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LOBSTER
THERMIDOR WITH SHERRY SCENTED CREAM SAUCE |
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Ingredients:
4 2 Lb. Maine Lobsters
2 Tbsp.
Whole Butter
½ Cup Yellow Onions (chopped)
1 Tsp. Garlic (chopped)
Lobster Shells
1½ Cups Sherry Wine (divided)
2¼ Cup of Heavy Cream (divided)
1 Tsp. Tarragon (chopped)
1 Cup White Mushrooms (sliced)
1 Cup Shiitake Mushrooms (sliced)
1 Cup Portobello Mushrooms (sliced)
2 Tbsp. Olive Oil
½ Cup Mascarpone Cheese
1 Tbsp. Granulated Sugar
Salt and Pepper (to taste)
Method for
Lobster:
Boil the lobster in salted water for 5 minutes. Shock them with ice water
and drain. Pull the lobster tail meat out of the shell, as well as the
claw and knuckle meat. NOTE: reserve the shell for sauce making.
Method for
the Sauce:
In a saucepan combine butter with onions, garlic and lobster shells; sweat
until onions are translucent. Deglaze the pan with 1 cup of the Sherry
wine and cook on high heat until all the alcohol is evaporated. Add two
cups of heavy cream. Bring the sauce to a boil, turn down to a simmer
and cook for approximately 20 minutes. Strain the sauce and finish it
with chopped tarragon, salt and pepper to taste. This will yield approximately
1 cup of sauce.
Method for
Mushrooms Melange:
Cook mushrooms on high heat with olive oil. Season them with salt and
pepper to taste.
Method for
Mascarpone Cream:
Slowly whisk ½ cup of Sherry wine with ½ cup of Mascarpone
cheese. When well blended, add 1 tbsp. of sugar and ¼ cup of heavy
cream. Mix until a milk shake consistency is achieved.
Presentation:
In a serving bowl, place warm mushroom mixture in center. Place warm sliced
lobster tail around the mushrooms, place claw meat in center along with
the knuckle meat. Ladle 2 ounces of sauce over lobster and mushrooms.
Finish with the Sherry Mascarpone Cream either in a Sherry glass on the
side or a dollop on top of the lobster itself.
Yield: 4 portions
From
the kitchens of the Walt Disney World Swan and Dolphin Hotel