Savage Kitchen
Savage Kitchen - Lobster Thermidor
Posted: May 5, 2011 10:17 AM
The Cliff House Lobster Thermidor
2 LOBSTER TAILS
SAUCE
1ts BUTTER
1ts FLOUR
2oz MARSALA WINE
2OZ BRANDY
1-1/2c HEAVY CREAM
1tbs DIJON MUSTARD
1tbs HONEY
SALT & PEPPER
MAKE ROUX WITH FLOUR, BUTTER, WINE AND BRANDY BEING CAREFUL WHEN FLAMING OFF THE ALCOHOL. ADD COLD CREAM SLOWLY, STIRRING TILL SMOOTH.
SIMMER TILL MIXTURE THICKENS.
DO NOT BOIL ADD DIJON, HONEY AND S&P.
CUT LOBSTERS IN HALF AND PULL OUT THE MEAT AND CUT INTO 6 PIECES. PLACE THE LOBSTER IN THE SAUCE AND COOK FOR ABOUT 8 - 10 MINUTES. PLACE THE SHELLS ON A COOKIE SHEET AND BAKE IN THE OVEN FOR 10 MINUTES AT 350 DEGREES.
SERVE THE LOBSTER IN THE BAKED SHELL WITH YOUR FAVORITE SIDES.
Looking for the perfect wine to complement your meal? Our friends at the Cliff House at Pikes Peak have given us some tips that you can check out HERE!
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