How To make New York Times Lobster Thermidor
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.
How To make New York Times Lobster Thermidor's Videos
Chef Bryce Shuman's poached lobster on THE Dish
A new star of the New York restaurant scene who cooks like a maestro according to The New Yorker magazine, chef Bryce Shuman only turned to cooking after his dream of becoming an actor didn't pan out. Shuman joins CBS This Morning: Saturday to share his ultimate dish of poached lobster.
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
Read Full Article:
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!
Miami's Hidden Gem Store: Broward Meat and Fish
Broward Meat and Fish Website:
Broward Meat and Fish Pembroke Pines Store:
Broward Meat and Fish North Lauderdale Store:
Broward Meat and Fish Lauderdale Lakes Store:
JOIN THE GIVEAWAY:
Check out our Merch:
BECOME A MEMBER OF OUR COMMUNITY:
#LOBSTER #TAILS #GRILL
SUBSCRIBE for Fun Recipes and Steak Experiments:
Follow Us on Instagram:
Find us in Facebook:
MAIL ADDRESS
7027 W. Broward Blvd #293
Plantation, FL 33317
Video Chapters
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
**********************************************************************
For the entire list of what we use and our favorites products visit our Amazon Store
Grill and Smoker and More
Nuke Delta Gaucho Grill:
Grill:
Grill Grade:
Smoker:
Wood Pellets:
Charcoal:
Heat Resistant Gloves:
Grill Cast Iron Pan:
Griddle:
Slow 'N Sear:
Fire Chimney Starter:
Skewers:
Cutting Board:
Mortar and Pestle/Molcajete:
Vortex:
Dutch Oven:
My Little Stove:
Maldon Salt:
Pepper Mill:
Ninja Foodi:
Ninja Foodi:
Accessories:
Ninja Grill:
Regular Ninja Grill:
My Knives
Knives Combo:
BBQ Knife Set:
Sous Vide:
Circulator:
Container:
Container Cover:
Video Equipment
Main Camera:
Cam Mic:
Tripod:
Voice Over Mic:
Gimbal:
**********************************************************************
If you have any questions please leave a comment below and I will reply. Thank you so much for watching. See you in the next video! ????
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon Affiliated Program. By buying directly from the links above you will be helping us earn a little percentage of the sale.
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.
Donate on Pay Pal:
Instagram:
Website: savortoothtiger.com
TikTok: tiktok.com/@savortoothtigerhistory
Facebook:
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
LOBSTER THERMIDOR Full Classic French Recipe
TO JOIN AS A MEMBER, GO TO THIS LINK ON YOUTUBE..
VOLUME 4 IS AVAILABLE NOW!
IN THE UNITED STATES:
*** CANADA***
Volume 4:
Advanced Mixology:
*** UK ***
Volume 4:
Advanced Mixology:
*** AUSTRALIA ***
Volume 4:
Advanced Mixology:
Smoked Lobster Tails with Spicy Garlic Butter Recipe | Over The Fire Cooking by Derek Wolf
Smoked Lobster Tails with Spicy Garlic Butter to fire things up! ???? ???? ????
Smoked Lobster Tails with Spicy Garlic Butter for all you garlic lovers out there. Don’t worry, I am one of them too. If you haven’t heard Jim Gaffigan’s bit on seafood, let this be your sign to listen to it. We’re playing right into his jokes with this Spicy Garlic Butter Sauce, but honestly it’s so good that I’m fine with it. ???? ????
The recipe:
Order my new cookbook here:
Find all my rubs here:
Subscribe to my channel:
Why not follow me elsewhere?
Blog:
Instagram:
Facebook:
Pinterest:
Tik Tok:
#shorts #short #lobster #lobstertails