Lobster Thermador Recipe

• The claw and tail meat of 2 whole lobsters (roasted in the oven for 15 min and cut up)
• meat juices, or possibly bouillon
• Fish fumet
• White wine
• Chervil
• Tarragon
• Shallots, minced fine
• Heavy cream
• English mustard
• Parmesan cheese

1. Split the live lobsters in two, lengthwise.
2. Crack the shell of the claws and remove the gills.
3. Season the lobster halves with salt and roast in the oven for 15-20 min.
4. Remove and dice the flesh from the claws and tails.
5. Prepare the stock using equal portions of meat juices, fish fumet, and white wine flavored with chervil, tarragon and minced shallots.
6. Boil it down to a concentrated consistency, then add in heavy cream and English mustard.
7. Boil the sauce for a few min, then whisk in some fresh butter (cool cut into cubes and in 1/3 of the volume of the sauce).
8. Pour a little of this sauce in the shells of the lobsters.
9. Fill the shells with the flesh of the lobsters.
10. Cover with the remainder of the sauce, sprinkle with a little Parmesan cheese and brown rapidly in a very warm oven.

lobsters, meat juices, fumet, white wine, chervil, tarragon, shallots, heavy cream, mustard, parmesan cheese

Taken from cookeatshare.com/recipes/lobster-thermador-52856 (may not work)