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Question about makeing Lobster Thermidor #7313
04/12/2009 01:41 PM
04/12/2009 01:41 PM

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I guess this question is for peconic & contessa ....you guys both seem to be excellent when it comes to recipes, if you had to make Lobster Thermidor, and try and make it taste like Pine Apple Pete's Lobster Thermidor how would you make it , give it ago and tell us how you think the rescipe would be .... thanks inadvance <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

Re: Question about makeing Lobster Thermidor #7314
04/14/2009 05:16 PM
04/14/2009 05:16 PM
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Brooksville, FL, Derby, CT, SX...
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Ask Pete....I am sure he would share his receipe....


I have been visiting St. Maarten for 44 years as well as many other Islands....but SXM is "home". In the USA, I live between FL (north of Tampa/Pasco/Brooksville) and CT. Any questions, please mail me: [email]MrStMaarten@aol.com[/email
Re: Question about makeing Lobster Thermidor #7315
04/14/2009 05:27 PM
04/14/2009 05:27 PM
Joined: Jul 2006
Posts: 11,887
Peaceful Eastern North Carolin...
GaKaye Offline
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Just guessing that you would cook the lobster and remove and chop the meat. Make a white sauce flavored with a little sherry. Saute some mushrooms, and maybe some shallots, mix it all together and put it back in the shells. Top with Parmesiano Reggiano and run it under the broiler until golden.

The flavors are pretty simple, and I might be wrong about the sherry..maybe just some white wine instead.

Re: Question about makeing Lobster Thermidor [Re: GaKaye] #7316
04/14/2009 05:36 PM
04/14/2009 05:36 PM
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Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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Georgia, for lobster, I would think Sherry would be the best choice for flavor compliment...
I would use a sweet sherry...

I like your recipe... sometimes, esp. with lobster, simple is best!
It's very easy to overpower the lobster flavor itself...
and who wants to do that???


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Question about makeing Lobster Thermidor [Re: peconic] #7317
04/14/2009 05:48 PM
04/14/2009 05:48 PM
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Peaceful Eastern North Carolin...
GaKaye Offline
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That was my original thought, but that would give it a Newburgh flavor, and I don't recall that the Thermidor at Pineapple Pete has that flavor. Maybe just a very small amount...The question intrigues me and makes me want to try to recreate it! I might have to get experimental with something less expensive than lobster until I get closer to the target.

Re: Question about makeing Lobster Thermidor [Re: GaKaye] #7318
04/14/2009 05:52 PM
04/14/2009 05:52 PM
Joined: Feb 2004
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Basking Ridge, NJ Southold, NY...
peconic Offline
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If you want to experiment, try using frozen Bay Scallops...
ya, I know they come from Peru or some other S. American country...
but they are similar in texture to lobster and also a delicate, slightly sweet flavor...
and you can get them fairly cheap on sale...
we see them for $2.99/lb. often here in NJ...

You're right about the sherry making more of a newburg flavor...
BUT I love newburg! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Here's one Thermador Recipe I found that sounds good...

Lobster Thermador

4 servings
4 whole live Maine lobsters, about 1-1/2 Lb each
1/3 cup unsalted butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon paprika
1 cup half and half
3 tablespoons dry white wine
1/2 cup finely grated cheddar cheese
1 quartered lemon
4 sprigs parsley

Heat 3-4 gallons water to boil in a stockpot, over a high flame. Plunge lobsters
headfirst, into boiling water. Cover and simmer for 15 minutes. Remove from pot
and drain well. Remove claws and legs, leaving body intact. Remove flesh from
claws and legs, and set aside. Cut thin undershell from tail with shears and
gently remove flesh from tail shell. Cut flesh to large dice and combine with
flesh from claws. Wash shells well and drain. Heat butter in a saucepan. Whisk
in flour, salt and nutmeg. Heat and stir until bubbly. Whisk in half and half
and wine. Add lobster and stir to coat well. Remove from heat. Invert shells
onto a broiler pan and fill with lobster mixture. Top with grated cheddar
cheese. Place in broiler briefly to melt cheese and brown lightly. Remove to a
serving platter. Garnish with wedges and parsley. Serve hot!




[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Question about makeing Lobster Thermidor [Re: peconic] #7319
04/14/2009 07:08 PM
04/14/2009 07:08 PM
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GaKaye Offline
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Sounds a lot like what I had in mind, except no mushrooms. I'm pretty sure Pineapple Pete's has mushrooms. The nutmeg, of course, is classic in a white sauce. Cheddar is definitely too strong, IMHO.

Last edited by GaKaye; 04/14/2009 07:11 PM.
Re: Question about makeing Lobster Thermidor [Re: GaKaye] #7320
04/14/2009 07:10 PM
04/14/2009 07:10 PM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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I'd use a mild cheddar as opposed to sharp or extra sharp...


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Question about makeing Lobster Thermidor [Re: peconic] #7321
04/15/2009 06:09 AM
04/15/2009 06:09 AM

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Thanks you guys , I will try your suggestions , lobster season will be coming here in Nova Scotia soon, I wll play around with your ideas and maybe combine some things from each, I really enjoy Pete's and would love for my friends to try it as most have never been to St.Martin ..... there are some great cooks on this site and I really enjoy the shared recipes <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Re: Question about makeing Lobster Thermidor [Re: peconic] #7322
04/15/2009 02:34 PM
04/15/2009 02:34 PM
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sebastian florida
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Brian, I'm wondering if the sherry might be appropiate for the spiny lobster and white wine for the northern bugs because of their natural sweetness, just a thought. And why don't restaurants serve coquilles st jacques anymore? It had all the food groups, wine, cheese, mushrooms and scallops!

Re: Question about makeing Lobster Thermidor [Re: silverfox82] #7323
04/15/2009 02:40 PM
04/15/2009 02:40 PM
Joined: Sep 2006
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sebastian florida
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* Exported from MasterCook *

NEW YORK TIMES LOBSTER THERMIDOR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Live lobsters, 1 1/2 lb ea
3/4 c Butter
1 c Chopped mushrooms
Salt & fresh black pepper
1/2 c Soft bread crumbs
1 tb Worcestershire sauce
1 1/2 ts Maggi seasoning
Tabasco sauce
4 ts Parsley, chopped
4 ts Pimento, chopped
3/4 c Sherry
1/4 c Cognac
2 c Heavy cream
4 Egg yolks
1/2 c Parmesan cheese, grated
Paprika

1>. Cook and clean the lobsters. Twist off the claws, reserving the small
claws for garnish. Remove meat from the bodies and cut into small pieces.
Crack the large claws, remove meat and cube. Reserve the shells. 2>.
Preheat oven to moderate (350 deg.F) 3>. Heat 1/2 cup of the butter, add
the mushrooms and cook three minutes. Season with salt and pepper. 4>. Add
the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks.
Mix well. 5>. Fill the lobster shells with the mixture, sprinkle with
cheese, dot with the remaining butter and sprinkle with paprika. 6>. Place
in a shallow pan and bake fifteen minutes. Serve immediately.


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