Lobster Thermidor Recipe
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.
Ingredients
2 quarts water
3 (10 ounce) lobster tails, fresh or frozen, thawed
1 cup sliced fresh mushrooms
1/4 cup chopped onion
3 tablespoons butter or margarine,
melted 3 tablespoons all purpose flour
1 1/4 cups half and half or milk
2 tablespoons dry sherry
1 teaspoon dry mustard
1/4 teaspoon salt
Dash of red pepper
1/3 cup grated Parmesan cheese
Paprika
Directions
Bring water to a boil; add lobster tails.
Cover, reduce heat, and simmer 12 to 15 minutes.
Drain.
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.
Cover, reduce heat, and simmer 12 to 15 minutes.
Drain.
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.
