Thermador PRD48NLSGU Livro De Receitas

seafood dishes

71

lobsTeR THeRMaDoR

IngReDIenTs

4 – 8 oz. lobster tails
salt
Cayenne pepper

lobster sauce

¼

 cup butter

2   shallots, finely chopped
1 rounded tbsp. flour
2 cups fresh fish stock

½

 cup white wine

¾

 cup whipping cream

2 egg yolks, beaten
1 tsp. hot english mustard
2 tbsp. fresh lemon juice

¼

 cup chopped fresh parsley

To finish
1  french roll

½

 cup freshly grated Parmesan cheese

seTTIngs

Rinse and thaw lobster tails, if frozen. 
Place the tails in the perforated pan and 
steam as indicated, until lobster meat is barely 
firm. Remove from the oven and let lobster 
cool.
Meanwhile, make the sauce: Melt the 
butter in a large skillet over medium heat. add 
the shallots; cook and stir until tender. Mix in 
the flour, stirring well. add the fish stock, white 
wine, whipping cream and reserved lobster 
juices. bring to a boil, and cook until reduced 
by two-thirds. add 2 – 3 tbsp. of sauce to the 
beaten egg yolks, 
stirring well and return to the sauce; allow the 

sauce to cook gently, but not simmer. Mix in the mustard, lemon juice, and 
parsley. season to taste with salt and pepper. keep sauce warm.
Cut the french roll in half lengthwise and then crosswise; hollow out the interior of 
the sections. Remove lobster meat from shells and chop coarsely; add to the sauce. nestle 
the tail feather ends of the tails in the bread segments (to raise and stabilize those ends) 
and place in the baking pan. fill shells with lobster meat. spoon the sauce over the meat 
and top with Parmesan. Cook on rack position 2 until sauce 
bubbles and cheese browns, about 8 minutes.

serves 4

1

1

3

3