Lobster Thermidor Bake
|Frozen lobster tail||4|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm)|
|Condensed cheddar cheese soup||10 3⁄4 Ounce|
|Canned sliced mushroom||3 Ounce|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Frozen peas||10 Ounce|
|Buttered bread crumbs||2 Tablespoon|
With a sharp knife, cut through lobster shell lengthwise.
Remove meat from shells; cut meat into large pieces.
In skillet cook onion and garlic in butter till tender but not brown.
Stir in soup and mushrooms; gradually blend in cream, wine, and parsley.
Add lobster pieces and peas.
Cook, stirring occasionally, till heated through.
Spoon into four 1-cup casseroles; top each with a wreath of crumbs.
Bake at 350Â° for 25 to 30 minutes.