Créé avec l’IA
Lobster Thermidor
90 min 1000 kcal par portion Avancé
Ingrédients
4 Portions
- lobsters4 pieces (1.5 lbs each)
- butter0,25 cup
- all-purpose flour0,25 cup
- milk2 cups
- heavy cream0,5 cup
- dry white wine0,25 cup
- Parmesan cheese0,25 cup
- Gruyere cheese0,25 cup
- fresh parsley0,25 cup
- paprika0,5 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they are bright red. Remove the lobsters and let them cool.
- 3
Once cooled, split the lobsters in half lengthwise and remove the meat. Chop the meat into bite-sized pieces and set aside. Reserve the shells for later use.
- 4
In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to form a roux.
- 5
Gradually whisk in the milk and cook until the mixture thickens and is smooth. Stir in the heavy cream and dry white wine. Cook for another 2-3 minutes.
- 6
Add the chopped lobster meat to the sauce and stir to combine. Season with salt, pepper, and paprika.
- 7
Spoon the lobster mixture back into the reserved lobster shells. Place the filled shells on a baking sheet.
- 8
In a small bowl, combine the grated Parmesan and Gruyere cheeses. Sprinkle the cheese mixture evenly over the lobster-filled shells.
