Lobster-Tails Thermidor Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings6Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 6 1-lb. frozen lobster-tails
 Melted butter5/8 Cup (16 tbs)
 Mushrooms1 Cup (16 tbs), sliced
 Flour4 Tablespoon
 Dry mustard1 Teaspoon
 Dash of nutmeg
 Cayenne pepper1 Dash
 Salt1 Teaspoon
 Milk1 Cup (16 tbs)
 Half and Half1 Cup (16 tbs)
 2 egg yolks, slightly beaten
 Lemon juice1 Teaspoon
 Sherry2 Tablespoon
 1/2 c. fine bread crumbs
 Parmesan cheese2 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.
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