Classic Lobster Thermidor
Here's one shell of a meal. Pamper yourself with this traditional dish that is perfect for special occasions. Go ahead... get your claws on some!
Ingredients
- 16 tablespoon(s) heavy cream
- 2 floz brandy
- 3 mushrooms, sliced
- 4 green onions, chopped
- 4 tablespoon(s) butter (for Roux)
- 4 tablespoon(s) flour (for Roux)
- 4 ounce(s) Gruyere cheese, divided
- 4/25 ounce(s) tarragon
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
- 1/25 cup(s) lobster base
- 24 ounce(s) Meat from 1- to 1 1/2-lb. lobster, in chunks
- 1/4 cup(s) Sherried bread crumbs
Instructions
- Combine lobster base, cream and brandy in saucepan.
- Bring to boil; reduce heat.
- Add mushrooms and green onions; cook 10 minutes.
- Add roux to thicken; cook 15 minutes.
- Melt in half the cheese and add tarragon, salt and pepper.
- Stir in lobster.
- Place mixture in lobster shell.
- Cover with bread crumbs and remaining cheese.
- Bake at 350 degrees for 15 minutes and serve hot.
- To make roux, melt the butter in a saute pan and whisk in flour.
- Keep whisking over medium-high heat until the mixture turns light brown.
Nutrition
Calories: 2589.16kcalCarbohydrates: 65.13gProtein: 147.86gFat: 180.32gSaturated Fat: 117.59gCholesterol: 982.12mgSodium: 5754.26mgFiber: 6.01gSugar: 2.52g
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