Lobster Thermidor
Photography by Taylor Higgins
Description
Recipe by Marrow’s Executive Chef - Sarah Welch
When you ask Chef Sarah how to use Marrow Detroit Provisions' sausages in a holiday recipe, she delivers. For the culinary adventurers who typically buy cuts from our dry-ager, here's a way to incorporate our Andalucia-Inspired Sausage into a holiday delicacy that’s sure to impress!
QUALITY. COMMUNITY. LAND. ANIMAL.
Enjoy!
Details
Yield: Serves: 2-4 servings
Method: Oven
Total Time: 40 min
Active Time: 15 min
Ingredients:
2 1½ to 1¾-pound cooked Maine lobsters
2 uncased links of Andalucia Sausage
1 tablespoon butter
2 tablespoons minced shallots
½ teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons cognac or brandy
¾ cup milk
¼ cup heavy cream
¼ teaspoon salt plus ⅛ teaspoon
⅛ teaspoon ground white pepper
½ cup finely grated Parmesan plus 2 tablespoons
1 tablespoon dry mustard powder
1 tablespoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped parsley plus additional for garnish
¼ cup shredded gruyere cheese
Directions
Marrow Detroit – Lobster Thermidor
Preheat the oven to 375˚ F. Line a baking sheet with aluminum foil and set aside.
Cut the lobsters in half lengthwise with a sharp knife and remove the tail meat.
Twist off the claws from the body and gently crack with the back of a heavy knife to remove the meat. Gently pull the front legs from the shell and discard.
Chop the tail meat and claw meat into bite-sized pieces and set aside.
Place the halved lobster shells on the baking sheet and set aside.
Crumble and cook the sausage in a sauté pan on medium heat until 75% of the way cooked through. Remove sausage to plate and reserve for later.
In the same pan, melt the butter over medium heat. Add the shallots and garlic, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine.
Cook the flour mixture, stirring constantly to make a light roux, approximately 2 minutes.
Add the cognac and cook for 10 seconds, stirring constantly.
Slowly add the milk, stirring constantly to combine. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, approximately 2 to 3 minutes.
Slowly add the cream, stirring constantly, until thoroughly combined. Continue cooking while stirring over medium heat for 1 minute. (The mixture will be very thick.) Season with salt and pepper.
Remove from the heat and stir in the cooked sausage, parmesan cheese, mustard, tarragon, and parsley. Fold in the lobster meat.
Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet.
Sprinkle the top of each lobster with the gruyere and broil until the top is golden brown, 5 minutes.
Place 1 lobster half on each plates, garnish with additional parsley, and serve immediately.
Marrow Detroit Provisions’ commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is both better for the environment, and provides an elevated culinary experience. We partner with farmers in the Great Lakes Region whose practices show respect for the land, the environment, and the well-being of their animals. Our goal is to foster stronger connections between producers, consumers, and communities.
Marrow Detroit Provisions’ sausages are crafted by chefs to be served at your table. Using quality ingredients we aim to bring the culinary expertise from our friendly local butcher shop in Detroit to your home providing easy-to-use, flavor-forward sausages to compliment your recipes.
