{"product_id":"lobster-thermidor","title":"Lobster Thermidor","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 whole lobsters, 1.5 pounds each\u003c\/li\u003e\n\u003cli\u003e4 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e2 tablespoons shallots, minced\u003c\/li\u003e\n\u003cli\u003e8 ounces mushrooms, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour\u003c\/li\u003e\n\u003cli\u003e1 cup whole milk\u003c\/li\u003e\n\u003cli\u003e1\/2 cup dry white wine\u003c\/li\u003e\n\u003cli\u003e1\/4 cup lobster or chicken stock\u003c\/li\u003e\n\u003cli\u003e2 egg yolks\u003c\/li\u003e\n\u003cli\u003e1\/4 cup heavy cream\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 tablespoon tarragon, fresh and chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon parsley, fresh and chopped\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon cayenne pepper\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper to taste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e2 tablespoons breadcrumbs\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 400°F (200°C).\u003c\/li\u003e\n\u003cli\u003eBring a large pot of salted water to boil and cook lobsters for 8-10 minutes until partially cooked.\u003c\/li\u003e\n\u003cli\u003eRemove lobsters and let cool slightly, then split lengthwise and remove meat, reserving shells.\u003c\/li\u003e\n\u003cli\u003eChop lobster meat into bite-sized pieces and set aside.\u003c\/li\u003e\n\u003cli\u003eMelt butter in a large saucepan over medium heat and sauté shallots for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd mushrooms and cook for 5 minutes until softened.\u003c\/li\u003e\n\u003cli\u003eSprinkle flour over vegetables and stir constantly for 1 minute to create a roux.\u003c\/li\u003e\n\u003cli\u003eGradually add milk, wine, and stock while whisking to avoid lumps.\u003c\/li\u003e\n\u003cli\u003eSimmer for 5 minutes until sauce thickens, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, whisk together egg yolks and heavy cream.\u003c\/li\u003e\n\u003cli\u003eRemove sauce from heat and slowly temper egg mixture by whisking it into the warm sauce.\u003c\/li\u003e\n\u003cli\u003eReturn to low heat and stir constantly for 2 minutes until creamy, do not boil.\u003c\/li\u003e\n\u003cli\u003eStir in lobster meat, mustard, tarragon, parsley, cayenne pepper, salt, and pepper.\u003c\/li\u003e\n\u003cli\u003eSpoon mixture into reserved lobster shells and place on a baking sheet.\u003c\/li\u003e\n\u003cli\u003eMix Parmesan and breadcrumbs together and sprinkle over each lobster half.\u003c\/li\u003e\n\u003cli\u003eBake for 12-15 minutes until golden and heated through.\u003c\/li\u003e\n\u003cli\u003eServe immediately while hot.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a lobster cracker and pick for easier meat removal from shells.\u003c\/li\u003e\n\u003cli\u003ePartially cooking lobsters first makes them easier to handle and split cleanly.\u003c\/li\u003e\n\u003cli\u003eTemper egg yolks slowly to prevent scrambling when adding to hot sauce.\u003c\/li\u003e\n\u003cli\u003eDo not let sauce boil after adding eggs to maintain creamy texture.\u003c\/li\u003e\n\u003cli\u003eThis dish is best served immediately after baking for optimal presentation.\u003c\/li\u003e\n\u003cli\u003ePre-make the filling up to 2 hours ahead and refrigerate, then bake when ready to serve.\u003c\/li\u003e\n\u003cli\u003eA sharp knife dipped in hot water makes splitting lobster shells cleaner.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":50115229417569,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Lobster_Thermidor.jpg?v=1793997003","url":"https:\/\/www.pantribot.com\/products\/lobster-thermidor","provider":"PantriBot","version":"1.0","type":"link"}