Lobster Thermichowder

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

Mise en Place
3/4 cup chicken stock, warmed 1/2 cup heavy cream
1 1/2 tbs wondra flour 1/2 cup parmesan cheese, grated
1 tbs sherry 2+2 tbs butter
2 tsp dijon mustard SPICES
VEGGIES 1/2 tsp paprika
2 tbs shallot, minced 1/8 tsp cayenne pepper
6 white mushrooms, sliced FRUITS
SEAFOOD 1 tbs lemon, juice
4 5-6 oz lobser tails,

1 pot
1 steamer insert
2 oven proof bowls
1 oven, at 450
1 skillet, medium low
1 bowl

Step Action
1 steam lobster tails 6 minutes, evac when done
2 in skillet, cook shallots and mushrooms in 2 tbs butter
3 meanwhile, remove meat from lobster tails, chop into spoonable chunks
4 when mushrooms and shallots are done evac to bowl
5 add remaining butter to now empty skillet, once it melts, whisk in flour, cook 2 minutes
6 off heat, slowly whisk in chicken stock and then cream
7 return skillet to heat then add in lobster, mushrooms, spices, mustard, sherry, and lemon juice
8 heat, stirring slowly until it begins to bubble
9 ladle mixture into bowls
10 cover with parm
11 cook in oven ~10 minutes until parm is melted
12 evac from oven and let cool 5 minutes
13 serve



A future revision of this may include potato, to push it even closer to chowder land.



Categories: Mains

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