Lobster Tails, Thermidor
|Frozen rock lobster tails||3 Pound (Two Pieces Weighing 1.5 Pound Each)|
|Prepared mustard||1 Teaspoon|
|Cream||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1⁄2 Pound (About 2 Cups)|
|Worcestershire sauce||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced lengthwise|
Drop frozen lobster tails into boiling salted water.
Bring to boiling; simmer 25 to 30 minutes.
Meanwhile, heat the 2 tablespoons butter in a large saucepan.
Stir in the flour, salt, and paprika and cook until mixture bubbles; blend in Tabasco and mustard.
Add cream gradually, stirring until well blended.
Bring rapidly to boiling and boil 1 to 2 minutes, stirring constantly.
Remove from heat.
Add cheese and Worcestershire sauce; stir until cheese is melted.
Cover; set aside and keep warm.
Remove cooked lobster tails and place under running cold water for 1 minute, or until cool enough to handle.
With scissors, cut along each edge of bony membrane on the underside of each shell; remove and discard the membrane.
Gently remove meat from shells, cut into 1/2 inch pieces, and add to sauce.
Heat the 1/4 cup butter in a skillet; add green pepper and mushrooms and cook about 5 minutes, or until mushrooms are lightly browned, stirring occasionally.
Blend green pepper-mushroom mixture into the cheese sauce.
Fill lobster shells with mixture and top with a mixture of 2 tablespoons cracker crumbs, 1/4 cup shredded Parmesan cheese, and 2 tablespoons melted butter.
Set under broiler 4 inches from source of heat 2 to 3 minutes, or until sauce is bubbly and top is lightly browned.
Garnish base of each tail with watercress and serve immediately.