Lobster Tails, Thermidor Recipe
Ingredients
| 2 (1 1/2 lbs. each) frozen rock lobster tails | ||
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Tabasco | 1/8 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Cream | 1 1/2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| 1/4. cup butter | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| 1/2 lb. fresh mushrooms, sliced lengthwise | ||
Directions
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.
Reserve shells.
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.
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.
Reserve shells.
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.
Chef
