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DrAndy

For that special meal for two, you can't beat a lobster, and cooked "thermidor" is very romantic and not too difficult

First the recipe



OK so now you have to go and buy the lobster. We went to the small seaside town of Hastings, in SE England. They still have a fishing industry and several stalls sell local caught produce, including lobsters




In case Smeg wants to scrutinise this pic, I cannot confirm it is myself, although he may want to believe it is. The jeans are genuine Levi 501s.

Pick either two small ones, or a larger one about 1kg. Anything bigger can be quite tough as they would be getting a bit old. Make sure it is lively, and keep it cool until you cook it.

So, boil up a few litres of salted water and throw the poor beastie in (if you are faint hearted, or like to be kind to animals, keep it in the freezer for 15 minutes and that will kill it.




After about 20 minutes (or 10 minutes for 2 small ones), take it out and let cool




Make the bechamel sauce (as per any recipe book)
This is my milk about to be boiled up with carrots, spring onions etc etc




OK, so take off the claws and legs and place the lobster on its back and cut lengthways in half




Take all the meat and eggs (if any) out and put into the completed bechamel sauce. Mix up and then put the mixture back into the half shells.



Sprinkle the parmesan cheese on top and put under a hot grill to brown

serve on warm plates



maybe serve with fresh French beans and button mushrooms
and champagne, or near equivalent





bon appetit

__________________
keep 'em coming

chitown

Looks delicious Dr. A and nice pics too.


Smeg? Who that?

Oh the closet TEFLer. No one pays any attention to him, so don't you either.

DrAndy

Thanks Chitown, it was very tasty indeed!

as for Smeg, that was a little remark for him as he seems to scrutinise any pics that are put up to try to get something he can use in his nefarious activities
(for example, see my "Thailand in London" thread)

ChiangMai noon

very good.

how much is a lobster in hastings?

Smeg

Not only has Dr Andy tracked and flamed nearly every post I have made over 2.5 years, but now it seems he feels some weird need to mention me in every OP he writes and try to make out that I am the stalker. (twice in 2 days so far). What an obsessed oddball.

chitown

I saw that too. Let him scrutinize.

His insecurity shines through in each letter he pecks out.

I can almost see his sour puss typing away.

The negativity that surrounds him must be overwhelming.

DrAndy

If you go to the best stall, and she likes you, it is £7.5 per pound, around £16.5 per kg

that lobster cost about B1000

DrAndy

yipee, paranoia rules

I have a weird need, I do, I do

anyway Smeg, now you are in this thread (I am sure by mistake, not because you are stalking), what do you think of lobster? how would you cook it?

Smeg

^ I have never cooked it but intend to try soon as I have a brand new kitchen to play in.

It does seem that your subconcious is urging you to even turn your food threads into a flame fest by baiting me. What is going on in that noggin of yours?

DrAndy

Well, do try, it is fun

after all, I do believe it was you who scrutinised a picture I put up in the travel section and then proceeded to attempt to denigrate me.

as for my subconcious, no, it is all done conciously; and this is my first thread in the food section, so don't exaggerate. Mind you, you did take the bait!

Texpat

Nice pics/recipe Andy. Looks good.

DrAndy

thanks Tex

Timber

Nice, I would kill for those lobsters here, they are near impossible to find and when you do they're frozen and ridiculously overpriced. Truly a great dish, kudos to you.

jizzybloke

Cheers DrA, i love a lobster but i'd rather someone else cooks it for me i'd only fvck it up!

aging one

Looks great, and a very complete description how to do it. The only thing I would change is. Once the lobster is done remove it from the boiling water and plunge it in an ice bath. This way it cannot overcook. A big lobster will continue to cook if just taken from the water and allowed to cool naturally. The ice bath seems to firm up the meat a bit as well.

Indoexile

looks delicious, and recipe not too ahrd, I might try it.

DrAndy

Probably true AO, but it is difficult to tell when it is cooked exactly anyway

I suppose with this dish, if you undercook it slightly, then it can be cooked a little more in the sauce, then all is not lost

if it gets overcooked, it may be a bit stringy.

El Gibbon

We'll talk on Friday, depending on how bad you want them they CAN be had.

E. G.

DrAndy

I have seen them in Bkk, but they come from warm waters

The cold water ones are said to be the best, texture and flavour

aging one

I am gonna try that recipe. Soon. But I wish I could get cold water lobster. Ah, what the hell.