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Lobster Thermidor
Ingredients:
3 large or 6 small lobsters
4 Tbs. butter
1 tsp. grated onion
1 tsp. each dry mustard, celery salt
1 c. sliced mushrooms
4 Tbs. flour
1 1/2 c. milk
1 c. light cream
1/2 tsp. salt
Dash cayenne pepper
2 egg yolks, slightly beaten
1 1/2 c. grated cheese, divided
3 to 4 Tbs. sherry
1 Tbs. lemon juice
1/2 c. buttered crumbs
3 large or 6 small lobsters
4 Tbs. butter
1 tsp. grated onion
1 tsp. each dry mustard, celery salt
1 c. sliced mushrooms
4 Tbs. flour
1 1/2 c. milk
1 c. light cream
1/2 tsp. salt
Dash cayenne pepper
2 egg yolks, slightly beaten
1 1/2 c. grated cheese, divided
3 to 4 Tbs. sherry
1 Tbs. lemon juice
1/2 c. buttered crumbs
Directions:
Boil the lobsters, cutting shells in half. Save shells. Remove meat and cut in small pieces. Saute onion and mushrooms in butter until soft but not browned. Blend in flour. Slowly add milk, stirring constantly, and cook over low heat until thickened. Add cream and seasonings. Stir hot sauce into beatewn yolks; stir into remaining sauce. Add 1` c. grated cheese; stir until melted. Add sherry, lemon juice and lobster meat. Stuff into halves of shell. Top with buttered crumbs, remaining cheese and dash of paprika. Brown in 375 degree oven or under broiler.
Boil the lobsters, cutting shells in half. Save shells. Remove meat and cut in small pieces. Saute onion and mushrooms in butter until soft but not browned. Blend in flour. Slowly add milk, stirring constantly, and cook over low heat until thickened. Add cream and seasonings. Stir hot sauce into beatewn yolks; stir into remaining sauce. Add 1` c. grated cheese; stir until melted. Add sherry, lemon juice and lobster meat. Stuff into halves of shell. Top with buttered crumbs, remaining cheese and dash of paprika. Brown in 375 degree oven or under broiler.
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