Lobster Thermidor - Fancy Lobster Gratin
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Date: 2019-07-25
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Comments and reviews: 9
elephantcup
Your lobsters were dead for a while before they were disassembled and the tails frozen. Cooked meat from a fresh lobster should come out of the shell cleanly and hold together in a firm piece (like a cooked shrimp, not fall apart in shreds. Shellfish starts to rapidly decompose the instant it dies. Lobster should be killed in boiling water, that arrests the decomposition and keeps the flesh firm. Professional lobster operations boil them right on the boat fresh out of the water. Yours died in a box covered in wet newspaper and sat there for a day or so. Bought it at a good price? Maybe that's why you made thermador with it.
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Your lobsters were dead for a while before they were disassembled and the tails frozen. Cooked meat from a fresh lobster should come out of the shell cleanly and hold together in a firm piece (like a cooked shrimp, not fall apart in shreds. Shellfish starts to rapidly decompose the instant it dies. Lobster should be killed in boiling water, that arrests the decomposition and keeps the flesh firm. Professional lobster operations boil them right on the boat fresh out of the water. Yours died in a box covered in wet newspaper and sat there for a day or so. Bought it at a good price? Maybe that's why you made thermador with it.
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Brandon Ryu
Hey big dawg, it is I, your #1 fan. Happy to see you've matched your Christmas lobster recipe from the last holiday season with this powerful thermidor, but this is just a reminder that last year, we got a dank porchetta for new years. Expecting you to 1-up yourself in the next week. No pressure, honestly you do this to yourself. Happy holidays and new years Chef John, I've cherished your videos since they were ghetto low-def phone-camera-esque productions, and I will watch them til the bitter end when you've entirely sold out--product placements and all (jk.
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Hey big dawg, it is I, your #1 fan. Happy to see you've matched your Christmas lobster recipe from the last holiday season with this powerful thermidor, but this is just a reminder that last year, we got a dank porchetta for new years. Expecting you to 1-up yourself in the next week. No pressure, honestly you do this to yourself. Happy holidays and new years Chef John, I've cherished your videos since they were ghetto low-def phone-camera-esque productions, and I will watch them til the bitter end when you've entirely sold out--product placements and all (jk.
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Ken Logan
Thank You Chef John, My mom an excellent cook who followed Chef Graham Kerr use to make this for my birthday, she wrote down the recipe but of course her handwriting over the years began to fade and it was difficult to read her hadwriting. I have look at many, many other chefs ideas how this is done and none seemed to be how she did it. This is very close, I think she used dry sherry and dejion mustard and as you mentioned in the 60's that would be typical. I will play with both, but I thank you for doing this.
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Thank You Chef John, My mom an excellent cook who followed Chef Graham Kerr use to make this for my birthday, she wrote down the recipe but of course her handwriting over the years began to fade and it was difficult to read her hadwriting. I have look at many, many other chefs ideas how this is done and none seemed to be how she did it. This is very close, I think she used dry sherry and dejion mustard and as you mentioned in the 60's that would be typical. I will play with both, but I thank you for doing this.
reply
JC Thom
Every time Ive seen lobster tails on sale in NY, I thought of making this because I remember how great it was. But I also vaguely remembered how complicated the recipe from the 1950s was, so Id always default to the easier making of Lobster Newburgh served on toast points. Good, but not so much as Thermidor. Thanks for modernizing. The only thing Id change is to serve with a crusty artisan bread so theres something to soak up the great sauce. Loved it
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Every time Ive seen lobster tails on sale in NY, I thought of making this because I remember how great it was. But I also vaguely remembered how complicated the recipe from the 1950s was, so Id always default to the easier making of Lobster Newburgh served on toast points. Good, but not so much as Thermidor. Thanks for modernizing. The only thing Id change is to serve with a crusty artisan bread so theres something to soak up the great sauce. Loved it
reply
James Berry
I am a huge fan of Johns but he's way out here. This not Lobster Thermidor. Classics of French cuisine must at least have the main elements that give the dish its name. Done correctly Homard Thermidor is a relatively light dish. I'm sure this dish is delicious but it shouldn't be called Thermidor. Facon du John would be more appropriate.
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I am a huge fan of Johns but he's way out here. This not Lobster Thermidor. Classics of French cuisine must at least have the main elements that give the dish its name. Done correctly Homard Thermidor is a relatively light dish. I'm sure this dish is delicious but it shouldn't be called Thermidor. Facon du John would be more appropriate.
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Logan001
I made this tonight for a Christmas eve gift to my family. I went out and found Tarragon but F#ing forgot to put it inLuckily we had leftover stuffing (I added crab leg meat, so we'll for sure use the tarragon when we use the rest later this week for stuffed salmon. Everyone loved it. Thank you for sharing this wonderful recipe Chef John.
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I made this tonight for a Christmas eve gift to my family. I went out and found Tarragon but F#ing forgot to put it inLuckily we had leftover stuffing (I added crab leg meat, so we'll for sure use the tarragon when we use the rest later this week for stuffed salmon. Everyone loved it. Thank you for sharing this wonderful recipe Chef John.
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ladypoetess
Thank you for putting captions on your video, Chef John I've wanted to share your stuff to some friends of mine who are Deaf/HoH, but they wouldn't have gotten much out of the videos before. I'm so happy that your videos are going to be more accessible now, opening up your fantastic recipes to even more people.
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Thank you for putting captions on your video, Chef John I've wanted to share your stuff to some friends of mine who are Deaf/HoH, but they wouldn't have gotten much out of the videos before. I'm so happy that your videos are going to be more accessible now, opening up your fantastic recipes to even more people.
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cultclassic999
Chef John, FYI. Sometimes when an ad plays before the video, it just stops at the end of the ad, and does not transition to your video. Just happened again with Project Fi ad. You should contact YouTube/Google about this. Thanks for the video. That looked amazing.
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Chef John, FYI. Sometimes when an ad plays before the video, it just stops at the end of the ad, and does not transition to your video. Just happened again with Project Fi ad. You should contact YouTube/Google about this. Thanks for the video. That looked amazing.
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Endoph Daize
Easiest to not cut shell, but when ready to remove tail meat, pull center flipper off rear of tail and use thumb to push meat out of the shell. so easy, especially with small lobsters, but even up to 6 pound ones. BTW. their is meat in all those flippers.
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Easiest to not cut shell, but when ready to remove tail meat, pull center flipper off rear of tail and use thumb to push meat out of the shell. so easy, especially with small lobsters, but even up to 6 pound ones. BTW. their is meat in all those flippers.
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