Hummer thermidor
After two years in France at the cooking school, Mathias took an old French classic with him in his backpack. Here is our version of grilled and au gratin lobster thermidor. You're welcome.
Approach
Preheat the grill to 300 ° C. Split the lobster in the middle and remove the string in the middle of the tail and the pope, which is at the end of the head tip.
Salt and pepper the lobster meat, and brush with olive oil. Grill the lobster with the meat side down for 3-5 minutes on high heat, depending on the size.
Take the lobster off the grill and remove the meat from the tail and claw, but be sure to save the shell as a whole, as you will be gratinating in it later. You clean the claw by cracking it up with a nutcracker, or similar.
Cut the meat into coarse pieces, and start the sauce by putting the milk to heat (do not boil). Make the sauce by melting the butter in a saucepan and adding the flour that you whisk together. Add a little and a little of the hot milk while stirring and the sauce thickens. Grate the cheese and add half of each, and season with Dijon mustard, salt, pepper and finely chopped tarragon.
Turn the lobster meat into the sauce and put it back in the shell for gratinating. Sprinkle over the rest of the cheese. Put the lobster on indirect heat on the grill until it is golden and au gratin, approx. 5-6 minutes, depending on how efficient your grill is.
Ingredients
2 lobsters
1 tablespoon flour
1 tablespoon dairy butter
2 dl whole milk
1 teaspoon dijon mustard
1 color tarragon
40 g parmesan
80 g comté or other good and tasty solid cheese
Olive oil
Hummer thermidor
After two years in France at the cooking school, Mathias took an old French classic with him in his backpack. Here is our version of grilled and au gratin lobster thermidor. You're welcome.
Ingredients
2 lobsters
1 tablespoon flour
1 tablespoon dairy butter
2 dl whole milk
1 teaspoon dijon mustard
1 color tarragon
40 g parmesan
80 g comté or other good and tasty solid cheese
Olive oil
Approach
Preheat the grill to 300 ° C. Split the lobster in the middle and remove the string in the middle of the tail and the pope, which is at the end of the head tip.
Salt and pepper the lobster meat, and brush with olive oil. Grill the lobster with the meat side down for 3-5 minutes on high heat, depending on the size.
Take the lobster off the grill and remove the meat from the tail and claw, but be sure to save the shell as a whole, as you will be gratinating in it later. You clean the claw by cracking it up with a nutcracker, or similar.
Cut the meat into coarse pieces, and start the sauce by putting the milk to heat (do not boil). Make the sauce by melting the butter in a saucepan and adding the flour that you whisk together. Add a little and a little of the hot milk while stirring and the sauce thickens. Grate the cheese and add half of each, and season with Dijon mustard, salt, pepper and finely chopped tarragon.
Turn the lobster meat into the sauce and put it back in the shell for gratinating. Sprinkle over the rest of the cheese. Put the lobster on indirect heat on the grill until it is golden and au gratin, approx. 5-6 minutes, depending on how efficient your grill is.
