February 2007 – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• 2 1-1/4 lb Lobsters
• Whole lemons 4
• Bay Leaves 4
• Tbsp Creole Seasoning 2
• Tbsp Black peppercorns
• Bunch Thyme, tied together
• 1/4 Cup Kosher Salt
• Water, enough to cover 2 lobsters
• 4 Tbsp Unsalted Butter
• 4 Tbsp Shallots, finely minced
• 1 Tbsp Garlic, finely minced
• 4 Tbsp Flour
• 1/4 Cup Sherry
• 1/2 Cup Whole milk
• 3/4 Cup Heavy Cream
• 2 tsp Dijon Mustard
• pinch of freshly grated nutmeg
• pinch of Cayenne
• 1/4 Cup shredded Gruyere cheese
• 1/4 Cup shredded Parmesan
• 1 Tbsp fresh Tarragon, minced
• 2 Tbsp Italian Parsley, minced
• Kosher salt and white pepper to taste
• 1 lb Fresh Okra, both ends trimmed and cut into 1/2 inch pieces
• 3 Egg Yolks
• 3/4 Cup Buttermilk or whole milk
• 2 Tbsp Hot sauce
• 2 Tbsp Kosher salt
• 1 tsp Cayenne