Florida Lobster In Thermidor Sauce
August 20, 2016
"Great recipe- I served this over noodles. This recipe is for Florida Lobster Tails - be sure to use sharp scissors and cut off membranes completely. You will use 2 pans and one dutch oven to make this, plus something to heat the milk in. The Recipe is a Florida Keys favorite. 30 ounces meat is about 5 or 6 tails"
- Serving Size: 1 (365.4 g)
- Calories 705.3
- Total Fat - 58.2 g
- Saturated Fat - 35.5 g
- Cholesterol - 175.1 mg
- Sodium - 884.8 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 1.3 g
- Sugars - 8.5 g
- Protein - 26.7 g
- Calcium - 705.6 mg
- Iron - 1.5 mg
- Vitamin C - 16 mg
- Thiamin - 0.1 mg
In a bowl, place lobster meat and sprinkle with lemon juice.
In a heavy pan, heat over medium-high, melt 2 Tb butter and lightly saute the lobster until barely cooked- remove lobster and set aside- set aside the pan off the heat.
Bring the milk to a boil ( in the microwave is fine)- set aside.
In a heavy dutch oven, Melt 4 Tb butter over medium, add the flour and cook stirring constantly, until golden- Add the milk whisking constantly and cook/stir until thickened ( 2-3 minutes). Add the nutmeg and sprinkle with salt and pepper- turn heat down to warm.
In first set aside pan, heat the remaining 2 Tb butter medium, add the shallots and cook until golden-deglaze with the wine and cook until reduced by 2/3- whisk in cream, chervil, cayenne and mustard.
Add the above mixture to the warm mixture in the dutch oven - stir well and cook a few minutes.
Stir in the Gruyere and allow it to melt - taste the sauce and add more salt and pepper to your liking.
Add the lobster and cook for a few minutes - then serve.
Tips & Variations
No special items needed.