Daily Recipes For You

Lobster Thermidor recipe ,

Ingredients :

Lobsters

Two 1 1/2–pound (680 g) lobsters

One 1–pound (454 g) lobster (see notes)

For the Lobster Stock

2 tbsp (30 ml) vegetable or neutral oil

2 large shallots (about 8 oz / 225 g), thinly sliced

4 garlic cloves, smashed

1 celery rib (2 oz / 60 g), thinly sliced

Reserved lobster shells

1 tbsp (15 g) tomato paste

1/4 cup (60 g) brandy or dry sherry

4 cups (1 L) water

2 sprigs fresh tarragon

For the Lobster Thermidor

2 tbsp (30 g) unsalted butter

1 large shallot (4 oz / 113 g), finely minced

2 tbsp (16 g) all-purpose flour

1/4 tsp cayenne pepper

1 cup (237 g) Lobster Stock (from above)

1/2 cup (120 g) heavy cream

1 tbsp (15 g) Dijon mustard

2 oz (60 g) Gruyère cheese, grated or diced (plus more for topping)

1 tbsp fresh tarragon, minced

Kosher salt and freshly ground black or white pepper

Grated Parmigiano-Reggiano (for topping)

Lemon wedges, for serving

Directions

1. Prepare the Lobsters

On a work surface, dispatch each lobster by driving a chef’s knife into the crack behind the eyes and splitting the head.

Set up an ice bath. In a large stockpot with a steamer insert, bring 1 inch of water to a boil. Steam lobsters, covered, until just cooked, about 9 minutes. Transfer to ice bath to cool, 4 minutes.

Split lobsters lengthwise. Remove tomalley and roe (save or discard). Remove and discard the stomach sac.

Carefully extract tail, claw, and knuckle meat, keeping body shells intact. Cut meat into large chunks; refrigerate.

Reserve 4 halved shells from the large lobsters for serving. Place remaining shells, including the smaller lobster, aside for stock.

2. Make the Lobster Stock

In a large saucepan or Dutch oven, heat oil over medium-high. Add shallots, garlic, and celery; cook until softened, about 3 minutes.

Add lobster shells and cook until lightly browned, about 4 minutes. Stir in tomato paste; cook 1 minute.

Deglaze with brandy, scraping up browned bits; cook 2 minutes. Add water and tarragon. Simmer until reduced by half and flavorful, about 20 minutes, stirring occasionally.

Strain and discard solids. Reserve stock.

3. Prepare the Thermidor Sauce

In a sauté pan or saucier, melt butter over medium heat. Add shallot; cook until softened, 3 minutes.

Stir in flour and cayenne; cook 1 minute.

Gradually whisk in lobster stock, ensuring a smooth sauce. Stir in cream, mustard, and Gruyère; cook until cheese is melted.

Remove from heat. Stir in tarragon, season with salt and pepper. Transfer to container, press plastic wrap directly on surface, and chill.

4. Assemble and Cook

Preheat broiler, positioning rack 6 inches from heat source.

Drain lobster meat of any liquid. Combine with cooled Thermidor sauce.

Spoon mixture into reserved lobster shells. Top with Gruyère and Parmigiano-Reggiano.

Broil until browned and bubbling. If topping browns before meat is heated through, finish in a 350°F (175°C) oven until warmed.

5. Serve

Transfer lobsters to plates. Serve with lemon wedges.

Notes

The smaller lobster provides extra meat and additional shells for stock. If available, ask for a “cull” (a lobster missing a claw); it’s cheaper and works well here.

Equipment

Large stockpot with steamer insert

Dutch oven or soup pot

Sauté pan or saucier

Make-Ahead

Lobster meat, stock, and sauce can be prepared up to 1 day ahead and stored separately in airtight containers.

The dish can also be assembled (stuffed shells) ahead of time, refrigerated, and topped with cheese just before broiling.

That sounds like an exquisite dish! Here's a recipe for Sumptuous Surf and Turf Grilled Filet Mignon with Lobster Tail and Béarnaise Sauce:

# # # Ingredients:

# # # # For the Filet Mignon:
- 4 (6-8 oz) filet mignon steaks
- Olive oil
- Salt and freshly ground black pepper
- Garlic powder
- Fresh rosemary or thyme (optional)

# # # # For the Lobster Tail:
- 4 lobster tails
- 2 tablespoons melted butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Lemon wedges (for serving)

# # # # For the Béarnaise Sauce:
- 1/2 cup white wine vinegar
- 1/4 cup white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon leaves (plus extra for garnish)
- 3 large egg yolks
- 1/2 cup heavy cream
- 1 cup (2 sticks) unsalted butter, melted and hot
- Salt and freshly ground black pepper

# # # Instructions:

# # # # Preparing the Filet Mignon:
1. **Season the Steaks:** Rub the filets with olive oil, then season generously with salt, black pepper, and garlic powder. Let them come to room temperature while you prepare the other components.

