Lobster Thermidor Bake Recipe
Ingredients
| Frozen lobster tail | 4 | |
| Chopped onion | 1⁄3 Cup (5.33 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Butter/Margarine | 2 Tablespoon | |
| Condensed cheddar cheese soup | 10 3⁄4 Ounce | |
| Canned sliced mushroom | 3 Ounce | |
| Light cream | 1⁄3 Cup (5.33 tbs) | |
| Dry sherry | 1⁄4 Cup (4 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Frozen peas | 10 Ounce | |
| Buttered bread crumbs | 2 Tablespoon |
Directions
With a sharp knife, cut through lobster shell lengthwise.
Remove meat from shells; cut meat into large pieces.
In skillet cook onion and garlic in butter till tender but not brown.
Stir in soup and mushrooms; gradually blend in cream, wine, and parsley.
Add lobster pieces and peas.
Cook, stirring occasionally, till heated through.
Spoon into four 1-cup casseroles; top each with a wreath of crumbs.
Bake at 350° for 25 to 30 minutes.
Remove meat from shells; cut meat into large pieces.
In skillet cook onion and garlic in butter till tender but not brown.
Stir in soup and mushrooms; gradually blend in cream, wine, and parsley.
Add lobster pieces and peas.
Cook, stirring occasionally, till heated through.
Spoon into four 1-cup casseroles; top each with a wreath of crumbs.
Bake at 350° for 25 to 30 minutes.
Chef
