Adaptation of Lobster Thermidor to use as a sauce over Filet Mignon
Crack the claws and carefully extract the claw meat. Roughly chop - leaving large pieces.
Melt the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine. Cook, stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the cognac and cook, stirring, for 10 seconds. Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and parsley. Fold in the lobster meat.
Pour over prepared Filet Mignon. Garnish with chopped parsley.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 190 | ||
Calories from Fat: 120 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 36.8mg | 11 % | |
Sodium 185mg | 6 % | |
Potassium 137.2mg | 4 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.1g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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