Homard thermidor
| Preparation Time : 20 min Cook time : 10 min Servings : 4 |
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Ingredients
| 2 | cooked lobsters |
| 375 ml | fish aroma |
| 125 ml | cream 35% |
| 2 1/2 table cup | Dijon mustard |
| 1 pincée | nutmeg |
| 2 table cup | cognac or sherry |
| With the taste | salt and pepper |
| 3/4 the cup | paprika |
| 125 ml | grated Gruyere |
Preparation
- Preheat the furnace with broil.
- Detach the grips and to extract the flesh from it.
- Cut the carapace into two over the length, to withdraw the flesh, to withdraw the entrails and to reserve the 4 half-carapaces.
- Heat the aroma in a pan, to add to it the cream, mustard, the nutmeg and the cognac.
- Salt and pepper and add paprika.
- Add the lobster flesh and to heat with soft fire until it is hot, approximately 3 min.
- Deposit half-carapaces on a plate with dimensions crossed to the top, then to fill them with the mixture of lobster.
- Powder with Gruyere and to put under the broil, to approximately 12 cm of the heater, until formation from a gilded crust, 5 min maximum.
- Be useful, accompanied by salade useful, accompanied by salad.
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