Best Lobster With Paprika Cream Sauce Recipes

LOBSTER THERMIDOR

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• With a sharp chef's knife, split each live lobster in half lengthwise, starting with the head and working the knife back toward the tail. When you begin at the head end, the process kills the lobster instantly .
• Brush the lobster with the olive oil and bake for 15 minutes.
• Remove the lobster from the oven and let it cool.
• Gather the ingredients.
• In a small skillet or saucepan, make a roux by melting the butter over medium heat and adding the flour, 1 spoonful at a time, mixing vigorously.
• Continue cooking and whisking until the roux is blonde or caramel in color, about 3 to 4 minutes.
• Add the stock and whisk well to combine.
• Let the mixture come to a simmer, about 2 minutes, then slowly add the milk, whisking continuously.
• After the mixture has simmered again-about 2 more minutes-add some salt and pepper to taste and then the nutmeg. Be mindful of not letting the béchamel boil. Remove from the heat and set aside.
• Gather the ingredients.
• With the help of a fork, remove the meat from all parts of the cooled lobster. Reserve the empty lobster shells (just the main body) for the dish.
• Chop the lobster meat coarsely.
• In a small frying pan over medium-high heat, add the wine, sherry, lobster stock, shallot, and tarragon. Boil it down until it is thick in consistency, almost like a glaze-about 10 minutes.
• Add the béchamel sauce to the glaze, and stir well to combine.
• In a separate bowl, mix the heavy cream with the egg yolk.
• Slowly add about 1/2 cup of the béchamel-glaze mixture into the egg yolk and cream, stirring constantly. (By tempering the cream-egg mixture, you won't get scrambled eggs in your sauce.)
• Pour the egg mixture into the pan with the rest of the béchamel-glaze.
• Bring the sauce to a simmer over medium heat, but don't let boil. Add the dry mustard and some salt to taste.
• Cook until the sauce is thickened-about 3 minutes- then remove from the heat.
• Preheat the oven to 375 F. Add the lobster meat to the sauce and mix well.
• Fill the empty lobster shells with the lobster Thermidor mixture, then place on a baking sheet (lined with parchment paper if you like) and bake for 5 to 8 minutes.
• Sprinkle the top with a little paprika as a garnish. Serve and enjoy.

LOBSTER SAUCE

Steps:

• In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
• Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
• Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
• Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
• Serve with roasted fish of your choice.

LOBSTER CREAM SAUCE

Steps:

• Melt the butter or margarine in a sauce pan
• Add the flour, salt and pepper, mix till well blended.
• Add the cream and milk and cook over medium heat, stirring constantly until it begins to thicken
• Add the sherry and cook for one more minute.
• Add the lobster meat, a dash of nutmeg and a dash of paprika, mix well and remove from heat.
• When fish comes out of the oven, (see baked haddock with lobster sauce) pour the lobster sauce over the top of the fish and continue to cook, for an additional 5 minutes.