Ensenada Lobster Thermidor

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very very delicious. Needed more lemon juice to cut the richness and add some acidity. We used two pound lobsters and added a little more of everything and it was so delicious. We also had a ton of filling left over so we put it in a dish and baked it with panko crumb toppings along with the lobster shells and used it has a dip for some grilled garlic and herb bread. I got to say, I hate lobster (I only made it because it's my boyfriends favorite but this recipe has got me eating and loving it. Will definitely make again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a fancy Christmas eve dinner for 4 and guests raved. Not a complicated recipe but does take a significant amount of time since you have to get all the lobster meat out of the shells. Also not for the faint of heart since you have hack the lobsters in half and clean them out. I subbed Linquica for the Chorizo but next time will go for the spice of Chorizo. I ended up using more lemon juice and tarragon, and added some white wine vinegar as I thought the sauce was a bit on the rich and thick side and the acid helped cut it a bit (might want to use Pernod if you have it for more traditional French flavor. I also added some cajun seasoning to the Panko. Like the other reviewer, I had quite a bit of filling left over - threw it in a casserole dish, topped with Panko, and cooked - made a great dip with crackers.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this Christmas night as a late snack after all of the parties were over. Had to use dried tarragon instead of fresh, a huge snow storm had hit my town that night and multiple grocery stores was out of the question. Everyone loved it... I thought it was a bit spicy but I did have to use a pretty spicy chorizo. Lobster meat is my favorite food period. I should have known better than to boil it with the ingredients called for. Tested the claw and tail meat before tossing it into the sauce and I was not blown away from the flavor. Panko bread crumbs can overpower easily so watch that too. In my opinion the sauce is delicious and is very versatile. I would add a good Monterrey jack cheese and twice the amount, and this is a great dip. The shells were small (I live in Illinois and we have to use what is available and there was quite a bit of the sauce so I served seconds in small dishes instead of the shells. Overall this was a good dish and received great praise. Tasty!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am just trying to figure out how I can watch this episode again. Anyone know how?