Recipes for Steam Cooking

seafood dishes
71
LOBSTER THERMADOR
INGREDIENTS
4 – 8 oz. lobster tails
Salt
Cayenne pepper
Lobster Sauce
¼ cup butter
2 shallots, nely chopped
1 rounded tbsp. our
2 cups fresh sh stock
½ cup white wine
¾ cup whipping cream
2 egg yolks, beaten
1 tsp. hot English mustard
2 tbsp. fresh lemon juice
¼ cup chopped fresh parsley
To Finish
1 French roll
½ cup freshly grated Parmesan cheese
SETTINGS
Lobster
STEAM,
210°– 212ºF
5 minutes
Perforated +
Baking Pan
Stuffed Rolls
STEAM CONV,
450°F
8 minutes
Rinse and thaw lobster tails, if frozen.
Place the tails in the perforated pan and
steam as indicated, until lobster meat is barely
rm. Remove from the oven and let lobster
cool.
Meanwhile, make the sauce: Melt the
butter in a large skillet over medium heat. Add
the shallots; cook and stir until tender. Mix in
the our, stirring well. Add the sh stock, white
wine, whipping cream and reserved lobster
juices. Bring to a boil, and cook until reduced
by two-thirds. Add 2 – 3 tbsp. of sauce to the
beaten egg yolks,
stirring well and return to the sauce; allow the
sauce to cook gently, but not simmer. Mix in the mustard, lemon juice, and
parsley. Season to taste with salt and pepper. Keep sauce warm.
Cut the French roll in half lengthwise and then crosswise; hollow out the interior of
the sections. Remove lobster meat from shells and chop coarsely; add to the sauce. Nestle
the tail feather ends of the tails in the bread segments (to raise and stabilize those ends)
and place in the baking pan. Fill shells with lobster meat. Spoon the sauce over the meat
and top with Parmesan. Cook on rack position 2 until sauce
bubbles and cheese browns, about 8 minutes.
Serves 4
11
33