CrayFish Thermidor : Michael Oliver (16.02.2012)
Crayfish Thermidor
Serves 2
This is one of the classical crayfish dishes, I have found recipes for it from the early 1940s. Traditionally flavoured with mustard and sherry in an egg-thickened sauce.
Ingredients:
4 Crayfish tails, cooked, removed from shell, keep shells for service
50 - 100g unsalted butter
100g baby mushrooms, brushed free of dirt and sliced very thinly
½ tsp paprika
Sea salt and freshly milled black pepper
2 Tbs dry Sherry
½ tsp Dijon mustard
250ml cream, just brought to the boil
2 egg yolks from large eggs
Steamed white rice for serving
Method
STEP 1: Remove the crayfish meat from the shells and cut into small dice.
STEP 2: Wash the shells and set aside to dry.
STEP 3: Heat the butter in a saucepan, add the mushrooms and cook to evaporate the liquid from
the
mushrooms and they start browning.
STEP 4: Add the crayfish meat, paprika, sea salt and freshly milled black pepper.
STEP 5: Reduce the heat and add half the sherry and half the hot cream and allow to cook gently
a couple of minutes.
STEP 6: Whisk the remaining sherry, and egg yolks in a small bowl, add the mustard. In a small
saucepan cook this custard over low heat stirring all the while until it thickens. Be careful
with the heat as the mixture could scramble.
STEP 7: Add to the crayfish mixture, warm through, season if necessary. Spoon into the shells, place
on top of the rice, drizzle over extra sauce and serve.
Lobster Palaces|Rector’s Lobster Thermidor|Evelyn Nesbit & Murder of Stanford White
Recipe:
We’re going back to the turn of the century in New York city to learn about the scandalous Broadway Dining scene. Lobster palaces like Rector’s became the place for rich and powerful New York men to wine and dine Broadway chorus girls. Known as stage door johnies (essentially groupies), these wealthy men in top hats lined the stage doors waiting to whisk starlets away in Hanson cabs to a lobster and champagne dinner. We’ll make a Rector’s restaurant specialty: lobster Thermidor, which is appropriate for the theatre scene, actually getting its name from the French Belle Epoque Play, Thermidor. New York was changing around the turn of the century…electric lights lit up the great white way…skyscrapers were going up…way up. And we’ll discuss the crime of the century: the murder of Famous New York architect Stanford White. It’s quite a story: two stage door Johnies who battled it out for the affections of the most famous showgirl, model and original it girl…Evelyn Nesbit.
Rectors was by far the most famous Lobster Palace. Not as respectable as world famous Delmonico’s or rival Sherry’s where Mrs. Astor’s 400 dined… Rector’s was something else entirely. What it lacked in esteem, it more than made up for in drama. At Rector’s, which was actually ON broadway, you could catch a glimpse of a starlet making a grand entrance after a show just steps away from the theatre. Broadway plays were written about the risqué restaurant like “the girl from Rectors” & “if a table at rectors could talk.” At Lobster palaces, men showered beautiful young women with gifts, champagne and ordered the most expensive dishes on the menu… It was not uncommon to see a woman open her napkin to find diamond trinkets tucked inside. The scandal to this was that many of these adoring men already had wives and families at home. A respectable courtship would not include a late night unchaperoned dinner at Rector’s.
Let’s cook! I’m using Rector’s authentic recipe for Lobster Thermidor. The recipe calls for a cooked lobster. We’ll cut it in half, reserve the cooked meat aside, make a cream sauce, fill it back up with lobster and mushrooms, top it with cheese and broil it.…obviously you’ll need a lobster. if you object to killing a live lobster, you can purchase one cooked from a local seafood shop. If you’re up for a little lobster execution yourself, you can freeze the live lobsters for 10 minutes before boiling, which apparently puts them in a sort of sleep. or for the really bold, plunge a knife into it’s head, killing it completely and cut it right in half and boil or broil. Choose your own adventure. As with many famous dishes, there are disputed origin stories. One ties this dish to Napoleon. I choose to believe the story that links lobster Thermidor to Parisian restaurant Marie’s in the 1890’s in honor of the premiere of a play called Thermidor. Regardless of origin, it remained incredibly popular well into the Edwardian era. There are many variations, some with wine, mushrooms and shallots. Some have cheese and breadcrumbs, some without. I was thrilled to find Rector’s very own recipe. There’s a link to step by step instructions at the very top.
