lobster thermidor
easy
90 mins
90 mins
Ingredients
- 2 frozen Atlantic lobster (à 400 g; e.g. from Costa)
- 750 g Potatoes
- 50 g + 25 g Butter
- 1 egg , 2 egg yolks (Gr. M)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 small onion
- 1/4 l Milk
- 1 Bay leaf
- 20 g Flour
- 100 g Whipped cream
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 TEASPOON mustard powder or 2 teaspoons mustard
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Grease
- 40 g medieval grated Gouda cheese
- 7-10 Tbsp Chervil
Directions
- 1
Defrosting lobsters. Wash the potatoes and cook for about 20 minutes. Peel and press through. Stir in 50 g butter, then egg and egg yolk. Season. Pour into a piping bag. Peel and chop onion. Heat up with milk and bay leaf, let stand for about 10 minutes
- 2
Sweat flour in 25 g butter. Sieve the milk, add cream and bring to the boil. Season with salt, lemon, mustard and nutmeg. Separate scissors from lobster. Cut the lobster in half: place the knife at the head and divide it backwards
- 3
Cutting off heads. Remove the lobster meat from the shells and scissors and cut into pieces. Rinse lobster shells, pat dry and fill with 1-2 tablespoons of sauce each. Pour potato mixture as a thick rim into a greased, fireproof mould (approx. 28 cm Ø)
- 4
Place bowls in the middle of the mould. Fill in lobster meat. Spread the rest of the sauce on top. Sprinkle potatoes with cheese. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes. If necessary, gratinate under the grill for another 3 minutes
Nutrition Facts
610 kcal
36 g
36 g
32 g
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