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Post by nutsberryfarm 🏜 on Dec 15, 2019 1:37:23 GMT
 www.saveur.com/article/Recipes/Lobster-Thermidor/The signature dish at the Cape Cod Room in Chicago's famed Drake Hotel features chunks of tender lobster and mushrooms swathed in a mustard–cream sauce, placed in a lobster shell, and broiled under a Gruyère crust. Yield: serves 4 Ingredients Salt, to taste 2 lobsters (about 1 1/2 lbs. each) 2 cups milk 7 tbsp. unsalted butter 1⁄4 cup flour 1 tsp. ground nutmeg Freshly ground black pepper, to taste 2 shallots, finely chopped 1⁄2 lb. cremini mushrooms, quartered 1 cup white wine 1 1⁄2 cups heavy cream 1 tbsp. finely chopped chervil 1⁄8 tsp. cayenne 1⁄2 tsp. dry mustard 1⁄2 lb. Gruyère, grated Instructions Bring a pot of salted water to a boil. Add lobsters; boil for 5 minutes. Drain; halve each lengthwise. Remove and crack claws. Remove meat from bodies and claws; cut into chunks. Scrape shells' insides clean; set meat and shells aside. Bring milk to a boil; set aside. Melt 4 tbsp. of the butter in a pan over medium heat. Add flour and cook until golden, 1–2 minutes. Add milk while whisking; increase heat to medium; boil. Cook, stirring, until thickened, 2–3 minutes. Add nutmeg and salt and pepper; keep sauce warm. Heat broiler. Heat remaining 3 tbsp. of the butter in a skillet over medium-high heat. Add shallots; cook until golden, 1–2 minutes. Add mushrooms; cook until softened, 4–5 minutes. Add wine; cook until reduced by two-thirds, 4–5 minutes. Whisk in cream, chervil, cayenne, and reserved sauce. Reduce heat to medium-low; cook until thickened, 3–4 minutes. Add lobster; stir in mustard and 3⁄4 cup cheese. Divide half of lobster sauce between shells; sprinkle remaining cheese over top. Broil lobster halves on a baking sheet until bubbly, 2–3 minutes. Serve with remaining sauce.
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Post by RiP, IMDb on Dec 15, 2019 7:50:42 GMT
saveur.com/article/Recipes/Lobster-Thermidor
The signature dish at the Cape Cod Room in Chicago's famed Drake Hotel features chunks of tender lobster and mushrooms swathed in a mustard–cream sauce, placed in a lobster shell, and broiled under a Gruyère crust.
Yield: serves 4
Ingredients
Salt, to taste
2 lobsters (about 1 1/2 lbs. each)
2 cups milk
7 tbsp. unsalted butter
1⁄4 cup flour
1 tsp. ground nutmeg
Freshly ground black pepper, to taste
2 shallots, finely chopped
1⁄2 lb. cremini mushrooms, quartered
1 cup white wine
1 1⁄2 cups heavy cream
1 tbsp. finely chopped chervil
1⁄8 tsp. cayenne
1⁄2 tsp. dry mustard
1⁄2 lb. Gruyère, grated
Instructions
Bring a pot of salted water to a boil. Add lobsters; boil for 5 minutes. Drain; halve each lengthwise. Remove and crack claws. Remove meat from bodies and claws; cut into chunks. Scrape shells' insides clean; set meat and shells aside.
Bring milk to a boil; set aside. Melt 4 tbsp. of the butter in a pan over medium heat. Add flour and cook until golden, 1–2 minutes. Add milk while whisking; increase heat to medium; boil. Cook, stirring, until thickened, 2–3 minutes.
Add nutmeg and salt and pepper; keep sauce warm.
Heat broiler.
Heat remaining 3 tbsp. of the butter in a skillet over medium-high heat. Add shallots; cook until golden, 1–2 minutes. Add mushrooms; cook until softened, 4–5 minutes. Add wine; cook until reduced by two-thirds, 4–5 minutes. Whisk in cream, chervil, cayenne, and reserved sauce. Reduce heat to medium-low; cook until thickened, 3–4 minutes. Add lobster; stir in mustard and 3⁄4 cup cheese. Divide half of lobster sauce between shells; sprinkle remaining cheese over top. Broil lobster halves on a baking sheet until bubbly, 2–3 minutes. Serve with remaining sauce.
 
 
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Post by NJtoTX on Dec 15, 2019 14:54:45 GMT
Or Lobster Thermidor au Crevette with a Mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam.
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Post by wickedkittiesmom on Dec 15, 2019 16:23:33 GMT
I never had the lobster Thermidor but when I was a child, my aunt took me to lunch at the Drake hotel a few times before taking me to a matinee, museum, etc. I have no significant memories but do remember being taken there, I do remember our meals at the Palmer House for some reason. My aunt (father's sister) saw to my cultural experiences while my maternal grandfather saw to my more pagan and off the wall experiences. I enjoyed both. I also remember Xmas lunch at the Walnut Room at Marshall Fields. Sorry - just an old lady (?) going down memory lane.
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Post by divtal on Dec 15, 2019 19:39:50 GMT
Or Lobster Thermidor au Crevette with a Mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam.  I had Lobster Thermidor once, years ago. I was with a small group at a restaurant, and everyone was excited about ordering it. I love seafood, so I went along. Never, again! It was beyond "too rich." Now that I see the recipe, I understand why I found it almost sickening.
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Post by nutsberryfarm 🏜 on Dec 16, 2019 1:39:07 GMT
I never had the lobster Thermidor but when I was a child, my aunt took me to lunch at the Drake hotel a few times before taking me to a matinee, museum, etc. I have no significant memories but do remember being taken there, I do remember our meals at the Palmer House for some reason. My aunt (father's sister) saw to my cultural experiences while my maternal grandfather saw to my more pagan and off the wall experiences. I enjoyed both. I also remember Xmas lunch at the Walnut Room at Marshall Fields. Sorry - just an old lady (?) going down memory lane. lucky you! thanks for sharing. palmer house is where i stay when i visit. going back in march...
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Post by koskiewicz on Dec 16, 2019 4:14:00 GMT
Never had it at that hotel. But in recent times, as a member of the American Legion, I've had the Danish lobster dish at the Elk's Club during our monthly meeting and it is excellent.
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Post by wickedkittiesmom on Dec 16, 2019 9:45:30 GMT
lucky you! thanks for sharing. palmer house is where i stay when i visit. going back in march... We used to eat at The French Quarter in the Palmer House, I don't know if they still have that restaurant . The Palmer House also used to have a good coffee shop. I also remember they also had their own distinctive silver ware.
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Post by nutsberryfarm 🏜 on Dec 16, 2019 20:52:06 GMT
lucky you! thanks for sharing. palmer house is where i stay when i visit. going back in march... We used to eat at The French Quarter in the Palmer House, I don't know if they still have that restaurant . The Palmer House also used to have a good coffee shop. I also remember they also had their own distinctive silver ware. nice! i love their coffee...and good with: apparently, the brownie was invented there!
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