Lobster Thermidor

The Lobster:
4 medium lobster tails

Lobster Stock:
4 cups water
a small handful of each:
(doesn't need to be exact)
onions or leeks
carrots
celery
bay leaf
red pepper flakes

For the sauce:
1 lb Mushrooms
2 Shallots
2 tblsp Butter
6 cloves minced Garlic
2 teaspoons dried Tarragon Leaves
2 tblsp Bread Flour
2 cups stock from the Lobster Shells
2 teaspoons Dijon Mustard
1/2 cup Congac or Brandy
1/2 cup Heavy Whipping Cream

Crumb Topping:
1/4 cup melted butter
2 tablespoons bread crumbs
1 tablespoons grated parmesan cheese
1 teaspoon paprika

I use a scissors to cut down the center of the shell of the lobster, I can then pull out the tail meat.
I snip the shell by the tail so I can open the shell up better.

I used a Sous Vide to cook the lobster to about 135 degrees. I wanted to be very careful now to
overcook it and make it rubbery. It seems like even the best saute or oven poaching methods still make part of the lobster a bit tough in the outer parts. So I tried this with great results. However if you want to saute it or poach it that works also.

I used 3 tablespoons butter
1/4 cup white wine

Meanwhile I spread the shells out into a nice oval cup shape, and spread the tails out. I want to poach them with some vegetable scraps, some bay leaf and thyme to make a nice stock. The French would call it a "Fumet". Here I used some leek, carrot and celery ends and leaves. I baked this for an hour at 400 degrees.
Then I strained the stock, disposed of the veg and placed the shells back in the glass dish.

Heres how it looks after 45 min in the Sous Vide.

Most Sous VIde recipes I looked at cook them for only 20 min, I found that they weren't quite done yet.
I didn't find that another 25 min made it tough. Since it doesn't get above 135 it wasn't going to get the meat to the toughening stage.

I love the nice soft but fim texture of the Sous Vide cooked lobster. I loved that it didn't shrink like it would if it was sauteed or baked. So the important thing is don't over cook it at this stage. Also it will cook when we fold it into the sauce and bake it in the shell.

Peel the shallot...

...mince it to a fine dice. Purple onion will work or even regular onion. Shallots have a rich sweeter flavor.

Next I chopped the mushrooms into half slices and minced the garlic

I then sauted the shallots, garlic and tarragon in the butter till they are tender, then add the mushrooms and cook till tender. Next add the flour and cook for a few minutes to release the starch, then deglaze with the brandy.

Let the brandy cook off the alcohol then add the stock and let it come to a simmer and thicken. Next add the cream and blend in the mustard. Let the sauce simmer for 10-15 min to the degree of thickness you want. I like it very creamy. Season with some salt if it needs it and white pepper.

Then blend the lobster meat with the sauce and fill the shells.

Then blend the bread crumbs with the butter, Parmesan and paprika and sprinkle over the top of the lobster.