Lobster-Tails Thermidor Recipe
Ingredients
| 6 1-lb. frozen lobster-tails | ||
| Melted butter | 5/8 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Flour | 4 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Dash of nutmeg | ||
| Cayenne pepper | 1 Dash | |
| Salt | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| 2 egg yolks, slightly beaten | ||
| Lemon juice | 1 Teaspoon | |
| Sherry | 2 Tablespoon | |
| 1/2 c. fine bread crumbs | ||
| Parmesan cheese | 2 Tablespoon, grated | |
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.
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.
Chef
