How to Cook a Moose: A Culinary Memoir by Christensen Kate

Author:Christensen, Kate [Christensen, Kate]
Language: eng
Format: epub
Tags: Cookbooks, History
ISBN: 9781939017741
Amazon: B016N22THK
Goodreads: 27235305
Publisher: Islandport Press
Published: 2015-10-13T07:00:00+00:00

Lobster Thermidor (adapted from Louis P. De Gouy, Gourmet magazine, 1941)

2 (2 lb.) live lobsters

1/2 stick (1/4 cup) unsalted butter

1/4 lb. mushrooms, trimmed and thinly sliced

2 large or 4 small shallots, minced

1/2 tsp paprika

1/8 tsp salt

1/4 tsp black pepper

1 tsp mustard powder

4 T medium-dry sherry

1 cup heavy cream, scalded

1 cup lobster liquor (liquid from the shells, reserved)

2 large egg yolks

1/3 cup plus 1/2 cup grated Gruyère

Plunge lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat, 10 minutes from the time they enter the water, then transfer with tongs to sink to cool.

When lobsters are cool enough to handle, twist off claws and crack them, then remove meat and roe. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.

Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook shallots and mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add roe, lobster meat, paprika, mustard, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 2 T sherry, 1/2 cup hot cream, 1/3 cup Gruyère, and the lobster liquor, and simmer 5 minutes.

Meanwhile, whisk together yolks and remaining 2 T sherry in a small bowl or the top of a double boiler. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and, over simmering water, cook the custard, still whisking constantly, until it is slightly thickened and registers 160 degrees F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.

Preheat broiler. (If you don’t have a broiler, use a blowtorch.)

Arrange lobster shells, cut sides up, in a shallow baking pan and divide lobster with some of the sauce into shells. Cover with 1/2 cup grated Gruyère, divided. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side, with wedges of lemon. Serves 4.

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