MainsJanuary 1, 2018
Lobster Thermichowder
Thermichowder – a cross between lobster thermidor and lobster chowder. This uses thermidor ingredients but keeps it saucy like a chowder. Whatever you want to call it, it’s super tasty and a great addition to the repertoire.
Serves 2
A future revision of this may include potato, to push it even closer to chowder land.
Mise en Place
Staples
- 3/4 cupchicken stock, warmed
- 1 1/2 tbswondra flour
- 1 tbssherry
- 2 tspdijon mustard
Dairy
- 1/2 cupheavy cream
- 1/2 cupparmesan cheese, grated
- 2+2 tbsbutter
Spices
- 1/2 tsppaprika
- 1/8 tspcayenne pepper
Veggies
- 2 tbsshallot, minced
- 6white mushrooms, sliced
Fruits
- 1 tbslemon, juice
Seafood
- 4 5-6 ozlobser tails,
Equipment
- 1pot
- 1steamer insert
- 2oven proof bowls
- 1oven, at 450
- 1skillet, medium low
- 1bowl
Directions
- steam lobster tails 6 minutes, evac when done
- in skillet, cook shallots and mushrooms in 2 tbs butter
- meanwhile, remove meat from lobster tails, chop into spoonable chunks
- when mushrooms and shallots are done evac to bowl
- add remaining butter to now empty skillet, once it melts, whisk in flour, cook 2 minutes
- off heat, slowly whisk in chicken stock and then cream
- return skillet to heat then add in lobster, mushrooms, spices, mustard, sherry, and lemon juice
- heat, stirring slowly until it begins to bubble
- ladle mixture into bowls
- cover with parm
- cook in oven ~10 minutes until parm is melted
- evac from oven and let cool 5 minutes
- serve