Lobster Thermidor a La Julia Child

Name: Lobster Thermidor a La Julia Child
Cook time: 1 min
Total time: 2 min
Yield: 6
Ingredients: A bowl with a capacity of 3/4 liter containing dry white wine; 1 large onion, thinly sliced; 1 medium carrot, thinly sliced; 1 stalk celery, thinly sliced; 6 sprigs fresh parsley; 1 bay leaf; 1/4 teaspoon thyme; 6 peppercorns; 1 tablespoon dried tarragon; 3 ( 900 gram ) live lobsters; 200 gram sliced fresh mushrooms; 2 cuillères à soupe de beurre, coupé en morceaux; 1 teaspoon lemon juice; 1/4 teaspoon salt; 2 cuillères à soupe de beurre, coupé en morceaux; 6 tablespoons flour; 1 cuillère à soupe de crème; 1 cuillère à soupe de moutarde sèche; 2 jaunes d'oeuf; 4 -6 cuillères à soupe de crème fouettée supplémentaire; 2,5 cm de poivre de Cayenne; 4 -6 cuillères à soupe de crème fouettée supplémentaire; 2 cuillères à soupe de beurre, coupé en morceaux; Une tasse d'une contenance de 80 ml contenant du cognac; Une tasse d'une capacité de 130 ml contenant du parmesan râpé ou Une tasse d'une capacité de 130 ml contenant du fromage suisse; 2 cuillères à soupe de beurre, coupé en morceaux

From the master of French cooking herself! This looks like it is a TON of work ( and money ), but I can't even begin to imagine how delicious this must be.I am speechless after reading and typing this recipe! There is really no way that I could estimate the time on this.

Ingrédients

Préparation

Simmer all of the ingredients under Step 1 ( except the lobsters! ) in a large enameled or stainless steel pot for 15 minutes.
Bring to a rolling boil and then add the live lobsters.
You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
When the lobsters are cooked, remove them from the kettle.
Pour the mushroom juices in the kettle ( not the mushrooms! ) lobster-juices pot and boil down rapidly until it is reduced to about 3/5 liter
Strain the liquid into a large saucepan and bring to a simmer.
Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
Be sure not to brown it!
Remove from heat, and beat in the lobster-mushroom
Boil, stirring constantly, for 1 minute.
Drizzle the cream from step 3 on top of the sauce.
Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
Discard 'sand sacks' in the heads and intestines.
Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 liter mixing bowl, and blend it into the ingredients from step 4.
Beat the lobster-mushroom sauce into this mixture in small spats.
Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
Boil slowly for 2 minutes.
Thin out with step 5.
By now the sauce should be thick enough to coat a spoon pretty heavily.
Set aside, top filmed with a spoonful of cream.
Remove the meat from the lobster tails and claws, cut into 1 centimetre cubes.
Set the skillet with the butter from step 6 over medium heat.
When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
Pour the cognac in and boil for a minute or two, shaking the skillet, until the has been reduced by half.
Preheat oven to 425°F.
Fold cooked mushrooms and 0.66 of the sauce into the skillet with the lobster meat.
Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
Heap the lobster mixture into the shells, and cover with the remaining sauce.
Sprinkle with cheese and dot with butter ( you can refrigerate it at this point to finish up later on ).
Place in upper 0.33 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
Serve immediately!