Lobster Thermidor `Coyaba Style'
By Executive Chef Paul Newman - Coyaba Restaurant -
See menu pages 32-33
4 Lobster tails, 8 to 10 oz each
1 cup of sweet sherry
Drizzle of olive oil
6 oz button mushrooms sliced
3 cups heavy cream
2 oz Dijon mustard
2 shallots diced
2 garlic cloves crushed
6 oz grated Parmesan, Swiss
or Cheddar cheese
2 oz chopped cilantro, parsley
and tarragon
Salt and pepper to taste
Remove lobster meat from shells and cut into large dice. Blanch
shells in boiling water and remove with tongs. Sauté shallots,
garlic and mushrooms in butter, add lobster meat and sauté.
Deglaze with sherry, reduce, add Dijon mustard and heavy
cream. Cook out and reduce. Season with salt and
pepper and chopped herbs. Place lobster and sauce
equally into the four shells. Top with grated cheese,
gratinate under a broiler and bake until golden
at 425 degrees for 12 minutes.
Lobster Thermidor is best served on top of rice or pasta.
For garnish drizzle extra sauce around the outside, pick
of fresh herbs and grilled fresh asparagus.
Serves 4
Chef Paul Newman
See Chef story page 111
PROVIDENCIALES DINING GUIDE
!
80
!
WINTER 2009 - SPRING 2010