‘Lobster’ Thermidor by Rick Grant

Dietary Guidelines: ,

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Serves

6

Ingredients

  • 3 cooked crayfish (½ crayfish per person)

Béchamel sauce

  • ½ cup unsalted butter
  • 1 brown onion (optional), sliced
  • 1 small carrot, peeled and finely diced
  • small stalk celery, finely diced
  • ¹/³ cup gluten-free cornflour
  • 4 cups milk
  • 1 bouquet garni (sprigs of fresh thyme, parsley and a bay leaf tied together)
  • pinch nutmeg
  • salt and ground white pepper
  • pinch cayenne pepper
  • 1 tablespoon fresh tarragon, chopped
  • 2 egg yolks
  • ¾ cup pure cream
  • ½ cup grated cheddar or tasty cheese
  • ¼ cup gluten-free breadcrumbs

Method

  1. Cut the crayfish in half lengthways and remove the vein. Carefully remove all of the meat from each of the crayfish, making sure the shells are kept intact.
  2. Keep chilled until ready to use.
  3. To make the béchamel sauce, melt the butter and fry off the onions, carrot and celery until translucent. Add the cornflour and stir until combined. Cook off over medium heat for a few minutes.  Add the milk, bouquet garni, nutmeg, salt, pepper, cayenne and tarragon.
  4. Stir over medium heat until sauce has thickened. Test for seasoning and adjust if required. Remove the bouquet garni.
  5. In a small bowl, combine the egg yolks and cream. Take the sauce off the heat and whisk in the yolk and cream mixture.
  6. Cut the crayfish meat into small medallions and place into a large bowl.
  7. Add half the béchamel sauce and toss to combine.
  8. Place the crayfish shells on a tray lined with baking paper and carefully spoon in the crayfish meat. Top with the remaining béchamel sauce. Sprinkle the tops with the cheese and breadcrumbs.
  9. Place crayfish shells under a hot grill to brown. When the cheese has melted and the breadcrumbs are golden, serve immediately with a glass of champagne or sparkling wine.

Nutritional Analysis

Per serve: fat 36 g, saturated fat 22.7 g, protein 44.5 g, carbohydrate 18.4 g, sodium 762 mg, energy 2407 kJ (576 Cal), GI high

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.