"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lobster Thermodore (Grandmother) Recipe

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Lobster Thermodore (Grandmother) image
Grandmama Graham's handwritten Lasagna recipe

 

This recipe for Lobster Thermodore (Grandmother), by , is from Family Favorites from Grandmother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Graham
Added: Friday, May 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 lobster tails (can use shrimp or crab or combination of the two instead of the lobster)
1/2 c. butter
1/4 c. flour
1 c. milk
1 c. (1/2 pt.) light creme
1 can (4 oz.) sliced mushrooms, drained
1 tsp. paprika
Salt
1 c. crushed rye wafers or saltine crackers
1/4 c. chopped almonds (optional)

Directions:
Directions:
Cook frozen lobster tails by dropping into boiling salted water. When water boils, cook for 3 min. Drain and drench with cold water. Cut away underside membrane with scissors. Remove meat and dice. Reserve shells, or use artificial shells, for stuffing. If using shrimp or crab, cook similarly. Do not overcook as meat will be rubbery. Melt 1/4 c. of the butter. Stir in flour. Gradually stir in milk and cream. Cook over low heat stirring constantly until mixture bubbles and thickens. Fold in lobster meat, mushrooms, and paprika. Add salt to taste. Spoon mixture into shells. Mix rye crumbs, almonds, and remaining butter. Spoon crumb mixture over filled shells. Bake in preheated oven (400 for 15-20 minutes).

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Ah...a decadent, lovely seafood bake. Can be served over noodles or rice instead of in shells, as noted above. Very similar to alfredo sauce. Yum!

 

 

 

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