Lobster Thermidor & Garlic Cream Sauce

Pestaim jumpa lobster eksotik besau gini. Selalu ciput2 jer. Teringin, kami beli ler sekor mkn kongsi2 fa chai. Mujur murah je. kalo tk  tak mampu ler nk gigit cengkerang lobster neh ha..Resipi thermidor ni kite cilok kt tenet… pastu tambah ayam bakar ciket (ckt ke tuh?eheh) Ayam tu bakar je dlm oven, pastu buat garlic cream sauce… Esh, takotlah nak timbang berat. Risau nombor2 ganjil plak kang yg keluar.heheh

Lobster Thermidor Recipe- from gourmetlobsterrecipes. kite ejas sikit2.

• 1 (1 1/2 pound) medium Cooked Lobster
• 2 tablespoons Butter
• 1 Shallot, finely chopped
• 1 3/8 cups Fresh Fish Stock-kite guna chicken stock
• 1/4 cup Double Cream-kite guna creme fraiche
• 1/2 teaspoon Hot English Mustard
• 1 tablespoon Fresh Lemon Juice
• 2 tablespoons chopped Fresh Parsley
• Salt and Freshly Ground Black Pepper, to taste
• 1/4 cup Freshly Grated Parmesan Cheese-kite guna grated mozarella cheese

1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
3. Preheat your oven’s broiler. I used 200′C.
4. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
5. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Garlic Cream Sauce Recipe-from http://theenglishkitchen.blogspot.com. Pun ejas sket2.

• 1 tablespoon olive oil
• 1 clove garlic, peeled and crushed
• 1/2 cup chicken broth
• 2 tablespoon whole grain french mustard
• 300gm double cream/creme fraiche

1. Heat up the oil under medium heat.
2. Add the garlic to the pan and cook, stirring until fragrant.  Don’t brown.
3. Tip in the broth.  Bring to the boil, scraping up the pan drippings and crispy bits.  Boil until reduced by half.
4. Add the cream and mustard.  Bring back to the boil.  Boil, stirring, until the mixture thicken slightly.
5. Spoon the sauce over grilled chicken.

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