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Lobster Thermidor
Ingredients:
2 qts. water
3 (10 oz.) lobster tails, fresh or frozen, thawed
1 c. sliced fresh mushrooms
1/4 c. chopped onion
3 Tbs. butter, melted
3 TBs. flour
1 1/4 c. milk
2 Tbs. dry sherry
1 tsp. dry mustard
1/4 tsp. salt
Dash of red pepper
1/3 c. grated Parmesan cheese
Paprika
2 qts. water
3 (10 oz.) lobster tails, fresh or frozen, thawed
1 c. sliced fresh mushrooms
1/4 c. chopped onion
3 Tbs. butter, melted
3 TBs. flour
1 1/4 c. milk
2 Tbs. dry sherry
1 tsp. dry mustard
1/4 tsp. salt
Dash of red pepper
1/3 c. grated Parmesan cheese
Paprika
Directions:
Bring water to a boil; add lobster tails. Cover, reduce heat, and simmer 12 to 15 minutes. Drain. Rinse with cold water. Split and clean tails. Cut lobster tail meat into 1/2" pieces, and set aside.
Saute sliced mushrooms and chopped onion in melted butter in a large skillet until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in sherry, mustard, salt, pepper, and lobster meat. Spoon mixture into 6 (6 oz.) well-greased baking shells or dishes; sprinkle with Parmesan cheese and paoprika. Bake at 400 for 10 minutes or until lightly browned.
Makes 6 Servings
Bring water to a boil; add lobster tails. Cover, reduce heat, and simmer 12 to 15 minutes. Drain. Rinse with cold water. Split and clean tails. Cut lobster tail meat into 1/2" pieces, and set aside.
Saute sliced mushrooms and chopped onion in melted butter in a large skillet until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in sherry, mustard, salt, pepper, and lobster meat. Spoon mixture into 6 (6 oz.) well-greased baking shells or dishes; sprinkle with Parmesan cheese and paoprika. Bake at 400 for 10 minutes or until lightly browned.
Makes 6 Servings
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