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Lobster Thermador
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Whole Lobster −; (abt 2 to 2 1/2 lbs)
Lemons; halved
Onion; quartered
Bouquet garni
/4 Cup Butter
/4 Cup Flour
Tablespoon Minced shallots
/4 Cup White wine
Cup Milk
Tablespoon Dijon mustard
Tablespoon Finely−chopped fresh tarragon
/2 Cup Grated Parmesan cheese; plus
Tablespoon Grated Parmesan cheese
Ounce Bacon
Cup Julienned onions
/2 Pound Haricot vert; blanched
Salt; to taste pepper
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Teaspoon Chopped garlic
Teaspoon Finely−chopped parsley
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 375 degrees. Bring a pot of salted water containing the
lemons, quartered onion and bouquet garni to a boil. Add the lobster to the
boiling water and cook for 8 to 12 minutes. Remove the lobster from the
water and place in a bowl of ice water. This will stop the cooking process
of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook
for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30
seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce
to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back
of a spoon. This sauce will be thicker than a normal Bechamel because it
will be used as a filling. Season the sauce with salt and pepper. Remove the
sauce from the stove and stir in the mustard and tarragon. Remove the
lobster from the water and split the lobster in half. Remove the tail meat
from the shells and with the back of a knife, gently crack the claws. Dice
the tail meat and fold in the Bechamel sauce. Stir in 1/2 cup of the cheese
and re−season if necessary. Divide the mixture and spoon into the two
lobster tail shells. Sprinkle the remaining cheese on top of the lobster.
Place the filled lobster on a baking sheet and place in the oven. Bake for
about 8 to 10 minutes or until the top is golden−brown. In a hot saute pan,
add the bacon and render until crispy, about 8 to 10 minutes. Add the onions
and saute for 2 minutes. Add the beans and continue to saute for 2 to 3
minutes. Season with salt and pepper. Stir in the garlic. Remove the beans
from the heat. To assemble, divide the bean mixture between two plates. Lay
the lobster halves on top of the beans. Garnish with parsley. This recipe
yields 2 servings.
Lobster Thermador
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