Stuffed Lobster Thermidor
Source of Recipe
Aunt Saunny
Ingredients:
1 pound lobster meat, cooked and sliced (reserve shells)
10 tablespoons butter, melted
1 cup sliced fresh mushrooms
4 tablespoons flour
1 teaspoon dry mustard
2 dashes ground nutmeg
2 dashes cayenne pepper
1 teaspoon salt
1 cup milk
1 cup half-and-half
2 egg yolks, slightly beaten
1 teaspoon lemon juice
2 tablespoons sherry wine
1/2 cup fine bread crumbs
2 tablespoons grated Parmesan cheese
Preparation:
Preheat oven to 450 degrees F.
Pour 1/4 cup butter in saucepan; add mushrooms and sauté
until slightly browned. Blend in flour and mix in
seasonings.
Add milk and half-and-half gradually to mixture, stirring
constantly until thick. Add small amount of hot mixture to
egg yolks, stirring constantly; then, return egg yolk
mixture to cream sauce, again stirring constantly and
cooking until thickened.
Stir in lemon juice, sherry and lobster meat; spoon into
lobster shells. Combine breadcrumbs, Parmesan cheese and
remaining butter; sprinkle over stuffed lobster tails. Place
on cookie sheet and bake at 400 degrees F for 15 minutes.
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