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| Lobster Thermidor |
Ingredients
4 - 1 1/2 pound lobsters, cooked
6 tablespoons unsalted butter
3 tablespoons flour
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/8 teaspoon paprika
1 1/2 cups half and half
3 tablespoons medium sherry
1/2 cup shredded Cheddar cheese
Parsley for garnish
Method
Remove lobster meat, but leave shells whole. Do not remove head from tail; leave antennae on
head. Wash and drain lobster shells. Place meat, roe and liver in a large bowl. Cover bowl and
wrap shells, refrigerate. 25 minutes before serving, in 3 quart saucepan over medium heat add
butter, blend flour, salt, nutmeg and paprika. Stir in half and half and sherry. Cook stirring, until
thickened.
Add meat, cook just until heated. Stirring occasionally.
Preheat broiler. Place shells on rack in broiling pan. Fill shells with mixture. Sprinkle with cheese.
Broil until cheese is bubbling.
Plate lobsters. Garnish with parsley.
4 - 1 1/2 pound lobsters, cooked
6 tablespoons unsalted butter
3 tablespoons flour
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/8 teaspoon paprika
1 1/2 cups half and half
3 tablespoons medium sherry
1/2 cup shredded Cheddar cheese
Parsley for garnish
Method
Remove lobster meat, but leave shells whole. Do not remove head from tail; leave antennae on
head. Wash and drain lobster shells. Place meat, roe and liver in a large bowl. Cover bowl and
wrap shells, refrigerate. 25 minutes before serving, in 3 quart saucepan over medium heat add
butter, blend flour, salt, nutmeg and paprika. Stir in half and half and sherry. Cook stirring, until
thickened.
Add meat, cook just until heated. Stirring occasionally.
Preheat broiler. Place shells on rack in broiling pan. Fill shells with mixture. Sprinkle with cheese.
Broil until cheese is bubbling.
Plate lobsters. Garnish with parsley.