Ingredients: |
Ingredients: 1 lb cooked lobster meat including 4 whole claws if available
9 Tbsp (4 1/2 oz) unsalted Butter
2 Green Onions - finely chopped
1/4 C Brandy
2 Tsp fresh thyme - minced or 1/2 Tsp dried
Salt and White Pepper
1/2 lb white Button Mushrooms - thinly sliced
1 1/2 Tbsp Lemon Juice
1 1/2 Tbsp Flour
1 1/2 C lobster stock, shrimp stock, fish stock or chicken stock - preferred low sodium
1/2 C Half & Half Cream
1/2 Tsp Sweet Paprika
1/2 C Parmesan Cheese - grated
Tabasco to taste
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Directions: |
Directions:Preheat oven 425 degrees
I f you have the whole claws, remove the meat whole and reserve for garnishing.
Cut the lobster meat into 1/2 inch cubes and set aside.
In a saucepan over medium heat, melt 4 Tbsp butter, add green onions and saute until translucent, about 3 minutes. Stir in the diced lobster and saute until heated through - 3 min. Add the brandy, bring to a simmer and cook 1 minute. Stir in the thyme, salt and pepper to taste. Remove from heat - set aside.
In a fry pan, melt over med heat 1 Tbsp butter, add mushrooms and saute until golden - 5 min. Stir 1 Tbsp lemon juice, remove from heat - set aside.
In a sauce pan over med-low heat melt 4 Tbsp butter. Stir in the flour to make a roux and cook, stirring constantly for 2-3 min, do not let the mixture color. Gradually whisk in the stock, cook, stirring frequently until thickened - about 10 min. Stir in the half & half and cook, stirring frequently - 5 min. Stir in the paprika, salt to taste. Add tabasco sauce to taste and the remaining 1/2 Tbsp lemon juice or more to taste, adjust as required.
Stir the lobster mixture and mushrooms into the white sauce. Spoon the lobster mixture into 4 individual gratin (oblong) dishes about 6 inch/15 cm diameter. Sprinkle each with 1/4 the parmesan cheese. Place the dishes on a baking sheet and bake until bubbling and lightly browned - 20 min.
Garnish with the claw meat before serving. |
This recipe for Lobster Thermidor is from