Lobster Thermador

Lobster Thermador

Lobster Thermador


4 Servings

4 8-oz lobster tails
¼ cup butter
2 shallots, finely chopped
1 rounded Tbsp flour
 2 cups fresh fish stock
½ cup white wine
3/4 cup whipping cream
1 tsp hot English mustard (Colman’s)
2 egg yolks
2 Tbsp fresh lemon juice
¼ cup chopped fresh parsley
Salt and cayenne pepper
1 French roll
½ cup freshly grated Parmesan cheese

Rinse and thaw lobster tails, if frozen. Place the tails in the full size perforated insert on rack position 2 with the solid insert on rack position 1 to catch drips. Set the oven for steam only, 210º and set the timer for 5 minutes, steaming until lobster meat is barely firm. Remove from the oven and let lobster and any liquid captured in the solid insert 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 flour, stirring well. Add the fish stock, white wine, whipping cream and reserved lobster juices. Bring to a boil, and cook until reduced by two thirds. Add a small amount 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 on XLO 4.

Preheat the steam convection oven to 450º Convection.

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 that and stabilize those ends) and place in solid full sized insert. 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.

Garnish as desired, perhaps with lemon wedges and very fresh parsley. (Lobster Thermador tails are often placed atop a tightly folded linen napkin to stabilize them on the dinner plate OR nestled in a bed of rice pilaf.)