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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.
  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

Bring water to a boil; add lobster tails.
Cover, reduce heat, and simmer 12 to 15 minutes.
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: 
Main Dish

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