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Lobster Thermidor Recipe
|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)|
|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|
Serving size: Complete recipe
Calories 4479 Calories from Fat 736
% Daily Value*
Total Fat 219 g337.2%
Saturated Fat 74.6 g372.8%
Trans Fat 0 g
Cholesterol 245.3 mg
Sodium 3700.1 mg154.2%
Total Carbohydrates 207 g68.9%
Dietary Fiber 24.8 g99.4%
Sugars 122.8 g
Protein 106 g211.7%
Vitamin A 58.3% Vitamin C 11.4%
Calcium 111% Iron 107.3%
*Based on a 2000 Calorie diet
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.