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Lobster Thermidor

southern.chef's picture
Lobster Thermidor is a delightful French cuisine. Lobster Thermidor gets its taste from lobster mixed with mushrooms and cheese, flavored with red pepper. Lobster Thermidor is inspired by many restaurants worldwide.
Ingredients
  Half and half/Milk 1 1⁄4 Cup (20 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Dry mustard 1 Teaspoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Water 2 Quart
  Dry sherry 2 Tablespoon
  Lobster tails 30 Ounce (3 Pieces, 10 Ounce Each, Fresh / Frozen, Thawed)
  Butter/Margarine 3 Tablespoon, melted
  Red pepper 1 Dash
  All purpose flour 3 Tablespoon
  Paprika To Taste
Directions

Bring water to a boil; add lobster tails.
Cover, reduce heat, and simmer 12 to 15 minutes.
Drain.
Rinse with cold water.
Split and clean tails.
Cut lobster tail meat into 1/2 inch pieces, and set aside.
Saute sliced mushrooms and chopped onion in melted butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in sherry, mustard, salt, pepper, and lobster meat.
Spoon mixture into 6 (6 ounce) well greased baking shells or dishes; sprinkle each with Parmesan cheese and paprika.
Bake at 400° for 10 minutes or until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood

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