Lobster Thermidor Recipe

Lobster Thermidor Recipe

2 talespoons butter
1 can (3-oz.) mushroom slices, driained
2 tablespoons chopped onion
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/4 cup chicken broth
1/2 cup dairy half & half
1 egg yolk, beaten
2 tablespoons sherry
2 cups cooked lobster

Preparation Method:

In 1 1/2- qt. casserole place butter, mushrooms and onions. Microwave at High 3 Minutes, stirring after 2 minutes.

Stir in flour, salt, pepper and paprika until smooth. Microwave at High 1 Minute. Slowly stir in broth and half & half. Microwave at High 3 to 4 minutes, stirring after 2 minutes, until thickened.

Stir part of hot mixture into egg yolk, then add egg to rest of hot mixture.Stir in shery. Microwave at Medium 3 to 4 Minutes, stir in lobster.

Refill 4 tail shells of lobster with creamed mixture, or use 4 large scallop shells or au gratin dishes if desired. Cover with crumb mixture (below). Cover with wax paper. Microwave at High 5 to 7 Minutes, rearranging after 3 minutes, until heated through. Makes 4 servings.

Crumb Mixture: In small bowl, place 2 tablespoons butter. Microwave at High 1/4 to 1/2 Minute, until melted. Stir in 1/4 cup fine dry bread crumbs and 2 tablespoons parmesan cheese.

Posted by on Jan 28th, 2008 and filed under Seafood Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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