Recipe
Langosta Terminal (Thermidor Lobster version)
Sautéed lobster with shallot, white wine and béchamel, served in its shell: Chef Ivan's Cuban version of the classic Thermidor.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings2 servings
- DifficultyMedium
This lobster recipe is inspired by a very well-known French dish, Lobster Thermidor. Chef Ivan reinterpreted it as a nod to the Cuban film Waiting List, in which the protagonists invent a lobster recipe while abandoned to their fate at a bus terminal. Hence the name: Langosta Terminal.
We know that cooking lobster is not an easy task in Cuba. Nevertheless, we have made it, because it is a nod to cinema and Cuban humor, and also a tribute to a flagship product of our cuisine, whose flavor many no longer remember.
Ingredients
Check off the ingredients you have.
For the lobster
For the béchamel sauce
Method
Blanch the lobster
- Bring a pot of salted water to a boil.
- When boiling, turn off the heat and introduce the lobster tails for 10 minutes.
- Remove them from the hot water and rinse with cold water to stop the cooking process.
- Clean them. The most important thing is to remove the intestine, a gut that contains the crustacean's waste. Open the shell carefully to preserve it, because you will serve the lobster in it.
CiberCuba - Remove the meat and cut it into cubes.
Prepare the béchamel sauce
- In a saucepan, melt the butter over low heat. When melted and just before it starts to change color, add the flour and stir with a wooden spoon to integrate them. This step is known as roux and is essential to achieve a good béchamel.
- Add the milk gradually, without stopping stirring, to prevent lumps from forming.
- Add grated nutmeg, ground pepper and salt to your taste. Keep cooking without stopping stirring until it thickens to the desired point.
Prepare the Langosta Terminal
- In a saucepan, heat half of the butter over low heat. Before it starts to brown, add the shallot cut in brunoise.
- When the shallot becomes translucent, incorporate the lobster cubes. Stir well and increase the heat for a few minutes.
- When the lobster is golden, remove it from the saucepan and set aside.
- Return the saucepan to the heat with the rest of the butter. When it starts to warm up, add the onion cut in brunoise.
- When the onion starts to brown, pour in the wine, increase the heat and let the alcohol evaporate until the reduction has a syrupy texture.
- Add the reserved lobster, the finely chopped parsley and the béchamel sauce. Stir to integrate everything and cook over low heat for a few minutes.
CiberCuba - Serve the lobster in its own shell and accompany it with your preferred side dish. Enjoy!
Original video
In Spanish
