Bertolli

Orange County Seafood Recipe List

Anthonys Riverboat Restaurant

151 E. Coast Hwy., Newport Beach, CA 92660

LOBSTER THERMADOR

Ingredients: LOBSTER

1 whole Australian lobster, split and cleaned
1 oz shallots
1 oz fresh garlic
2 T olive oil
1 T butter
1/2 C green onion, chopped
1 C fresh white mushrooms, sliced
2 T sherry wine
2 T red pepper, diced
1/2 T cayenne pepper
salt and pepper to taste
1 C heavy cream
1/2 C Parmesan cheese
Hollandaise sauce

METHOD: Lobster

  • Remove the meat from the lobster and cut into small, 2-inch pieces. Flour the lobster meat lightly.
  • In a sauce pan, sauté shallots in olive oil and butter.
  • Add chopped green onions, fresh sliced mushrooms, sherry wine, red pepper, cayenne pepper, salt and pepper. Sauté all together.
  • Add lobster meat, heavy cream and Parmesan cheese. Fold together.
  • Fill the two cavities with the mixture. Top with Hollandaise sauce and sprinkle with more Parmesan cheese.
  • Finish in 350º oven until golden brown.

    Ingredients: Hollandaise Sauce

    2 egg yolks
    1/2 C butter
    1/4 t salt
    dash cayenne pepper
    1 1/2 T lemon juice

    METHOD: HOLLANDAISE SAUCE

  • Use a double boiler over water that is hot but not boiling.
  • In top of double boiler, put egg yolks with 1/3 of the butter. Stir mixture constantly.
  • When butter has melted, add another 1/3 of the butter, and as it melts and the mixture thickens, add the remaining 1/3 of the butter. Continue to stir the whole time without interruption.
  • When the mixture is sufficiently thick, remove from the heat and stir in lemon juice and seasonings.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play