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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.

Lee Thomas
Added: Tuesday, October 7, 2008


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

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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