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Lobster-Tails Thermidor

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Anonymous (not verified)
Ingredients
  Frozen lobster tails 6
  Melted butter 5⁄8 Cup (10 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Flour 4 Tablespoon
  Dry mustard 1 Teaspoon
  Nutmeg 1 Dash
  Cayenne pepper 1 Dash
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Half and half 1 Cup (16 tbs)
  Egg yolks 2
  Lemon juice 1 Teaspoon
  Sherry 2 Tablespoon
  Bread crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
Directions

Place lobster-tails in boiling water to cover; bring to a boil.
Cook until tender; drain.
Remove lobster meat; dice.
Reserve shells; cut in half.
Pour 1/4 cup butter in saucepan.
Add mushrooms; saute until lightly browned.
Blend in flour; mix in mustard, nut- meg, cayenne pepper and salt.
Add milk and half and half gradually; cook, stirring constantly, until thick.
Stir small amount of hot mixture into egg yolks, stirring constantly; return yolk mixture to sauce, stirring gradually.
Cook until thickened, stirring con- stantly.
Stir in lemon juice, sherry and lobster meat; spoon into reserved shells.
Combine crumbs, cheese and remaining butter; sprinkle over lobster mixture.
Place on cookie sheet.
Bake at 400 degrees for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party
Servings: 
6

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