Lobster Thermidor

• Yield: 4 Servings
• Level: Advanced

Time

• Total: 6 hours 45 minutes
• Prep: 1 hour 15 minutes
• Cook: 4 hours
• Inactive: 1 hour 30 minutes

Ingredients

Potato Cakes

• 4 Yukon Gold Potatoes
• 1 Tablespoon Olive Oil
• 1 Tablespoon Salt
• 1 Tablespoon Black Pepper
• 1 Stick Butter
• 1 White Onion
• Olive Oil For Sauteing

Thermidor Sauce

• 3 Lobster Bodies
• 1 Onion
• 1 Carrot
• 1 Celery Stalk
• 1/2 Cup Shallots
• 8 Cloves Garlic
• 1/2 Stick Butter
• 1 Stick Butter
• 2 Cups Brandy
• 6 Cups White Wine
• 2 Sprigs Fresh Tarragon
• 2 Bay Leaves
• 1/4 Bunch Fresh Parsley
• 2 Sprigs Fresh Thyme
• 1/8 Bunch Fresh Basil
• 4 Cups Chicken Stock
• 1/2 Cup Tomato Paste
• 1 Cup Heavy Cream

Spaetzle

• 1 Egg
• 3 Egg Yolks
• 3/4 cup Milk
• 2 Cups All Purpose Flour
• 1/4 Teaspoon Nutmeg
• 1 Tablespoon Salt
• 1 Tablespoon Black Pepper
• 1/2 Cup Butter
• 1 Teaspoon Olive Oil

Lobster

• 2 Pounds Unsalted Butter
• 4 (1 1/2 Pound) Poached Main Lobsters
• 4 (6oz) Filet Mignon
• 1/2 Cup Olive Oil
• 4 Teaspoons Black Pepper
• 4 Teaspoons Fresh Thyme Leaves
• Salt
• 4 Teaspoons Garlic
• 4 Cups Baby Spinach

Preparation

Potato Cakes

• Dice Onion

Thermidor Sauce

• Clean Lobster Bodies Of Gills
• Medium Dice Onion
• Medium Dice Carrot
• Medium Dice Celery
• Medium Dice Shallot
• Lightly Smash Garlic
• Cut Full Butter Stick Into Tablespoons

Spaetzle

• Grate Nutmeg
• Melt Butter

Lobster

• Remove Tail And Claw Meat From Lobster
• Chop Garlic
• Blanch Spinach, Liquid Removed

Directions

Spaetzle

• Beat egg, egg yolks, and milk in a bowl and set aside.
• Combine all dry ingredients in a bowl.
• Add egg mixture and blend with hands.
• Add melted butter.
• Let rest for 30 minutes.
• Bring a large pot of salted water to a boil.
• Place a perforated hotel pan over the boiling water.
• Pour the batter into the pan and press it through into the water.
• Cook until spaetzle rises to the top.
• Drain and shock in ice water.
• Drain again and toss with oil.

Potato Cakes

• Preheat oven to 400° F (205° C).
• In a baking dish, toss whole potatoes with olive oil, salt, and pepper.
• Roast until mostly cooked through.
• Remove from oven and cool.
• Peel potatoes and grate.
• Season with salt and pepper to taste.
• Melt butter in a saute pan over medium heat.
• Saute onion until tender.
• Add cooked onion to grated potato mixture.
• Form 4 patties.
• Place patties on a cookie sheet, cover with plastic, and chill in the refrigerator.
• Heat about 1/4 cup olive oil in a large saute pan over medium high heat.
• Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes per side.
• Drain on paper towels.

Thermidor Sauce

• Preheat oven to 500° F (260° C).
• Place lobster heads on a sheet tray and roast until slightly browned, about 15 to 20 minutes.
• Place 1/2 stick butter, onion, carrot, celery, shallots, and garlic in a large saucepan.
• Add brandy and reduce until almost dry.
• Add white wine and reduce.
• Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads.
• Bring to a boil and simmer for 2 hours, skimming periodically.
• Strain through a chinois and return to pan.
• Reduce by half until sauce starts to thicken, about 30 minutes.
• In a small saucepan reduce heavy cream by half.
• Whisk heavy cream into sauce and finish by slowly adding remaining half stick of butter, 1 tablespoon at a time.
• Keep warm until ready to serve.

Lobster

• Marinate fillets in 1/4 cup olive oil, black pepper, and thyme for 1 hour at room temperature.
• Bring 2 cups of water to a boil in a medium saucepan.
• Reduce heat and slowly whisk in butter.
• Preheat a grill.
• Season fillets with salt and grill to desired temperature.
• Remove from grill and allow to rest for 4 minutes before serving.
• While fillets are resting, place lobster tails and claws in melted butter water and heat until warmed all the way through, about 3 minutes.
• Heat remaining 1/4 cup olive oil in a saute pan over medium heat.
• Add chopped garlic and blanched baby spinach, saute until heated through.

Final Steps

• For each dish, place a potato cake in the center of a plate.
• Top with sauteed spinach, and a lobster tail.
• Thinly slice the fillet into 6 slices and fan the fillet out in front of the potato and spinach.
• Top with the lobster claw and pour sauce around the plate.
• Serve spaetzle as a side dish.

• 01 January 0001