Seafood Thermidor Recipe
Ingredients
| Crabmeat | 16 Ounce, frozen | |
| Scallops | 1 1/2 Pound, frozen | |
| Soft margarine | 1/2 Cup (16 tbs) | |
| 1 cup chopped onion or shallots | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Milk | 2 1/2 Cup (16 tbs) | |
| 2 tsp prepared hot mustard | ||
| Flour | 1/2 Cup (16 tbs) | |
| Frozen shrimp | 2 Can (10oz) | |
| 1/2 cup grated Swiss or Gruyere cheese | ||
| Egg yolks | 2 | |
| Tuna | 1 Can (10oz), drained | |
| Parmesan cheese to taste | ||
Directions
If frozen, defrost the crabmeat overnight in the refrigerator or stand the can in a bowl of hot tap water.
Drain and reserve juice.
Remove cartilage from claws and chop lobster meat coarsely.
Pour boiling water over scallops to separate, then drain.
Cut scallops in half if large.
In a medium saucepan, saute onions in 2 tablespoons hot margarine until limp.
Add wine and scallops.
Cover and simmer 5 to 7 minutes, then set aside.
Scald milk and mustard together in a large double boiler.
Cream remaining margarine and flour together and scrape into the milk.
Whisk until smooth and thick.
Add soup and Swiss cheese.
Cook until blended.
Add wine mixture, then a mixture of lobster juice and egg yolks.
Cook and stir 2 minutes.
Add lobster and tuna, flaked.
Taste for seasoning.
Reheat.
Sprinkle with chopped parsley.
Drain and reserve juice.
Remove cartilage from claws and chop lobster meat coarsely.
Pour boiling water over scallops to separate, then drain.
Cut scallops in half if large.
In a medium saucepan, saute onions in 2 tablespoons hot margarine until limp.
Add wine and scallops.
Cover and simmer 5 to 7 minutes, then set aside.
Scald milk and mustard together in a large double boiler.
Cream remaining margarine and flour together and scrape into the milk.
Whisk until smooth and thick.
Add soup and Swiss cheese.
Cook until blended.
Add wine mixture, then a mixture of lobster juice and egg yolks.
Cook and stir 2 minutes.
Add lobster and tuna, flaked.
Taste for seasoning.
Reheat.
Sprinkle with chopped parsley.
Chef
