Rec: Lobster Thermador

Had this for dinner. Oh, my god.

get a couple of frozen lobster tqails.
Toss those bad boys, frozen, into a quart of boiling water with a lot of
salt (almost a quarter cup) Boil em for 20.

OR thaw them first and boil em for 2 minutes.

Drain em and set aside.

In a saucepan, melt some butter (1/4 cup) and toss in a half cup or more
of shrooms. Saute' til soft. Add about two cloves finely minced garlic
and stir for one minute.
Throw in a 1/2 cup of white wine.

Remove the lobster from the shells, cut into pieces and toss the lobster
into the mushrooms/wine/butter mix. Stir til most of the wine is
absorbed, or five minutes.

In a double-boiler, put 1 cup of cream with 2 egg yolks whisked in.
Stir over boiling water until thickened. A big grind of fresh black
pepper doesnt suck.

When nice and thick, pour over lobster and shrooms, in a bakoing dish
and top with some parmesan cheese. Stick the whole deal under the
broiler for four or five mins, until lightly browned.

It is to DIE.

LassChance
(aka WIR)

Start LC~5-16-05
202-199-165
(i only weigh on Sunday)

Sounds insanely ridiculously good. Is that for 1 person, seemed like a small
recipe. Does it multiply well if i want to make it for me and DH?

"Lass Chance" wrote in message
...

Had this for dinner. Oh, my god.

get a couple of frozen lobster tqails.
Toss those bad boys, frozen, into a quart of boiling water with a lot of
salt (almost a quarter cup) Boil em for 20.

OR thaw them first and boil em for 2 minutes.

Drain em and set aside.

In a saucepan, melt some butter (1/4 cup) and toss in a half cup or more
of shrooms. Saute' til soft. Add about two cloves finely minced garlic
and stir for one minute.
Throw in a 1/2 cup of white wine.

Remove the lobster from the shells, cut into pieces and toss the lobster
into the mushrooms/wine/butter mix. Stir til most of the wine is
absorbed, or five minutes.

In a double-boiler, put 1 cup of cream with 2 egg yolks whisked in.
Stir over boiling water until thickened. A big grind of fresh black
pepper doesnt suck.

When nice and thick, pour over lobster and shrooms, in a bakoing dish
and top with some parmesan cheese. Stick the whole deal under the
broiler for four or five mins, until lightly browned.

It is to DIE.

LassChance
(aka WIR)

Start LC~5-16-05
202-199-165
(i only weigh on Sunday)

"Lass Chance" wrote in message
...

Had this for dinner. Oh, my god.

get a couple of frozen lobster tqails.
Toss those bad boys, frozen, into a quart of boiling water with a lot of
salt (almost a quarter cup) Boil em for 20.

OR thaw them first and boil em for 2 minutes.

Drain em and set aside.

In a saucepan, melt some butter (1/4 cup) and toss in a half cup or more
of shrooms. Saute' til soft. Add about two cloves finely minced garlic
and stir for one minute.
Throw in a 1/2 cup of white wine.

Remove the lobster from the shells, cut into pieces and toss the lobster
into the mushrooms/wine/butter mix. Stir til most of the wine is
absorbed, or five minutes.

In a double-boiler, put 1 cup of cream with 2 egg yolks whisked in.
Stir over boiling water until thickened. A big grind of fresh black
pepper doesnt suck.

When nice and thick, pour over lobster and shrooms, in a bakoing dish
and top with some parmesan cheese. Stick the whole deal under the
broiler for four or five mins, until lightly browned.

It is to DIE.

LassChance
(aka WIR)

Start LC~5-16-05
202-199-165
(i only weigh on Sunday)

DROOOOOOL!

I did basically the same sauce over sautéed jumbo shrimp and scallops. only
different was a few tablespoons of capers in the sauce. Very tasty.
dreamfields Pente pasta and steamed broccoli finished off the dish. Mixing
all the leftovers together made for a great lunch!

BTW, I made the entire dinner in about 30 minutes

Diane


"Kay" wrote in message
...

"Lass Chance" wrote in message
...

Had this for dinner. Oh, my god.

get a couple of frozen lobster tqails.
Toss those bad boys, frozen, into a quart of boiling water with a lot of
salt (almost a quarter cup) Boil em for 20.

OR thaw them first and boil em for 2 minutes.

Drain em and set aside.

In a saucepan, melt some butter (1/4 cup) and toss in a half cup or more
of shrooms. Saute' til soft. Add about two cloves finely minced garlic
and stir for one minute.
Throw in a 1/2 cup of white wine.

Remove the lobster from the shells, cut into pieces and toss the lobster
into the mushrooms/wine/butter mix. Stir til most of the wine is
absorbed, or five minutes.

In a double-boiler, put 1 cup of cream with 2 egg yolks whisked in.
Stir over boiling water until thickened. A big grind of fresh black
pepper doesnt suck.

When nice and thick, pour over lobster and shrooms, in a bakoing dish
and top with some parmesan cheese. Stick the whole deal under the
broiler for four or five mins, until lightly browned.

It is to DIE.

LassChance
(aka WIR)

Start LC~5-16-05
202-199-165
(i only weigh on Sunday)

DROOOOOOL!

nanner---this recipe is for two people. I used abot 12 total oz. of
lobster--three small tales. Plenty for me and my guest.

LassChance
(aka WIR)

Start LC~5-16-05
202-199-165
(i only weigh on Sunday)