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California Farm Lobster Boursin Thermidor
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A picture of California Farm Lobster Boursin Thermidor.

California Farm Lobster Boursin Thermidor

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Here is my version of Lobster Boursin Thermidor, a popular dish at the largest buffet in Las Vegas at Ceasars Palace.
#GoldenApron23

Here is my version of Lobster Boursin Thermidor, a popular dish at the largest buffet in Las Vegas at Ceasars Palace.
#GoldenApron23

Read more

California Farm Lobster Boursin Thermidor

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Here is my version of Lobster Boursin Thermidor, a popular dish at the largest buffet in Las Vegas at Ceasars Palace.
#GoldenApron23

Here is my version of Lobster Boursin Thermidor, a popular dish at the largest buffet in Las Vegas at Ceasars Palace.
#GoldenApron23

Read more
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Ingredients

1 Hour
2 people
  1. 1Meyer lemon, quartered
  2. 2Lobster Tails, quarter pound each, diced lobster meat served in tails
  3. 1large onion, quartered
  4. 1 Tspsea salt
  5. 1Idaho baking potato, half pound, halved, hollowed out, scrubbed and diced
  6. 1large ripe Hass avocado, half pound, hollowed out, diced
  7. 1boursin garlic and herb cream cheese, 5 ounces, diced
  8. 1 cupheavy cream
  9. 1minced shallot
  10. 1minced garlic clove
  11. 2 Tbsall-purpose flour
  12. 2 Tbsunsalted butter
  13. 6 TbsCalifornia Brandy
  14. 1 Tspdried Tarragon
  15. Equipment: cast iron dutch oven, air fryer oven, microwave, 9” x 13” glass baking dish
  16. Cost: lobster tails $14, boursin cheese $6, avocado $2, other $4, $13 per dinner
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Steps

1 Hour
  1. 1

    Boil the lobster tails 8 minutes with a quartered onion and a quartered lemon in salted water, peel lobster tails when cool. Leave the shell in one piece. Dice the lobster meat. Save the shells.

    A picture of step 1 of California Farm Lobster Boursin Thermidor.
    A picture of step 1 of California Farm Lobster Boursin Thermidor.
    A picture of step 1 of California Farm Lobster Boursin Thermidor.
  2. 2

    Perforate potato skin with fork. Microwave the scrubbed potato 4 minutes, slice in half lenghtwise. Remove and dice the potato flesh. Save the half shells.

    A picture of step 2 of California Farm Lobster Boursin Thermidor.
    A picture of step 2 of California Farm Lobster Boursin Thermidor.
    A picture of step 2 of California Farm Lobster Boursin Thermidor.
  3. 3

    Wash and half avocado, remove pit, scoop and dice avocado flesh, save the half shells.

    A picture of step 3 of California Farm Lobster Boursin Thermidor.
    A picture of step 3 of California Farm Lobster Boursin Thermidor.
    A picture of step 3 of California Farm Lobster Boursin Thermidor.
  4. 4

    Dry the lobster tail shells and crisp the potato shells upside down 3 minutes in 450F degree air fryer oven till potato skins are golden. Cool.

    A picture of step 4 of California Farm Lobster Boursin Thermidor.
    A picture of step 4 of California Farm Lobster Boursin Thermidor.
  5. 5

    Make the Boursin Thermidor Sauce. Sautee minced shallots and garlic in butter till fragrant, whisk in the flour. Add the cream, salt, pepper, boursin cheese, taragon, stirring, boil till creamy and smooth. Turn off. Set half the sauce aside. Mix the potato, avocado and lobster dices with the other half of the sauce.

    A picture of step 5 of California Farm Lobster Boursin Thermidor.
    A picture of step 5 of California Farm Lobster Boursin Thermidor.
  6. 6

    Stuff lobster shells, avocado shells and potato shells with lobster mix, bake the leftover Boursin Thermidor Sauce in the dish, broil at 450F degrees till golden in air fryer oven, 15 minutes. Drizzle california brandy over, light with match, serve.

    A picture of step 6 of California Farm Lobster Boursin Thermidor.
  7. 7

    Leftover seafood shells and avocado skins make excellent garden fertilizer. Add to your compost heap.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on August 23, 2023 06:58
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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