Lobster Thermidor Recipe

You will need :-

2 live lobsters (about 1 pound each)

2 tablespoons chopped onion

1 can (3 oz.) sliced mushrooms, drained

2 tablespoons butter or margarine

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon each pepper and paprika

1/2 cup light cream (20%)

1/2 cup chicken broth*

1/2 teaspoon Worcestershire sauce

1 egg yolk, beaten

2 tablespoons sherry

3 tablespoons dry bread crumbs

1 tablespoon grated Parmesan cheese

Cook lobsters as directed for Boiled Lobster except - simmer only 5 minutes. Remove meat carefully (you should have about 2 cups); reserve shells. Separate meat into small pieces.

Heat oven to 450°. Cook and stir onion and mushrooms in butter until onion is tender. Stir in flour, salt, pepper and paprika. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, chicken broth, and Worcestershire sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat.

Stir at least half the hot mixture into egg yolk. Blend egg mixture into remaining hot mixture. Stir in wine and lobster meat; heat through.

Place shells in baking pan, 13x9x2 inches. Fill with lobster mixture. Mix bread crumbs and cheese; sprinkle over mixture. Bake 5 to 8 minutes.

Serves 4.

*Chicken broth can be made by dissolving 1 chicken bouillon cube in 1/2 cup boiling water or use canned chicken broth.

Variation

Lobster Tails Thermidor: Substitute 4 frozen lobster tails (5 to 6 oz.) for the live lobsters; double amounts of other ingredients. After filling shells, place remaining lobster mixture in individual casserole and bake as directed.

Note: To cook frozen lobster tails, heat 2 quarts water and 2 tablespoons salt to boiling. Add lobster tail; cover and heat to boiling. Reduce heat; simmer 15 minutes. When cool, cut through membranes lengthwise. Remove membranes. Remove meat from shells; separate into small pieces.