Recipe: Lobster Thermidor and Lobster Mornay

Dear Chris & Halyna: The description dear Halyna provided sounds a lot like a lobster Thermidor or Seafood Mornay. I will provide both recipes at the end of this post.

Gladys's interpretation:

According to the description you should cook the Crawfish & shrimps (boiled or steamed); peel or you can leave them with their natural shells, but removing carefully the veins; saute them in butter, wine & some parsley; clean & slice the mushrooms & add them to the saute ; prepare a good Bechamel Sauce or Mornay Sauce & add it to the mixture; cook for a few minutes until well mixed; remove the mixture to an oven pan; cover the mixture with some Romano Cheese & Monterey Jack Cheese (a mixture of both cheeses)& preheat the oven to 375F or 400F.

Put the Seafood Fondeaux in the preheated oven & cook uncovered until the cheese mixture is melted & golden in color (about 10 to 15 minutes).

I have never tasted the original but it makes sense to cook it this way, according to what was described by dearest Halyna.

Here are the promised recipes which are a base for your desired Seafood Fondeaux:

LOBSTER THERMIDOR
Servings: 4

Lobster Thermidor is a rich dish that is said to have been named by Napoleon after the month in which he first tasted it. Thermidor was the 11th month of the Republican calendar used briefly after the French Revolution. It consists of lobster tail meat that has been cooked and removed from the shell and tossed with a bechamel sauce, then topped with Parmesan cheese and browned in a broiler.

To steep the lobsters:
2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water
enough water to completely cover lobsters

Place lobsters in a stockpot or other heat-proof container with a lid.

Bring water and vinegar to a rolling boil and then pour over lobsters and cover.

Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters.

Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.

Twist off the tails from the body and pull off the flippers from the end of the tail.

Push the meat out through the large end of the tail. Remove the vein from the center of the tail.

After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.

Remove the meat from the knuckles. Reserve the tail shells and cut out the thin underside of them with scissors.

BECHAMEL SAUCE:
(Yields 1 quart)

1 yellow onion, small dice
1 small carrot, peeled and small dice
1 celery rib, small dice
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups scalded milk
Small bouquet garni
salt
freshly ground white pepper
pinch of nutmeg
pinch of cayenne
3/4 cup heavy cream
2 egg yolks
1 tablespoon chopped fresh tarragon
1/2 cup grated parmesan

Preheat oven to 425 degrees.

Melt butter in a saucepan and saute onion, carrot and celery until translucent.

Add flour and stir well until flour is completely incorporated. Add milk 1/3 at a time, whisking well at each addition. Add bouquet garni and dry seasonings, simmer for 15 minutes.

In a small mixing bowl, whisk together egg yolks and cream.

Take sauce off of the heat and whisk in cream and yolk combination.

Rough chop the lobster meat, place in a mixing bowl and toss with half of the hot bechamel.

Place lobster tail shells on a baking sheet or in a casserole dish, spoon mixture into shells and top with remaining bechamel and grated parmesan.

Bake in oven at 425 for 12 minutes or until parmesan is golden brown.

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LOBSTER MORNAY

1 cooked lobster
1 1/4 cups milk
1 slice onion
1 bay leaf
6 black peppercorns
1 oz butter
2 tblsp flour
2 tblsp cream
pinch of nutmeg
2 oz cheddar, grated
pinch of paprika, to garnish

Using a sharp knife, cut the lobster in half lengthways through the shell. Lift the meat from the tail and body.

Remove the cream colored vein and body matter and discard.

Cut the meat into 1/2 inch pieces and refrigerate. Wash the head and shell halves, drain and pat dry and set aside. Heat the milk, onion, bay leaf, and peppercorns in a small pan and bring to a boil. Remove from heat, cover and leave for 15 minute. Strain. Melt the butter in a large pan, stir in the flour and cook for 1 minute, or until pale and foaming. Remove from heat and gradually stir in milk. Remove from heat and stir constantly until the mixture boils and thickens. Reduce heat and simmer for 1 minute. Stir in the cream. Season with the nutmeg and salt and pepper to taste.

Fold the lobster meat through the sauce. Stir over low heat until the lobster is heated through. Spoon the mixture into the shells and sprinkle with cheese. Heat the grill or broiler and place the lobster for 2 minutes or until the cheese is melted. Sprinkle with paprika. Serve with your choice of sides.