The Colonel's Lobster Thermidor En Croûte

Name: The Colonel's Lobster Thermidor en Croûte (Upgraded)
Total time: 3 h
Yield: 4
Cuisine: Holiday
Ingredients: 2 Lobsters (1.5 - lbs each), cooked and meat removed; 1/2 cup Butter; 1/3 cup All-Purpose Flour; 2.5 cups Milk; 1/4 cup Dry Sherry; 1/4 cup Brandy; 1/2 cup Heavy Cream; 1.5 tbsp Dijon Mustard; 1/4 tsp Nutmeg, freshly grated; 1/3 cup Shallots, finely chopped; 3 cloves Garlic, minced; 1 tbsp Tarragon, chopped; 2 sheets Homemade Puff Pastry, chilled; 1/3 cup Gruyère Cheese, grated; 2 tbsp Chives, finely chopped

⏱3h

👥4

🔥900 cal

Medium

🍽️Holiday

A more nuanced Lobster Thermidor, featuring a brandy-infused sauce and a homemade puff pastry for a more sophisticated experience.

2 Lobsters (1.5 - lbs each), cooked and meat removed

1/2 cup Butter

1/3 cup All-Purpose Flour

2.5 cups Milk

1/4 cup Dry Sherry

See all 17 ingredients ↓

(0 reviews)

⏱3h

👥4

🔥900 cal

Medium

🍽️Holiday

A more nuanced Lobster Thermidor, featuring a brandy-infused sauce and a homemade puff pastry for a more sophisticated experience.

#Seafood #Baked #French Cuisine

Instructions

Preheat oven to 375°F (190°C).
Prepare the puff pastry according to your recipe and chill.
In a saucepan, melt Butter from Sauce group over medium heat. Whisk in Flour from Sauce group and cook for 2-3 minutes to create a roux.
Gradually whisk in Milk from Sauce group until smooth. Bring to a simmer, stirring constantly.
Stir in Sherry from Sauce group, Brandy from Sauce group, and Heavy Cream from Sauce group. Simmer for 5 minutes, stirring occasionally.
Stir in Dijon Mustard from Sauce group and Nutmeg from Sauce group. Season with Salt and White Pepper from Sauce group to taste.
In a separate pan, sauté Shallots and Garlic from Aromatics group in a little butter until softened. Add Tarragon from Aromatics group and cook for 1 minute.
Add the cooked Lobster meat to the sauce. Stir to coat evenly.
Roll out Puff Pastry from Crust group to fit a baking dish. Place the lobster mixture into the pastry-lined dish.
Sprinkle with Gruyère Cheese from Garnish group. Cover with another sheet of puff pastry, crimping the edges to seal.
Brush the top with an egg wash (not listed in ingredients). Bake for 25-30 minutes, or until golden brown and bubbly.
Garnish with Chives from Garnish group before serving.

Ingredients

2 2 Lobsters (1.5 - lbs each), cooked and meat removed
1/2 cup 120 mL Butter
1/3 cup 40 g All-Purpose Flour
2.5 cups 600 mL Milk
1/4 cup 60 mL Dry Sherry
1/4 cup 60 mL Brandy
1/2 cup 120 mL Heavy Cream
1.5 tbsp 22.5 mL Dijon Mustard
1/4 tsp 1.25 mL Nutmeg, freshly grated
Salt To taste
White Pepper To taste
1/3 cup 40 g Shallots, finely chopped
3 cloves 3 Garlic, minced
1 tbsp 15 mL Tarragon, chopped
2 sheets 500 g Homemade Puff Pastry, chilled
1/3 cup 40 g Gruyère Cheese, grated
2 tbsp 15 g Chives, finely chopped

Equipment

Saucepan
Baking Dish
Whisk
Rolling Pin

Instructions

Preheat oven to 375°F (190°C).
Prepare the puff pastry according to your recipe and chill.
In a saucepan, melt Butter from Sauce group over medium heat. Whisk in Flour from Sauce group and cook for 2-3 minutes to create a roux.
Gradually whisk in Milk from Sauce group until smooth. Bring to a simmer, stirring constantly.
Stir in Sherry from Sauce group, Brandy from Sauce group, and Heavy Cream from Sauce group. Simmer for 5 minutes, stirring occasionally.
Stir in Dijon Mustard from Sauce group and Nutmeg from Sauce group. Season with Salt and White Pepper from Sauce group to taste.
In a separate pan, sauté Shallots and Garlic from Aromatics group in a little butter until softened. Add Tarragon from Aromatics group and cook for 1 minute.
Add the cooked Lobster meat to the sauce. Stir to coat evenly.
Roll out Puff Pastry from Crust group to fit a baking dish. Place the lobster mixture into the pastry-lined dish.
Sprinkle with Gruyère Cheese from Garnish group. Cover with another sheet of puff pastry, crimping the edges to seal.
Brush the top with an egg wash (not listed in ingredients). Bake for 25-30 minutes, or until golden brown and bubbly.
Garnish with Chives from Garnish group before serving.

Nutrition per serving

Calories 900

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The Colonel's Lobster Thermidor En Croûte

The Colonel's Lobster Thermidor En Croûte

Ratings & Reviews

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