested lobster thermador my own personal favorite dish for over 50 years as i usually do before making a cooking video i first spend some time investigating what else is on youtube in this case i was rather stunned by the total absence of any video even remotely similar to true lobster thermador so i'm especially thankful to a certain member who paid me to make this video the recipe is really divided into four parts there's the precooking of the lobster the making of the broth the making of the sauce and finally combining everything together and broiling it place a wooden board inside of a roasting pan so that the juices don't run all over your counter on the floor those juices will be used too the lobster is placed in the freezer for nearly an hour so she's in a state of hibernation if you don't do that then the lobster will be thrashing about with involuntary muscle movement for a long time after you kill it this way it kind of dies in its sleep divide the lobster straight down the middle using a sharp heavy knife this dark green stuff is the row because this is a female lobster the problem with making this using only one lobster is you have a 50 50 chance of getting the wrong gender in a restaurant you can even things out but here i got lucky scrape out the row and save it for the sauce this light green goop is the tamale and it's not really safety it contains a high level of chemicals thanks to humans dumping into the ocean i would just scrape this out and discard it the next little bit of nastiness is the intestinal tract pull this out and discard it too lobster poop is not good eats now you need to twist the claws off and remove the rubber bands from them there are three different cooking times so you have to separate these parts for the best results have an ice bath standing by when you begin boiling the lobster sections put them all in at once into the water and then remove them to the ice bath according to the schedule shown once the pieces have cooled you can continue pull the tail meat out and set it aside clean the body cavity of any loose grit especially in the head area when the body's clean put it into the refrigerator it will be roasted just before use next you extract the meat from the smaller legs by cutting off one end and then using a rolling pin to press it out like toothpaste you add the meat from this to the green row for use in the sauce the shells from the legs will be used to make the stock too [Music] claws need to be cracked a hammer works the fastest if you have some practice just don't hit it so hard that you drive shell fragments into the meat you can use kitchen shears to cut open the knuckle portions get all the bean out that you can at this point you should have all of these three components ready add vegetable oil not olive oil to a pressure cooker the first step is to lightly roast the lobster shell pieces after a couple of minutes add the mirepoix continue cooking for a couple more minutes on a medium heat add a handful of fresh thyme if you don't have fresh thyme okay you'll have to add some dry thyme later after a couple of minutes add some of the liquid that the lobster was boiled in and uh if you haven't added fresh thyme now you can add the dry thyme next add the juices that ran out of the lobster when you were cutting it up then add the dry white wine after the time is up pass the contents through a metal sieve discard the solids now they've given up their flavor refrigerate the broth until it's needed later cut the mushrooms in half heat some butter and fry them for a few minutes [Music] when they just start to turn golden add the cognac and flambe keep cooking for a couple more minutes after the flames die down and then drain the mushrooms on a sieve reserve the mushrooms and the liquid that came from them will be used in the sauce now making the sauce begins in the same pan that the mushrooms for flambe in don't clean the pan add about 22 grams or three quarters of an ounce of butter and a tablespoon of flour preferably high gluten flour the roux will be slightly brown even start with because of the residue of the mushrooms after a few minutes add the heavy cream and keep the heat low so you don't burn [Music] anything once it's thick and homogenous add about 150 milliliters that's about 5 ounces of the lobster stock that one that was strained from the pressure cooker whisk and continue to cook to form the base of the sauce bring it back to a simmer and then whisk in the grated gruyere cheese [Music] then add 45 milliliters that's one and a half ounces of the sherry more will be used later at this point you scrape in the lobster row and leg meat previously saved as you whisk it in the lobster eggs will turn red as they cook in the sauce next whisk in the tarragon leave this to simmer slowly and reduce some if you have fresh tarragon so much the better while this is going on make the crouton topping by pouring some melted butter over stale sliced sourdough bread preferably one you've baked yourself get butter on both sides and after it's soaked in cut the bread up into cubes now coarsely chop up the lobster tail and claw mead leave big pieces reheat the sauce with the mushrooms on a low heat remember that in this video i'm only making half of it right now add the rest of the sherry and again only half is being used here of course add the chopped lobster meat because it was kept in the refrigerator all this time it will slow down the cooking and keep the egg yolks from setting up too quickly add a pinch of the parmesan more will be used later it starts to thicken up remove the lobster shell from the oven and spoon in the mixture a little more parmesan over the top of the croutons and finally there you have it the only thing better than simple grilled lobster with drawn butter a serious amount of work but a masterpiece in the end if you did everything correctly finally after all these years the lobster thermador recipe has finally been demonstrated apparently a first on youtube too at least for one done correctly thank you to all my wonderful beloved members and a special thank you to the person who made this video possible i appreciate everything

Channel: CookinginFinland

Views: 11,878

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Id: 8Fdzk9Tc6V8

Length: 11min 15sec (675 seconds)

Published: Mon Sep 20 2021