Resep Seafood: Lobster Thermidor

Once in a while may also present a special dish-style restaurant. Which the lobster is cooked with extra mushrooms and smothered in creamy hollandaise sauce savory. Wow, delicious!

ingredients:
700 g lobster intact
500 ml Lobster Cream Base
100 ml brandy
400 ml holandaise sauce
200 g parmesan cheese
40 g of salt
20 g of pepper powder
200 g onions
300 g carrots
100 g celery sticks
400 g button mushrooms
80 ml ​​white wine
600 ml fresh cream
400 ml fish veloute

hollandaise:
100 g red onions
60 g black pepper
80 ml ​​white wine vinegar
100 ml of lemon juice
20 g of chicken egg yolk
500 g of butter melting

How to Make:
Boil water in a large pot.
Enter whole lobster with head first into the pot.
Lift lobster and refrigerate.
Halve lobsters lengthwise in the back into two
Remove the lobster meat and cut into pieces.
Dispose of the dirt in the head, clean the shell.
Heat butter until melted.
Enter the mushrooms, stir until wilted and browned.
Add lobster meat, salt and pepper, stir well.
Add brnady, stir until boiling for 5 minutes.
Beat the egg yolks until blended.
Pour the hot cream portion, mix well.
Whisk constantly until thickened steamed manner and lift.
Enter chunks of lobster meat in a lobster shell.
Flush with his Hollandaise sauce.
Spray the top with a blow troch until slightly dry.
Serve.
Serving for 2 servings.