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Lobster Thermidor Recipe

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This recipe for Lobster Thermidor, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Avis Nelson
Added: Friday, March 6, 2009


8 Lobster Tails
1 Tbsp. butter
1 Tbsp. flour
1/2 tsp. mustard
1/2 tsp.paprika
1/4 tsp. salt
3/4 cup cream
1 cup shredded cheddar cheese
1/2 tsp worcestershire sauce
2 Tbsp. butter
1/4 lb. sliced mushrooms
2 Tbsp. chopped green pepper(optional)
1/4 cup cracker crumbs
2 Tbsp. melted butter
1/4 cup grated parmesan cheese

Melt butter, stir in flour, mustard, paprika, and salt. Remove from heat and stir in cream. Cook over medium heat until thickens. Cook a few more minutes and remove from heat and add cheddar cheese and worcestershire until cheese melts. In another skillet melt 2 Tbsp. of butter and saute green pepper and mushrooms until tender. Stir everything into cheesesauce along with cooked lobster.
Combine cracker crumbs and 2 Tbsp. of butter. Top it off with cracker crumbs and cheese. Cook in oven until bubbly.

Personal Notes:
Personal Notes:
I sometimes add a little chicken broth if cheese sauce gets too thick, but dish will thin out as it cooks so make sure sauce is fairly thick.




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