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0:00 Intro
1:14 Rector's Restaurant
2:20 Cooking Lobster Thermidor
3:59 Murder of Stanford White/Evelyn Nesbit & Harry Thaw
7:19 Diamond Jim Brady & Rectors
8:17 Taste test & outro
Sources:
Freedman, Paul (2016) Ten Restaurants That Changed America
TimeLife Books: American Cooking The Eastern Heartland
Baatz, Simon Girl on the Velvet Swing
#history#foodhistory#newyears
I Made the ULTIMATE LOBSTER TAILS - 10 Times Better Than your Best Lobster Recipe
This is nothing else than the ULTIMATE lobster tails recipe! An easy but VERY effective way of infusing more flavor to lobster tails to take them to the next level! Lobster cooking to new extremes! This is not your everyday lobster tail recipe but a new and improved way to make it 10 times better!
Lobster tails are amazing on itself but with this simple trick you will be able to increase your lobster tails flavors to another dimension and make them the best thing you would ever try. From now on you will see lobster in another way and open your cooking to a new and unlimited universe!
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
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0:00 Intro
1:21 How to Prepare Lobster Tails
2:53 How to Make Compound Butter For Lobster
3:23 How to Grill Lobster
4:09 How to Add More Flavor To Lobster
5:36 Tasting Test and Recommendations
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1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
This is a riff on a Lobster a la Newburg recipe found in the 1898 cookbook called 'The Twentieth Century Cook Book'. Lobster a la Newburg pops up in written books around the same time as Lobster Thermador recipes; and when you compare the two they start to become very muddled in terms of ingredients and methods. People will argue endlessly about which is which, and how to make them, but in practical terms they overlap so much it's hard to tell sometimes which is which.
Lobster a la Newburg Recipe:
Boil 1 large lobster; when done pick meat from shells, cut in 1 inch pieces, and season with salt and a pinch of cayenne pepper. Add butter the size of an egg. Let all simmer 5 minutes, then add 1 glass Madiera or sherry wine, with 1 teaspoonful sugar in it, and let boil 3 minutes. Beat the yolks of 3 eggs with 1 cupful sweet cream, add to mixture and boil 5 minutes longer. Serve very hot, in shells or chafing dish.
Shrimps a la Newburg.
Prepare as above.
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Big Mistakes Everyone Makes When Cooking Lobster
Though lobster was once so cheap that it was fed to prisoners, according to History, it is now undoubtedly a luxury food. It's a mainstay on fancy restaurant menus, with preparations sure to wow and impress. It's near the top of the seafood hierarchy, to be sure.
If you don't want to spend the big bucks on a lobster dish at a restaurant, and you'd prefer just to make it at home, there are definitely some important tips to keep in mind. Just doing what you think is right based on what you've seen on TV may cause you to end up with some rubbery and unappetizing shellfish. Do yourself a favor and avoid these big mistakes everyone makes when cooking lobster.
#Mistakes #Lobster #Cooking
Being intimidated | 0:00
Buying at the wrong place | 1:05
Choosing the largest lobster | 1:52
Overcooking | 2:43
Undercooking | 3:24
Only boiling | 4:16
Cooking your lobster alive | 4:56
Crowding your pot | 6:04
Never roasting your lobster | 6:45
Buying frozen lobster | 7:24
Too many ingredients | 8:22
Not saving the tomalley | 9:04
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