boiled 1/4 lb Fresh mushrooms 2 tb Butter Salt and pepper :
to taste 2 oz Sherry
optional 2 tb Flour 1 c Milk :
or cream 1/4 c Cheddar cheese -- diced Paprika 2 Egg yolks Parmesan cheese Boil lobsters and remove meat. Reserve shells. Saute lobster meat and sliced mushrooms in butter for 5 minutes. Add salt and pepper to taste. Add sherry and braise for 2 minutes. Blend flour into mixture, then slowly stir in milk. Add cheese and stir until it melts. Sprinkle with paprika. Remove from heat and blend in egg yolks. Fill lobster shells. Sprinkle with Parmesan cheese and a dash of paprika. Place under broiler to brown. Recipe By : Celebrities Serve
How To make Lobster Thermidor's Videos
How to Make the Ultimate Lobster Thermidor
Learn how to make lobster thermidor, the most special of all special-occasion dishes. Chunks of tender lobster are smothered in a mustard cream sauce, placed back in the lobster shell, and broiled under a Gruyère AOP cheese crust for a show-stopping presentation.
Boil lobsters (0:07) Halve each lobster, remove meat and scrape shells clean (0:12) Crack claws and remove meat (0:19) Prepare Bechamel sauce (0:25) Melt butter and sautee shallots (0:35) Add mushrooms and wine and reduce (0:45) Add cream and herbs (0:58) Mix in bechamel (1:05) Add lobster, herbs and cheese (1:13) Fill shells with lobster mixture (1:32) Add more cheese to top shells (1:38) Broil lobster shells till golden and bubbly (1:43)
Lobster Thermidor | The French Chef Season 6 | Julia Child
Julia Child shares an especially good recipe for this famous dish of lobster meat sauced and baked in its own shell, or in a reasonable facsimile.
About the French Chef: Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS: Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Lobster Thermidor | Emeril Lagasse
Lobster Thermidor is a classic French dish that is rich and creamy and perfectly suited to any special occasion. But don’t let that scare you. It's surprisingly simple to make. Emeril takes you step-by-step from preparing the lobster to the indulgent sauce it’s served in. Make no mistake, this is an elegant dish that deserves to be in your repertoire.
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Simple Lobster Thermidor Recipe
Here is a simple recipe for Lobster Thermidor that you can try at home. Treat your mum to this delicious dish this #MothersDay.
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LOBSTER THERMIDOR Full Classic French Recipe
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Julia Child's Lobster Thermidor ???? | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make a Lobster Thermidor with a live lobster! ????
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A large fish kettle or steamer 2 cups dry white vermouth 2 cups water 1 large onion, thinly sliced 1 medium carrot, thinly sliced 1 medium celery stalk, thinly sliced 6 parsley sprigs 1 bay leaf 1 tablespoon tarragon 2 teaspoons salt 4 peppercorns 1 live lobsters, 11/4 lbs. each
3 tablespoons butter 4 tablespoons flour 1/2 cup heavy cream 1/2 cup grated Swiss cheese Salt and pepper