MainsJanuary 1, 2018

Lobster Thermichowder

Name: Lobster Thermichowder
Ingredients: 3/4 cup chicken stock, warmed; 1 1/2 tbs wondra flour; 1 tbs sherry; 2 tsp dijon mustard; 1/2 cup heavy cream; 1/2 cup parmesan cheese, grated; 2+2 tbs butter; 1/2 tsp paprika; 1/8 tsp cayenne pepper; 2 tbs shallot, minced; 6 white mushrooms, sliced; 1 tbs lemon, juice; 4 5-6 oz lobser tails,

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

#Lobster #Seafood #Soup