Tag: cognac

Lobster Thermidor Recipe

Ingredients (1-2 servings):

  • 1 whole lobster (about 500 grams)
  • 100 g button mushrooms
  • 2 garlic cloves
  • 75 ml double cream
  • 1 egg yolk
  • 75 ml wine brandy – I used some I bought in Azerbaijan
  • 2 pinch of nutmeg
  • 100 g Gruyere cheese

Preparation method:

  1. Using a large kitchen knife cut the lobster lengthwise into two parts, first piercing it’s back,
    then cutting its front along the same line.
  2. Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
  3. Cut the lobster’s meat into 1 cm cubes.
  4. The small legs I put into a small pot together with a bit of water and a pinch os salt and i cooked it down to form a shrimp base reduction.
  5. Slice thinly the mushrooms.
  6. Chop coarsely the garlic.
  7. Grate the Gruyere cheese.
  8. In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
  9. Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
  10. In another bowl, add together the other half of the Cognac or brandy, the cream, the egg yolk, and the ground/grated nutmeg. Mix them well.
  11. Add this mixture to the lobster pan and stir them together.
  12. Remove the pan from the heat and keep stirring until the sauce thickens.
  13. Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
  14. Spread on the lobster tops the grated Gruyère cheese.
  15. Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.

Pain Perdu au Caramel Beurre Salé – French Toast with Salted Caramel Sauce Recipe

Pain Perdu au Caramel Beurre Salé - French Toast with Salted Caramel Sauce Recipe

Ingredients (4 persons):

 

for the  caramel sauce:

  • 80 g sugar (you can use caster sugar if you want)
  • 80 g half-salted butter
  • 20 cl of liquid cream
  • 20 ml cognac brandy

 

for the  caramel sauce:

  • 3-4 croissants
  • 2 eggs
  • 50 g butter
  • 200 ml milk

 

Preparation Method:

  1. Add the sugar to a sauce pan and heat over medium heat until melts, becoming an amber colored liquid, it takes about 3 – 4 minutes.
  2. Meanwhile, in another skillet, heat the cream and set aside.
  3. As soon as the sugar is turned into caramel – golden brown, remove the pan from the heat and gently add the cream in small batches, stirring constantly.
  4. Add the butter and cognac, and stir again until it reaches the desired thickness. If the cream is not thick enough, heat the pan over low heat and stir until you get the desired consistency.
  5. If not using this cream/sauce right away you can keep it by pouring it into a jar and reserving it in a cool place.
  6. Cut the croissants into thick slices of about 2 cm.
  7. Beat the eggs with the milk. (I did not add sugar because the croissants were already a bit sweet but you can add some if you like the french toasts sweeter.)
  8. Dip the slices in the egg and milk mixture on both their sides and let them soak for one minute.
  9. Heat the butter in a large skillet and brown the brioche slices on both sides over medium low heat.
  10. Arrange slices on plates and pour the salted caramel sauce on top, decorate with some canned or fresh fruits on the side.
  11. Serve immediately while warm.