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LOBSTER/CRAB
THERMIDOR
Serves
6
Cook
4 – 1 ¼ lb. Lobsters (or combination of Lobster and Crab) in Court Bouillon,
saving red coral, if any, from the lobsters to add to Mornay Sauce.
COURT
BOUILLON (Fish
Stock)
This
fish stock, in which any fish or sea food is boiled, should be used in fish jelly
or molds and other fish dishes. It may be used instead of milk or water in any
recipe calling for the former. It has good flavor and is full of minerals.
½ cup chopped carrots
1 bay leaf
1½
cups chopped onion
2 teas. salt
½ cup chopped celery
¼ cup vinegar
3 sprigs parsley
¼ teas. ground ginger
½ clove garlic, crushed
3 qts. water
2 Tbsp. butter 2 lbs. shellfish shells or trimmings (For other uses,
4 peppercorns fish heads and trimmings are typically.)
2 whole cloves
Sauté
first 5 ingredients in butter 4 minutes; combine with the remaining ingredients
in soup kettle. Cover and heat just to simmer. Simmer for 5 minutes. Makes 3 quarts.
Boil the shellfish for 10
to 20 minutes depending upon size. Don’t
overcook. Plunge into cold water to prevent overcooking. Save stock to use
in recipe.
After
the lobster/crab is cooked, remove from the shells. The shells of the lobster tails
may be used in place of little casserole dishes, or sea shells may also be used
– all can go into the oven.
BÉCHAMEL
SAUCE
Sauté
1 to 2 shallots, finely minced in ½ cup butter, until soft but not
brown. Stir in ½ cup flour and gradually add 4 cups milk (or if preferred: 2
cups milk and 2 cups strained COURT BOUILLON). Heat milk or milk-fish stock
mixture just to the boiling point. Cook sauce, stirring constantly with a wire
whisk, keeping it smooth and free of lumps. Add salt and pepper to taste. Simmer
for 15 minutes, stirring occasionally, and strain through fine sieve. Add red coral
– if any – that was reserved after the lobsters. (In double recipe only use three quarter cup of butter).
MORNAY
SAUCE
Mix
6 or 7 egg yolks, lightly beaten, with a little cream and slowly combine with 4 cups of hot Béchamel sauce. Add 4 Tbsp. each of butter
and
grated Swiss cheese. (This completed sauce can be used for fish, vegetables, or poultry. Use chicken stock as a base instead of fish stock to use over poached
eggs, noodles, macaroni mixtures, and other creamed foods that are to be browned
in oven.) If a very even golden brown is desired, reserve a few Tbsp. or more of
Mornay sauce, fold in 1 teas. or more of whipped cream. Spread it over the top
of “dish.” This may be browned at last minute under broiler. The Mornay
sauce should be the consistency of heavy white sauce. If not, add flour as you would to thicken a hot gravy. Stir
sauce to thicken more, but try to keep just under boiling point; dot sauce with
butter or put plastic wrap on top to keep “skin” from forming. Set aside.
(See Seafood Meat with Sauce,
below.)
WINE
SAUCE
Melt
4 Tbsp. butter in a saucepan and add 6 shallots, chopped, and ¾ cup dry white
wine. Cook the mixture until it is reduced by
three fourths. Add this,
plus 2 teas. each of mustard (English or “Grey” brand Poupon-Dijon Mustard)
and chopped parsley. Cook for a minute of two, stirring briskly with a whisk.
Correct seasonings and add to above sauce.
COMBINE
SEAFOOD MEAT WITH SAUCE
Cut
Lobster/Crab meat into smallish bite-sized pieces and distribute evenly among
medium to small casserole dishes, lobster shells or approved sea shells.
Distribute 2/3 of the sauce
(about ½ cup in each serving dishes) among the dishes. Spread the tops of the dishes with the remaining mixture blended with 1/8
to ¼ cup whipped cream. Sprinkle
with a little grated Parmesan cheese. Bake
in hot oven (450°) for about 10 minutes; then,
quickly brown topping under broiler.
Serve.
- - - - - - - - - -
LOBSTER/CRAB
THERMIDOR SHOPPING LIST:
NOTE:
1 lb. crab will yield about 1 cup of meat.
A 2 ½ lb. lobster will yield about 2 cups meat.
Court
Bouillon – 6 to 12 servings.
Meat and Sauces – 6 servings
1/2
cup chopped carrots
4
– 1 1/4 lb. Lobsters or equivalent of Crab – or
1 1/2 cups chopped onion a
combination of both. (Can use more
1/2 cup chopped celery
meat
if desired)
3
sprigs parsley 9 Shallots
1/2
clove garlic 1
1/2 cups butter
2
Tbsp. butter 2 to 4 cups milk (2 cups, if 2 cups fish stock is
4
peppercorns
used
in place of milk)
2
whole cloves 6 to 7 egg yolks
1
bay leaf 1/4
cup whipped cream
1/4
cup vinegar
4 Tbsp. Swiss Cheese
1/4
teas. ground ginger 3/4
cup dry white wine
2
teas. salt 2
teas. Grey Poupon-Dijon Mustard
2
teas. chopped parsley Approx.
1/2 cup flour (sweet rice flour is best)
RICE
SUGGESTION:
Sauté
fresh sliced mushrooms and chopped onion (amount
to your taste). Add to Uncle Ben’s
herbed rice after it is cooked and drained.
A small amount of Parmesan Cheese, grated.
Double
above for 10 to 12 servings.
* Sweet Rice Flour can be found in Japanese
food stores. “Mochiko” is a good brand.
Sauces made with this flour can be frozen
and won’t separate or get watery or lumpy.
You may need to use a little extra Sweet Rice Flour to obtain the correct
equivalent to regular flour when
thickening a sauce. Instructions
are usually printed on the box.
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