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Entrée – Seafood
Contemporary Cold Water Lobster Thermidor

Contemporary Cold Water Lobster Thermidor This recipe was featured on
"You're the Chef" episode #303.
Buy this episode from WVIA.
Yield: four portions


1 each 6 oz. cold water lobster tails, blanched in boiling water, tail meat removed and sliced
1/4 c. clarified butter
1/4 c. shallots, chopped fine
1 Tbsp. fresh ginger, chopped fine
1/2 c. carrots, julienne thin
1/2 c. dry white wine
1/2 c. heavy cream
1/2 c. Yellow Delicious apples, sliced thin
1/4 c. button mushrooms, sliced thin
1/4 c. fresh parsley, chopped fine
as needed salt
as needed ground white pepper

Add the sliced lobster tail meat to a large sauté pan over medium-high heat. Sauté for 1 minute, then add the shallots, ginger and carrots. Sauté for about 30 seconds until the carrots appear to soften. Add the cream and wine and simmer over high heat for about 2 minutes, until the sauce thickens slightly. Add the apples, mushrooms, and the parsley. Season the lobster "stew" with salt and pepper.

Serve in individual baking dishes or shallow soup bowls with your favorite rice and vegetable, or in a ring of thick mashed potatoes shaped like a lobster tail, garnished with the fan of the lobster’s tail.