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 | |||
|---|---|---|---|
| STAPLES | DAIRY | ||
| 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, | ||
| Equipment | |
|---|---|
| 1 | pot |
| 1 | steamer insert |
| 2 | oven proof bowls |
| 1 | oven, at 450 |
| 1 | skillet, medium low |
| 1 | bowl |
| Directions | |
|---|---|
| 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
