Lobster Thermador is a very famous French dish first created in 1894 by Marie's restaurant near the Louvre in Paris. It is related to Lobster Newberg created some 20 years earlier in the United States.
The recipe I am giving you is a crab, shrimp variation for us poor people. You may substitute two 1 1/4 lb lobsters in place of the crab and shrimp. Both will serve 4 people generously. I hope you will try it and please tell me if you like it. ENJOY
INGREDIENTS:
1 lb of medium raw shrimp with the shells on
1/2 lb of lump crab fresh or canned
11/2 sticks of unsalted butter
1 qt of fish stock
2 tab of Millers chicken base (or equiv)
2 tab of chopped parsley or tarragon
3 carrots, minced
2 stalks celery, minced,
1 medium onion, minced
1 lb of mushrooms rough cut (not quite minced)
1/2 cup brandy
1 cup heavy cream
3 tab flour
1 tsp of white pepper
1 cup freshly grated parmesean cheese
6 ramekens
DIRECTIONS:
1. add 1/2 stick of butter in a
lg fry pan and melt
2. add the carrots, celery, mushrooms,
and onions and saute until translucent
(about 15 minutes) set aside
3. in the same lg fry pan add 1/2 stick
of butter and let melt
4. peel the shrimp and keep the shells
5. add the shrimp and crab into the fry
pan with the melted butter and saute
until the both shrimp and crab are
slightly brown, set aside
SAUCE:
1. put a 1/2 stick of butter in a
lg fry pan and melt
2. add the 3 tab of flour and make
a roux
3. add the cream and stir until
incorporated
4. add the brandy and incorporate
5. add the chicken base and incorporate
6. add the fish stock and stir until incorporated
7. add the parsley or tarragon and white pepper
and stir in
8. in a lg sauce pan put the shrimp shells, fish stock,
brandy and heavy cream together and cook until
the liquid is reduced by half (remove the shrimp
shells and set aside)
9. mix the cooked vegtables, crab and shrimp together
10.separate the ingredients into 6 portions and
put them into each of the 6 ramekens
11. put the sauce into a pitcher and pour evenly
over the ingredients in each rameken
12. sprinkle the parmesean cheese evenly over
the top of each rameken
13. place the six ramekens on a cookie sheet under
the broiler and while continuing to watch bake
until the top is slightly brown
14, this will serve 6 people generousley
.
The recipe I am giving you is a crab, shrimp variation for us poor people. You may substitute two 1 1/4 lb lobsters in place of the crab and shrimp. Both will serve 4 people generously. I hope you will try it and please tell me if you like it. ENJOY
INGREDIENTS:
1 lb of medium raw shrimp with the shells on
1/2 lb of lump crab fresh or canned
11/2 sticks of unsalted butter
1 qt of fish stock
2 tab of Millers chicken base (or equiv)
2 tab of chopped parsley or tarragon
3 carrots, minced
2 stalks celery, minced,
1 medium onion, minced
1 lb of mushrooms rough cut (not quite minced)
1/2 cup brandy
1 cup heavy cream
3 tab flour
1 tsp of white pepper
1 cup freshly grated parmesean cheese
6 ramekens
DIRECTIONS:
1. add 1/2 stick of butter in a
lg fry pan and melt
2. add the carrots, celery, mushrooms,
and onions and saute until translucent
(about 15 minutes) set aside
3. in the same lg fry pan add 1/2 stick
of butter and let melt
4. peel the shrimp and keep the shells
5. add the shrimp and crab into the fry
pan with the melted butter and saute
until the both shrimp and crab are
slightly brown, set aside
SAUCE:
1. put a 1/2 stick of butter in a
lg fry pan and melt
2. add the 3 tab of flour and make
a roux
3. add the cream and stir until
incorporated
4. add the brandy and incorporate
5. add the chicken base and incorporate
6. add the fish stock and stir until incorporated
7. add the parsley or tarragon and white pepper
and stir in
8. in a lg sauce pan put the shrimp shells, fish stock,
brandy and heavy cream together and cook until
the liquid is reduced by half (remove the shrimp
shells and set aside)
9. mix the cooked vegtables, crab and shrimp together
10.separate the ingredients into 6 portions and
put them into each of the 6 ramekens
11. put the sauce into a pitcher and pour evenly
over the ingredients in each rameken
12. sprinkle the parmesean cheese evenly over
the top of each rameken
13. place the six ramekens on a cookie sheet under
the broiler and while continuing to watch bake
until the top is slightly brown
14, this will serve 6 people generousley
.
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