LOBSTER THERMIDOR WITH SHERRY SCENTED CREAM SAUCE MUSHROOM MELANGE

Ingredients:
4 2 Lb. Maine Lobsters
2 Tbsp. Whole Butter
½ Cup Yellow Onions (chopped)
1 Tsp. Garlic (chopped)
Lobster Shells
1½ Cups Sherry Wine (divided)
2¼ Cup of Heavy Cream (divided)
1 Tsp. Tarragon (chopped)
1 Cup White Mushrooms (sliced)
1 Cup Shiitake Mushrooms (sliced)
1 Cup Portobello Mushrooms (sliced)
2 Tbsp. Olive Oil
½ Cup Mascarpone Cheese
1 Tbsp. Granulated Sugar
Salt and Pepper (to taste)


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Method for Lobster:
Boil the lobster in salted water for 5 minutes. Shock them with ice water and drain. Pull the lobster tail meat out of the shell, as well as the claw and knuckle meat. NOTE: reserve the shell for sauce making.

Method for the Sauce:
In a saucepan combine butter with onions, garlic and lobster shells; sweat until onions are translucent. Deglaze the pan with 1 cup of the Sherry wine and cook on high heat until all the alcohol is evaporated. Add two cups of heavy cream. Bring the sauce to a boil, turn down to a simmer and cook for approximately 20 minutes. Strain the sauce and finish it with chopped tarragon, salt and pepper to taste. This will yield approximately 1 cup of sauce.

Method for Mushrooms Melange:
Cook mushrooms on high heat with olive oil. Season them with salt and pepper to taste.

Method for Mascarpone Cream:
Slowly whisk ½ cup of Sherry wine with ½ cup of Mascarpone cheese. When well blended, add 1 tbsp. of sugar and ¼ cup of heavy cream. Mix until a milk shake consistency is achieved.

Presentation:
In a serving bowl, place warm mushroom mixture in center. Place warm sliced lobster tail around the mushrooms, place claw meat in center along with the knuckle meat. Ladle 2 ounces of sauce over lobster and mushrooms. Finish with the Sherry Mascarpone Cream either in a Sherry glass on the side or a dollop on top of the lobster itself.

Yield: 4 portions

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