HOW TO COOK CLASSIC LOBSTER THERMIDOR/MOTHERS DAY SPECIAL/2020 #16
#LOBSTERTHERMIDOR #LOBSTER #RECIPE #SEAFOODS #FRENCHCUISINE
HOW TO COOK CLASSIC LOBSTER THERMIDOR/ MOTHERS DAY SPECIAL/2020 #16
Hi everyone! Welcome to my channel! I hope this video finds you all in good health and spirit.???????????? In this video I’m going to teach you how to cook Classic Lobster Thermidor a French dish created by Leopold Mourier in 1891 and consisting of cooked lobster meat with lots of cheese mainly Gruyere In white sauce or Béchamel. It’s a delicacy you can cook for all special mother’s who are celebrating mothers day today , or any occasions!! Saying thank you with a gorgeous meal.
Ingredients:
White sauce/Roux
1/2 cup of butter
1/2 cup of flour
1 tbsp of English mustard
1 tbs of mix salt and pepper
2 Cups of fresh milk
2 handfuls of grated Parmesan
1 whole Cooked Lobster
2 small shallots
150 g grated Gruyere cheese
100-150 ml of white wine
Fresh parsley chopped
Side dish:
Garlic buttered mushrooms
Sauteed spinach with sesame oil
Lemon wedges
Disclaimer:
I’m not a professional chef I just love cooking foods in my kitchen ????????
Credential:
NVQ 1&2 CATERING AND HOSPITALITY UK
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-Christine
Lobster Thermidor in Saffron Sauce - PoorMansGourmet
If you're a fan of lobster meat, you're going to love this Lobster Thermidor recipe. The very definition is Lobster meat, cooked in a cream sauce, returned to it's shell, sprinkled with cheese and baked to perfection. Well, in not so many words, my recipe is very similar, only better. My Saffron sauce is what I use in this recipe and it's to die for. It's a cream sauce with the cheese already cooked into it, much like an Alfredo, with the addition of Bread Crumbs over the top for a light crisp. Read more and get the exact ingredients to this recipe on my website:
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PRAWN THERMIDOR RECIPE | THERMIDOR | HOW TO COOK PRAWN THERMIDOR | #GlenJ #prawnthermidor
#prawns #thermidor #prawnrecipe #glenjskitchen #glenj
PRAWN THERMIDOR Recipe
PRAWN THERMIDOR
Ingredients:
prawns
salt and pepper
white onions
parsely
tomatoes
butter
cheddar cheese (grated)
prepare the prawns- trim - as shown
devein the prawns - as shown
repeat the process until all complete
make a slit on the belly part to prevent from shriveling during cooking
wash the prawns thoroughly
preparation of the toppings:
combine all the ingredients
salt and pepper
white onions
parsely
tomatoes
butter
mix
follow the procedures as shown
sprinkle some grated cheddar cheese over the top
sprinkle some parsely over the top (optional)
bake in a preheated oven at 180 deg-C for 20 to 30 mins
done - Plating time. enjoy!
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try making this #recipe using fish, shrimps, lobster and crabs
so rich and delish! so delicious #meal perfect #dinnerideas for any #occasions and #dinnerparties #parties#Prawns #Thermidor Prawns how to cook prawn thermidor prawns thermidor recipe prawns thermidor recipe pinoy prawn #thermidorsauce recipe prawn thermidor recipe lobster thermidor thermidor sauce shrimp thermidor prawn thermidor lobster thermidor recipe thermidor thermidor recipe seafood #thermidorrecipe thermidor sauce recipe thermidor panlansang pinoy shimp thermidor recipes shrimp shrimp recipe Thanks for watching!
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how to cook lobster:
dinner ideas for two: rainbow lobster :
seafood boil recipe: seafood platter :
bacon wrapped scallops recipe :
smoked salmon with crostini :
clam pasta with white wine recipe :
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#prawns #thermidor #prawnrecipe #glenjskitchen #lobsterthermidor #shrimpthermidor #howtomakeprawnthermidor #lobsterthermidor
???? Prawn Thermidor Recipe | French Recipe ????????
