Cost: $20 and over
Serves: 2
Prep Time: 20-25 min.
Cook Time: 25-30 min.
Difficulty: 3
Here is my newest recipe based off of a childhood favorite! I always loved shrimp and craw-fish thermidor growing up. I especially loved it when my great grandmother would make it for me. So for today's post I took my Aggie's recipe and spruced it up to my current palates desires Zo and I really loved this dish. Zo even had me make it the next day for breakfast with scrambled eggs mixed in. I hope you enjoy my Creole Lobster Thermidor!
Ingredients
Thermidor Part 1
2 (6 oz) lobster tails (peeled and chopped)
1/4 cup white mushrooms (diced)
1/3 cup unsalted butter
1 tsp volcanic lemon juice
1/2 tsp essence
Thermidor Part 2
2 tbsp 1 tsp flour
1 cup heavy cream
1/4 tsp fresh crack pepper
1/4 tsp cayenne
1/4 tsp dry mustard
1/2 tsp kosher salt
Crust
1/2 cup dill Havarti (shredded)
1/2 cup red onion (diced)
3 garlic cloves (diced)
1 jalapeno (seeded, diced)
2 tsp extra virgin olive oil
Sauce
1 green onion (diced)
2 ripe cherry tomatoes (diced)
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp sriracha sauce
1/4 tsp garlic powder
1/4 tsp onion powder
Topping
1 tbsp Parmesan (freshly grated)
1/4 tsp hot paprika
Sauce
Whisk all ingredients together in small bowl, cover and refrigerate until ready to use.
Thermidor (all parts should be cooked at the same time)
Pre-heat oven to 400 degrees.
Crust
Place 6" mini casserole dishes on two separate burners and drizzle 1 tsp of olive oil into each. Heat oil over medium heat. Once heated add onion, jalapeno and garlic, sauteing for 2-3 minutes. Add cheese and let cook until cheese has melted and begins to brown (4-5 minutes.) Remove from heat until ready to use (should rest for about 2-3 minutes and the thermidor filling should be ready.)
Thermidor
Part 1
In a medium skillet heat butter over medium heat. Once butter is melted add mushrooms, lobster, lemon juice and essence to skillet and cook for 5-6 minutes, folding constantly.
Part 2
Gently whisk in flour and seasons until even. Gradually add cream whisking constantly until even. Evenly divide thermidor mixture between the two 6" mini casserole dishes. Evenly sprinkle Parmesan and paprika over both dishes, then place in oven on the middle rack for 10-12 minutes or until cheese begins to brown.) Remove dishes from oven and let lobster thermidor rest for 2-3 minutes before dolloping each with 1/2 of sauce. Enjoy!
Here is my newest recipe based off of a childhood favorite! I always loved shrimp and craw-fish thermidor growing up. I especially loved it when my great grandmother would make it for me. So for today's post I took my Aggie's recipe and spruced it up to my current palates desires Zo and I really loved this dish. Zo even had me make it the next day for breakfast with scrambled eggs mixed in. I hope you enjoy my Creole Lobster Thermidor!
Ingredients
Thermidor Part 1
2 (6 oz) lobster tails (peeled and chopped)
1/4 cup white mushrooms (diced)
1/3 cup unsalted butter
1 tsp volcanic lemon juice
1/2 tsp essence
Thermidor Part 2
2 tbsp 1 tsp flour
1 cup heavy cream
1/4 tsp fresh crack pepper
1/4 tsp cayenne
1/4 tsp dry mustard
1/2 tsp kosher salt
Crust
1/2 cup dill Havarti (shredded)
1/2 cup red onion (diced)
3 garlic cloves (diced)
1 jalapeno (seeded, diced)
2 tsp extra virgin olive oil
Sauce
1 green onion (diced)
2 ripe cherry tomatoes (diced)
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp sriracha sauce
1/4 tsp garlic powder
1/4 tsp onion powder
Topping
1 tbsp Parmesan (freshly grated)
1/4 tsp hot paprika
Sauce
Whisk all ingredients together in small bowl, cover and refrigerate until ready to use.
Thermidor (all parts should be cooked at the same time)
Pre-heat oven to 400 degrees.
Crust
Place 6" mini casserole dishes on two separate burners and drizzle 1 tsp of olive oil into each. Heat oil over medium heat. Once heated add onion, jalapeno and garlic, sauteing for 2-3 minutes. Add cheese and let cook until cheese has melted and begins to brown (4-5 minutes.) Remove from heat until ready to use (should rest for about 2-3 minutes and the thermidor filling should be ready.)
Thermidor
Part 1
In a medium skillet heat butter over medium heat. Once butter is melted add mushrooms, lobster, lemon juice and essence to skillet and cook for 5-6 minutes, folding constantly.
Part 2
Gently whisk in flour and seasons until even. Gradually add cream whisking constantly until even. Evenly divide thermidor mixture between the two 6" mini casserole dishes. Evenly sprinkle Parmesan and paprika over both dishes, then place in oven on the middle rack for 10-12 minutes or until cheese begins to brown.) Remove dishes from oven and let lobster thermidor rest for 2-3 minutes before dolloping each with 1/2 of sauce. Enjoy!
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