Lobster Thermidor ala Madness
Lobster Thermidor is a classic French meal, though we've incorporated several chili peppers into the mix for a spicy twist. There are quite a number of steps in making this recipe and it is time consuming, though it's not overly difficult and is certainly worth the effort. It is quite rich and delicious.
Ingredients
- FIRST STEPS
- 1 16 ounce lobster tail
- 10 dried chili piquin
- 8 ounces mushrooms
- 1 small yellow onion, sliced
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsely
- 1 tablespoon butter
- 1 tablespoon lime juice
- 10 peppercorns
- 1 teaspoon chili powder
- 1 teaspoon dried chipotle
- 2 cups water
- 2 cups white wine
- salt to taste
- SAUCE PREPARATION
- 5 tablespoons butter
- 6 tablespoons flour
- 1 tablespoon dried mustard
- 2 egg yolks
- 1/2 cup heavy cream + 1 tablespoon heavy cream
- 1 tablespoon chili powder of your choice
- LOBSTER SAUTE
- 3 tablespoons butter
- 1/2 cup Mexican beer
- FINALE
- 1/2 cup shredded Mexican style cheese
- 2 tablespoons butter, chopped
Cooking Directions
- To a large pot, add water, wine, chili piquin, onion, carrot, celery, thyme, parsely, peppercorns and chili powder. Bring to a boil.
- Add lobster tail and cover. Reduce heat to medium, ensuring water maintains a steady boil. Cook 20 minutes and remove lobster.
- Meanwhile, heat a large pan to medium heat and add mushrooms 1 tablespoon butter, lime juice, chipotle pepper and salt. Cook about 10 minutes.
- PREPARE YOUR SAUCE: Drain the mushroom juices into the large pot of vegetables/steaming juices. Retain the mushrooms. Be sure that you have already removed the lobster. Bring to a boil and reduce to about 2 cups. Strain into a saucepan and simmer. Discard the vegetables.
- Heat a separate large pan to medium and add 5 tablespoons butter. Melt and add flour. Stir to form a roux. Whisk in the vegetable/steaming juices from the other pan. Heat about 1 minute then remove from heat. Stir in 1 tablespoon heavy cream.
- Slice your lobster tail in half lengthwise and remove the meat. Keep shells, as you'll be using them to serve. Slice lobster into about 1/2 inch chunks.
- In a mixing bowl, combine dried mustard, egg yolks, 1/2 cup heavy cream and chili powder. Mix well and add it to your sauce.
- Heat sauce again slowly about 2 minutes, stirring often to thicken. Add more cream or water to thin if needed. Taste and adjust seasonings with chili powder as needed.
- Heat a sauté pan to medium and add 3 tablespoons butter. Melt until foamy.
- Add lobster and sauté about 5 minutes. Add Mexican beer and boil about 2 minutes, reducing liquid by about half.
- To the lobster mixture, add mushrooms and about 2/3 of the sauce. Mix well.
- Spoon lobster-cream mixture into the halved lobster tail shells and top with remaining sauce. Cover with cheese and chopped butter slices.
- Preheat oven to 425 degrees and bake lobster tails for 15 minutes, or until cheeses are nice and bubbly on top.
- Serve!
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