Surf And Turf Thermidor Recipe
Bourbon parmesan cream, crispy mushrooms, Thermidor crusted filet medallion, butter poached caramelized onion chevre mash lobster tail, creamy lemon risotto, vegetable of the moment
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster
Boil the lobster tails in salted water for about 5-7 minutes until they are cooked. Remove the meat and chop it into bite-sized pieces. Set aside.
- 2
Make the Bourbon Parmesan Cream
In a saucepan, combine heavy cream, bourbon, and parmesan cheese. Heat gently, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- 3
- 4
- 5
Cook the Filet Medallions
In a skillet, sear the filet mignon medallions over high heat for 3-4 minutes on each side until desired doneness. Remove from heat and let rest.
- 6
Prepare the Risotto
In a saucepan, heat chicken broth and keep warm. In another pan, sauté arborio rice in olive oil for 2 minutes. Gradually add warmed chicken broth, stirring continuously until creamy and al dente. Finish with lemon zest.
- 7
Plate the Dish
On each plate, place a scoop of the chevre mash, top with the filet medallion, drizzle with bourbon parmesan cream, and arrange lobster pieces. Serve alongside creamy risotto and vegetables of the moment.