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Lobster Thermidor Recipe

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

Contributor:  
Contributor:  
Richard Bailey
Added: Friday, February 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 live lobsters, 1-1/4 pound, steamed or broiled briefly, and cooled. Leave meat somewhat undercooked.
3 tbsp. butter
2 or 3 chopped shallots
1/4 c. flour
1 c. white wine
1/4 c. cognac or white wine
1 c. sliced fresh mushrooms
1/2 c. fresh lemon juice
Salt and pepper to taste

Directions:
Directions:
Take meat from lobsters keeping shells whole. Reserve tomalley and coral. Extract claw meat and save empty shells for stock. Keep claw meat whole. Chop meat from body, joints and tail into bite size pieces. Saute in butter with shallots, salt and pepper. Add cognac or wine and cook about 3 minutes. Sieve tomalley and coral Make lobster stock by boiling shells with 1 c. white wine and water to cover. Boil mushrooms with splash of lemon juice in 1/2 c. water. Make a roux of 3 tbsp. butter and 1/4 c. flour. Add lobster stock and mushroom juice to make sauce. Add tomalley and coral. Place lobster and claw meat in baking dish. Pour sauce over all. Bake at 425 degrees for 20 or 25 minutes. Serve with claw shells for garnish.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1 hour

 

 

 

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