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Lobster Thermidor

Raymond_Magnuson_57542

Hello all,

My name is Ray Magnuson, and I'm new to the Chefsteps.com community. I've been monitoring the site for a couple months now and have fallen in love! The recipes, the tutorials, the videos...everything. Being a chef myself I find it all very inspiring, and am now looking to, for lack of a better term, upgrade my cooking. I've dabbled a little into the molecular gastronomy side of things, and am fairly well versed in sous vide, but I have hit a bit of a wall coming up with a way to update the classic Lobster Thermidor. For a menu I'm doing in a couple of months, I'm trying to pull off re-imaginings of very classic dishes from around the world. Vichyssoise, Beef Wellington, and of course...Lobster Thermidor to name a few. Most I'm finding quite easy to tinker with, seeing as they have many components to tweak. Lobster Thermidor however, has very few. Lobster shell, lobster meat, shallots, garlic, sauce mornay, and lobster meat. I guess to make a VERY long and winded story short....please help me with ideas on how to make Lobster Thermidor new again! Anything and everything will help out immensely!

Thanks in advance,

Ray

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Raymond_Magnuson_57542

I'd also like to get everyone’s thoughts on another part of my menu; Beef Wellington. What I was thinking of doing is getting in some Wagyu short ribs, and braising them in sous vied for 48 hours. I've done this with 'AAA' Beef short ribs with great results, but to do this with dry aged Wagyu beef, I'm not sure if its: 1. A waste of time because Wagyu is already so tender and 2. Going to completely ruin a super expensive cut of beef. Then I was thinking of a simple puff pastry vol-au-vent with the duxelle inside. Nothing innovative there, but the best I have been able to come up with. Any ideas on how to make that a little more creative?

Raymond_Magnuson_57542

First off, thank you very much for helping me with this. Second...I am so sorry for the late reply! I've been out of the country for a month, and haven't had access to a computer. I'm going to try this either today or sometime next week! As for the cromesqui...I'm not quite sold. As good as it sounds to me, I don’t know if the members here will appreciate it. Would it be possible to make some sort of spear out of the sauce?

Chris_Young_80640

@Rmagn: For the fluid gel, prepare a shellfish sauce, strain and cool it, then blend in 1% agar or 1% Gellan F and bring it to a simmer. Let it cool. Once it cools it will gel solid. Blend the gel into a puree. You can warm it for serving and adjust the seasoning with a bit of brandy, which will also thin the puree slightly.

If 1% doesn't give you the texture you want, you can use more or less for a thicker or thinner puree.

Raymond_Magnuson_57542

I like it! What do you mean by fluid gel, and how would one go about making it?

Chris_Young_80640

Welcome @Ray. The first place my mind goes is to get the gruyere and mustard sauce into some kind of cube that can be breaded in panko and deep-fried so that it's like a cromesqui. The lobster I would cook sous vide and serve with a shellfish fluid gel spiked with a bit of brandy just before serving. Those are just my initial thoughts though.