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Lobster Thermidor

Just before I get to the recipe, I want to say thank you to the 6000 visitors as of today, who have checked out this blog. You give me inspiration to keep going just when I think I should move on to something else!!

The following recipe was posted by Rachel Ray who has her own cooking show.  I almost hate to say that I was clearing out the freezer and found small lobster tails asking to be used for dinner…LOL. I know, its a little rich, but consider it for a special dinner, make that ROMANTIC dinner…hope you will have an opportunity to try it.

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Lobster Thermidor (Rachel Ray)

Ingredients

4 (6 to 8-ounce) packaged lobster tails,  jumbo shrimp or prawns can be substituted

  • 4 tablespoons butter, divided
  • 1 small white onion, finely chopped
  • 2 tablespoons all-purpose flour
  • Splash dry white wine or dry sherry
  • 1/2 cup milk, eyeball it
  • 1/3 cup grated white cheddar
  • 1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
  • 2 tablespoons Parmesan
  • 2 tablespoons bread crumbs
  • Lemon wedges, for garnish
  • Handful parsley leaves mixed with 2 cups baby greens, for plate garnish

Directions

Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells*, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.

Preheat your broiler to high.

Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and sauté.

Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells* in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.

  • I did not use the shells…so much for my presentation…
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Shellfish Bouillabaisse

So what can I do for New Year’s Eve? This tried and true recipe is certain to impress your guests. Yeah, I know that seafood can be expensive, but what the heck? Buy cheaper wine…LOL. As always my changes are noted in red….if you follow the recipe it should feed 8 people…

Shellfish Bouillabaisse (Adapted from Food Network’s Emeril Lagasse)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound chorizo, cut into 1-inch pieces (if you can’t find this use a good Italian sausage)
  • 3 cups julienne onions
  • 2 cups diced potatoes, blanched
  • 1 cup julienned red peppers
  • 1 cup julienned yellow peppers
  • 1/4 cup minced garlic
  • Essence, recipe follows or Old Bay Seasoning
  • 4 cups chopped peeled and seeded tomatoes or use 3 cans of chopped
  • 6 bay leaves
  • 1 pound lobster, split or (I bought four medium lobster tails and split them in half, leaving the shell on)
  • 2 pieces of a good white fish cut into chunks (optional)
  • 1/4 pound shrimp, peeled and tail on (I take the tails off)
  • 1/4 pound mussels or scallops (I used 8 and cut them in half as well)
  • 1 cup white wine
  • Few threads of saffron
  • 1/4 cup finely chopped parsley
  • Salt and pepper
  • 2 tablespoons chopped green onions
  • Small loaf of crusty bread

Directions

In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down and the soft-shells on top of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the vegetables and tomatoes on top of the lobsters and chorizo. Season the shrimp with Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer 1/2 of the chorizo over the shrimp. Lay the mussels or scallops over the tomatoes. Add the fish chunks. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread.

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.  Yield about 2/3 cups.

Seafood Lasagna

For a very special dinner, we like to prepare this seafood lasagna in a white sauce. Yes, it is very rich, but there is never any leftover!!! Use whatever seafood you favour, but I like shrimp, scallops, lobster or crab in any combination. Think New Year’s Eve!!! The recipe can easily be halved…

If seafood isn’t your thing, substitute chicken! Add some slivered almonds to the Parmesan cheese sprinkling….

Seafood Lasagna (Cooks.Com)

8 Tablespoons butter

8 Tablespoons all purpose flour

1 cup cream

1 cup milk

1 cup chicken broth

salt and pepper to taste

pinch of nutmeg

1 package “no-boil” lasagna

10 ounces of spinach (you could use frozen if thawed and drained)

16 ounces of ricotta cheese

8 ounces of mozzarella cheese (I preferred Manchego from Spain)

8 ounces of Provolone cheese

1 cup fresh sliced mushrooms

2 sliced onions

1/2 cup Parmesan cheese

1 tomato, cut and peeled

1 1/2 pounds of seafood

parsley and rosemary to taste

Sauce:

Melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly.

When everything is mixed, take it off the heat. Add salt and pepper and nutmeg.

Lasagna:

Saute onions and mushrooms in butter and a little oil. Add tomato, parsley and rosemary. Add all of the seafood.

Preparation:

In a greased lasagna pan pour some sauce, place a row of lasagna, followed by 1/2 of the seafood, some mozzarella or Manchego, ricotta (mixed with the spinach), and Provolone. Press it down before adding a second layer. Follow same order as first layer, ending with another layer of lasagna noodles and sauce to cover the noodles. Sprinkle with Parmesan and bake at 350 degrees for 35 – 40 minutes. Cover with foil if it is browning to rapidly!!!

It will be rich, so do not give your guests large portions to start with. Serve with a nice fresh salad.