French Food Friday - Lobster Thermidor
Bonne et heureuse année! The first day of a brand new year, here's wishing you a magical, happy, healthy and prosperous 2021.
When we spoke last, we were about to prepare our lobsters for our new year's eve dinner. It turned out to be a fun process and one that we will no doubt repeat as we both loved the end result.
I must admit just looking at them scared me but after watching a how to cut your lobster, managed to look confident and give the impression that chopping up lobsters was a regular event.
Prep:20 minsCook:30 minsAdditional:10 minsTotal:1 hrServings:2Yield:2 servings
Ingredients
4 lobster tails3 tablespoons butter, divided2 tablespoons minced shallotsSalt, to taste1 tablespoon all-purpose flour2 tablespoons cognac or brandy½ cup whole milk2 tablespoons creme fraiche or heavy cream1 tablespoon chopped fresh tarragonCayenne pepper, to taste2 teaspoons fine dried bread crumbs2 teaspoons freshly grated Parmigiano-Reggiano cheese2 teaspoons melted butter 1. Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
2. Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
3. Remove from heat. Transfer lobster tails to a bowl. Remo...
Source:
fabulouslyfrench
URL:
http://fabulouslyfrench.blogspot.com.es/
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