------- Tiger Prawn Thermidor Recipe -------
This is a French Cuisine, with thick creamy mixture typically prepare with Lobster, however I'm sharing this recipe with an alternative using Tiger Prawn :)
This dish originally created by famous French Chef Etienne Leopold Mourier in France, 1891.
This super juicy prawns pairing with the mixture is amazing.
---------------------- Ingredients ----------------------
- 50g Butter
- 30g All Purpose Flour
- 10g Chopped Garlic
- 10g Chopped Shallots
- 230g Heavy Cream
- 1/2 Tsp Black Pepper
- 1/4 Tsp Salt
- 50g Mozzarella Cheese
- 1 Tsp Dijon Mustard
- 50ml White Wine
- 15g Butter Cracker
- 120ml Milk
-----------------------------------------------------------------
Try out at home with our simple cozy recipe, and share us the outcome :)
We hope you will be able to learn this recipe and be able to enjoy with your friends and family????
Please LIKE and SUBSCRIBE if our recipe video helps you~
Do comment what recipe you would like to learn and see next!!~ _________________________________________________________________
#PrawnThermidorRecipe #PrawnThermidor
Lobster Thermidor | Chef Pierre Gignac | Quick Recipe
????Level up your dinner tonight with this ????Lobster Thermidor????!
It’s a classic for a reason but Chef Pierre Gignac is here to kick it up a notch with a twist; ditching the traditional bechamel for this lovely ????lobster???? sauce! ????
✅Ingredients:
2 lobsters, 1 1/4 lbs each
1 lb of lobster bodies (ask ahead at the fish market)
2 tbsp cooking oil
1 small onion, finely diced
1 carrot, finely diced
3 garlic cloves, peeled
3 sprigs of tarragon
1 tbsp tomato paste
1 cup of dry white wine
¼ cup brandy
2 cups heavy cream
1 tsp English dry mustard
1 tsp cream Sherry
Splash of lemon juice
Pinch of Cayenne pepper
2 artichoke hearts, cut into small wedges
¼ cup thinly sliced oyster mushroom
¼ cup grated Reggiano Parmesan
Sea salt, smoked Spanish paprika
✅Method of Preparation:
In a medium size heavy sauce pan, heat the oil over medium heat. Then, add onions, carrots, garlic and tarragon.
Sauté for 5 minutes until the vegetables softened, add lobster bodies, turn heat to high and sauté for 5 more minutes.
Stir in tomato paste. De-glaze with wine, cook down by half, de-glaze with brandy, and ignite with lighter – being very careful – until the alcohol burns out.
Add cream, turn the heat to low and simmer gently for about 30-40 minutes.
Stir in mustard, Sherry, lemon, a pinch of pepper and salt, then strain through a heavy sieve, mashing the lobster shell to extract all the flavors.
Taste for seasoning and keep aside warm.
Bring a large pot of water to a boil and add a handful of salt so the water tastes like sea water.
Plunge the lobsters into the water for 5 minutes. Remove the lobsters and plunge into an ice bath to stop the cooking. Leave to cool for 10 minutes.
Remove knuckles and claws and pick their meat.
Cut the lobster in half, starting at the head and working towards the tail. Remove the stomach and vein from the half tails.
Preheat the oven to 450F, preferably convection.
Put the claw meat into the lobster cavities, lay artichoke wedges and mushroom slices over, then pour a generous amount of sauce over the meat, and finely sprinkle with Parmesan.
Place the lobsters on a baking tray and put in the oven for about 8-10 minutes or until golden brown.
Place lobsters on serving plates, ladle remaining sauce around, sprinkle with paprika, garnish with fresh tarragon leaves and your favorite garden herbs.