Lobster (saffron) Thermadore, Scallops, king prawns served with pasta -Seafood Platter

 

I have been thinking nonstop–no-daydreaming-and dreaming about seafood-every single type of seafood lately! Each time I think about seafood-I think about blue waters, waves, sun and wonderfully blue skies. Yes, oh how much I would love to experience that right now. Here I am In the middle of Berlin-where the sun is struggling –truly struggling to find its way out there amongst the grey clouds-and cold air.-This is the real reason behind my magnanimous desire for seafood right now.

The thought of seafood carries me right back to my last vacation in the Caribbean-in Antigua for be exact. There I was amidst the blues, and greens and yellows of the this little Caribbean Island-There I was amidst the most exotic of fruits and vegetables-where the avocados looked like overgrown juicy green balloons compared to those that I get here. There I was, with a selection of fresh seafood which just made me dizzy from excitement. And I took every advantage of it- I savored those moments-hoping desperately that they would last forever.- I wish desperately  that I could,  with just a tight close of my eyes-be taken back to that moment at anytime.

As I ate my meal last night, I did indeed close my eyes and tried to feel that warm West-Indian air caressing my body, I tried to sense the smell of the ocean and the sound of the waves. And you know what?!!?!

-for an ever so brief moment- I was there-I was taken back-into that place! –

I enjoyed my meal and completely forgot that it was grey and cold and wet outside.

I hope that this meal can bring you a moment of peace and warmth-as it did me!

 

Lobster Thermadore You will need:

• 1 entire lobster (my lobster was 2.5 Pounds, 1 Kilo)
• 2 tablespoons salt
• The juice of a large lemon
• 1 finely cut onion
• bouquet garni

For the (thermadore-like) sauce

• 1/4 cup butter
• 2 tablespoons minced shallots
• 1 tablespoon Dijon mustard
• 1/4 cup white wine
• 3/4 cup of heavy cream
• 1 pinch (or more) of saffran
• 1/3 cup plus 1 tablespoon grated Parmesan cheese
• 3 tablespoons of finely cut bacon
• 2 tablespoon of finely chopped garlic
• 1 tablespoon finely chopped fresh tarragon
• 5 teaspoons of finely chopped fresh parsley
• Salt and pepper to taste
•  Large pot, Large bowl of ice water

 

 

 

 

You will need a large pot (one large enough to hold the lobster) Fill it ¾ with water and add about 2 tablespoons of salt. Bring the water to a mild simmer (about 90 degrees F) and add the lemon juice, the onion and the bouquest garni.

 

 

Now this is the most difficult part of the recipe for me, at least-lovingly place the lobster to the barely simmering water and cook for about 10 minutes. Once the lobster is in the water, you can turn up to heat to allow it to fully simmer.

 

After 10 minutes, take the lobster out of the water and place it into the bowl of ice water, to stop it from cooking any longer.

 

Now you are ready for the sauce-

Set the oven at 350 Degrees. So, I melted the butter in a saucepan, and added the minced shallots making them just barely translucent. Then add the mustard and the wine. Let is cook down for about 5 minutes and add the cream. Cook for another 5 minutes. Then add the saffron, this, I found adds a wonderful ever so slight mild sweet flavor. Now finally, stir in the remaining ingredients, except for the parsley.

 

Now, take the lobster out of the iced water and cut in half. Take off the tail, and then remove the meat from the tail. Keep the shell, because this will serve as the serving dish. Put back the meat into the tail shell and pour the sauce over it.

Place the lobster tails onto a baking sheet and put them into the oven for about 5 minutes. This is really just to warm everything up and have the juices of the sauce soak into the lobster nicely. Take out of the oven and sprinkle with the parsley.

That’s it! Enjoy! I served this with the scallops and shrimps on a bed of pasta.

 

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