top of page

Lobster Thermidor at the Resort the Filipino way is meat and veggies stuffed in the shell, oh so well... !

  • Danny Peter Flores
  • Jul 22
  • 1 min read

Updated: Aug 23

Seafood Meat:

2-3 extra large lobsters

Makes 3/4 c lobster minced

1/2 c oil (canola) brushed on to broil lobster in the oven at HI-heat for 25 mins.


Veggies:

1/4 c red bell peppers minced

1/4 c green papaya minced

1/4 c carrots minced

1/4 c potatoes minced

1 tblsp basel

2 lemons sliced for trimming


Bechamel sauce:

1/4 c med-forte cheddar

1/4 c parmesan

2/3 c heavy cream

1/3 c H2O

2 tsp garlic

3 tsp onion

5 pinches salt

3 pinches blk pepper

1 large egg yolk

3/4 tsp mustard

2 tblsp bread crumbs as topping

3 tblsp butter

1 tblsp tarragon


La methode pour fait a la sauce bechamel ma maison:

Take the liquids and melt over MED-heat in a light sauce pan and whisk evenly until consistency is achieved then increase till the H2O and milk or cream simmers and thickens effectively to form the sauce.

Add in the solids and continue to whisk vigorously until it mixes homogeneously including the herbs (basel, tarragon).


Stuffing the shell with lobster meat:

Take the veggies and lobster meat and stir in homogeneously into the bechamel sauce and take the 4-6 shell halves and fill liberally and take care to sprinkle bread crumbs on top and bake quickly under HI-heat for 2-3 mins. and serve directly as 4 portions of thermidor.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

bottom of page