2. **Preheat the Grill:** Heat your grill to high heat (about 500°F/260°C). If using a charcoal grill, make sure the coals are well-lit and hot.

3. **Grill the Filets:** Place the filets on the grill and cook for about 4-5 minutes per side for medium-rare (135°F/57°C internal temperature). Adjust time according to your preferred level of doneness. Let the steaks rest for 5 minutes before serving.

# # # # Preparing the Lobster Tail:
1. **Preheat the Broiler:** If using a broiler, preheat it to high.

2. **Prepare the Lobster Tails:** Using kitchen shears, cut along the top of the lobster tails to expose the meat. Gently pull the meat up and over the shell, but keep it attached at the base.

3. **Season:** Brush the lobster meat with melted butter and sprinkle with paprika and garlic powder.

4. **Broil:** Place the lobster tails under the broiler, meat side up. Broil for about 5-7 minutes, or until the meat is opaque and slightly browned. Watch carefully to avoid overcooking.

5. **Serve:** Brush with additional melted butter and serve with lemon wedges.

# # # # Making the Béarnaise Sauce:
1. **Reduce Vinegar Mixture:** In a small saucepan, combine the white wine vinegar, white wine, shallots, and tarragon. Simmer over medium heat until reduced to about 2 tablespoons. Strain out the solids and set aside.

2. **Prepare the Egg Mixture:** In a heatproof bowl, whisk the egg yolks and heavy cream together.

3. **Cook Over Double Boiler:** Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens slightly. Be careful not to scramble the eggs.

4. **Add the Butter:** Gradually whisk in the hot melted butter, a little at a time, until the sauce is thick and smooth.

5. **Season:** Stir in the reduced vinegar mixture and season with salt and pepper to taste.

6. **Serve:** Keep the sauce warm over the double boiler until ready to serve.

# # # Plating:
1. Place each filet mignon on a plate.
2. Arrange a lobster tail next to the steak.
3. Spoon Béarnaise sauce generously over the steak and lobster.

# # # Tips:
- For the perfect grill marks on your filets, avoid moving them too much while cooking.
- Make sure to monitor the lobster closely as it cooks quickly under the broiler.

Enjoy your sumptuous surf and turf dinner!

Beef Stew Recipe for a Heartwarming Meal :)

After exploring numerous recipes and reviews, I finally found the perfect one for my first beef stew—and it was delicious! I made a few tweaks to enhance the flavor: I coated the meat with a packet of onion soup mix mixed into the flour, and I'll add onions at the same time as the meat next time for better flavor integration. I also added two carrots at the start and omitted extra carrots and onions at the end. For added depth, I included 1 cup of red wine, totaling 4 cups of liquid with the beef broth. I used 5 red potatoes, adding them along with the liquid to ensure they cooked through. I served the stew over egg noodles for a complete one-dish meal. The total cooking time was about 90 minutes, and it was absolutely worth it!

This recipe, featured in book #246531, delivers the hearty, old-fashioned taste I was craving. The meat turned out incredibly tender, and the gravy was truly delicious! I also added a handful of fresh mushrooms and ¼ cup of barley I had on hand. The entire family enjoyed it, making it a perfect dinner for a chilly evening. Thanks for sharing this fantastic recipe!

**Ingredients:**
- 2 pounds beef stew meat
- ½ cup all-purpose flour
- 1 tablespoon seasoning salt
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- 1 large onion, diced
- 2 bay leaves
- ¼ cup Worcestershire sauce
- 2 cups water
- 2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
- 4 medium to large red-skinned potatoes, washed and diced
- 3 large carrots, peeled and sliced
- 1 stalk celery, diced

**Directions:**
1. Shake the beef stew meat in a resealable plastic bag with the flour and seasoning salt until evenly coated.
2. Heat the olive oil in a skillet; add the floured stew meat and brown on all sides. Remove the meat with a slotted spoon or tongs and place it in the bottom of a slow cooker. Season with pepper.
3. In the same skillet, sauté the diced onion for 2 minutes, without cleaning the pan for extra flavor. Transfer the onions to the slow cooker.
4. Pour the Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) into the skillet, whisking to combine and scrape up any browned bits from the bottom. Turn off the heat and set aside.
5. Add the diced potatoes, carrots, celery, and bay leaves to the slow cooker. Pour the broth mixture over the vegetables and meat.
6. Cover and cook on low for 8 hours. Remove the bay leaves before serving.