"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lobster Thermidor Recipe

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This recipe for Lobster Thermidor, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large lobster tails
2 garlic cloves, chopped
1 onion, chopped
1/2 cup salt
2 teaspoons pepper
3/4 cup butter, plus 3 tablespoons
1/2 cup flour
1 1/2 cups light cream; Parmesan cheese
Canned mushrooms, cut up
3 Tablespoons parsley, fresh, chopped
1 cup sherry; 3 dashes paprika

Directions:
Directions:
Put lobster tails to boon for 30 minutes in a pot of water seasoned with garlic, onion, salt and pepper. Let cool. Remove from the pot. Remove meat from the tails. Dice; set aside and reserve the shells. Melt 3/4 cup butter in a pot, add the flour, and stir until smooth. Add the cream, stirring until the sauce is thick. Take off the heat and set aside. Sauté' the lobster meat and mushrooms in 3 tablespoons of butter for 5 minutes. Add the lobster meat, mushrooms, mustard and parsley to the cream sauce. Stir for 5 minutes, then add the sherry and blend in well. Add paprika, then place the mixture in the lobster shells. Sprinkle with Parmesan cheese; put in oven and bake at 450 degrees for 15 minutes.

 

 

 

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