• Tuesday, December 11, 2018

Lobster Thermidor Recipe

Six Senses Zighy Bay: Healthy Lobster Thermidor
By , Food Features Writer
December 3, 2018

The Six Senses resorts are all about wellness, and at their Zighy Bay destination in Oman, food is at the center of the experience. We’ve been dreaming of this Omani lobster dish since our last visit. Lobster Thermidor is normally a creamy, buttery French dish, accented with garlic and herbs. This version is flavored with tarragon and has no eggs, making the dish lighter and a lot healthier, which is the stamp of the Six Senses.

Although it won’t be quite the same as dining with a view of the Gulf of Oman, our own efforts will have to tide us over until our next trip.  Whether you’re treating yourself or someone else, Lobster Thermidor Zighy Bay-style elevates any meal to a special occasion.  

Lobster Thermidor

Ingredients

1 pc. Lobster tail

1 pc. Garlic clove

3 Tbsp. Tarragon

15 ml (1 Tbsp.) Extra virgin olive oil

1.5 cups Baby spinach

¼ cup New potato

50ml (3 Tbsp.) Lobster stock

1 Tbsp. Banana shallots (chopped)

Salt

2 tsp. Black pepper

1.5 Tbsp. Dill leaves

1 pc. Lemon / Lime

2 Tbsp. Parmesan cheese

30 ml (2 tbsp.) Cooking cream 

2 tsp. Butter 

1/8 cup Parsley  

Directions

1. Marinate the lobster tail with ½ tsp. salt, ½ tsp. pepper, tarragon, crushed garlic clove, and 1 tsp. extra virgin olive oil.

2. Place inside a vacuum or Ziploc bag. Seal and cook in boiling water for 6 minutes.

3. Preheat oven to 350 degrees F.

4. While the lobster tail is cooking, cut the new potatoes in half and marinate them with ½ tsp. salt, ½ tsp. pepper, and 1 tsp. olive oil. Then roast the marinated potatoes for 15 minutes at 350 degrees F.  in the oven.

5. Sauté the spinach with the shallots and 1 tsp. olive oil. Season with 1/3 tsp. of salt and ½ tsp. pepper. Then, put the spinach in a fine strainer to remove excess water.

6. Make the sauce by adding parmesan cheese to the cooking cream and finish with parsley and 1 tsp. butter. Season with ½ tsp. salt and ½ tsp. pepper. Cook until the sauce thickens.

7. Reduce the lobster bisque from 50ml to 10ml, and finish with 1 tsp. butter. Add the dill leaves and season with a pinch of salt and ½ tsp. pepper.

8. To finish the dish, arrange the potatoes in a square shape on a plate, and arrange the spinach on top of the potato. Remove the lobster from the bag, slice into four, and place on top of the spinach.

9. Cover the lobster with the cheese sauce completely, and grate some fresh parmesan on top.

10. Melt the cheese using a broiler or oven for 30-40 seconds.

11. Finally, add the bisque sauce. You may pour it on top or serve on the side.

12. Garnish with dill leaves, or roast the tail shell to place as garnish. Serve with a lime or lemon wedge on the side and enjoy. 

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