Chef Aidy

Tropical Lobster

I think it is the most beautiful lobster compared to an Australian or Maine lobsters. Never used it when I was in New York coz duh…its tropical and i guess nobody really use them there. Anyway the best way to cook them is either steam, grill or something like a thermidor. I like it grilled best and serve them with clarified butter. You can flavor the butter too with herbs, chilli etc.

The other thing you can do is make a thermidor. The recipe that i got from Julia Child which I think is the best way to do it can be found here. I did it a bit different at shook to save time and also to make it easier especially when we got busy he he. Instead of using cream, I used lobster bisque and then add the lobster to it. The recipe is as follow..as always no measurement coz I always believe that you’ll do better the next time around. Just have to trust your taste bud.

1-saute some shallot..bit of garlic if you like.

2-add mushroom ( i use the ragout that i have in the restaurant, or you can use fresh ones..better yet mix different kinds)

3-cook a bit then pour in some cognac—reduce

4-add a bit of cream—-reduce

5-add lobster bisque, herbs and season with salt and pepper–SET ASIDE

6-kill the lobster;-)…cut in two (you can do this first before doin the sauce; its up to you) and clean it

7-put in hot water…7 min or so …to loosen up the meat. Pull it out from the shell and put it aside.

8-put the shell in the oven..to dry it and kinda roast it a bit for the aroma..(gonna use it to hold the lobster meat)

9-cut the lobster meat to about 1″ thick…just not too small because you want the lobster to be juicy when you cook em.

10-add to the mix of cream and lobster bisque…COOK… you know what to do..add seasoning to fine-tune the taste..lemon for acid, herbs like tarragon or parsley.

11-add gruyere(or parmesan..whatever u like)..cook till it melts…almost there.