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  Added: Dec 10, 2007  •  Visited (1130)  •  Print version Print this recipe (57)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lobster Thermidor
(Homard Thermidor)
What You Need:
  • 1 pound or more cooked lobster meat
  • ½ pound mushrooms, sliced
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • 5 tablespoons butter
  • 6 tablespoons flour
  • ½ teaspoon nutmeg
  • ¼ teaspoon powdered thyme
  • 1 teaspoon dried, crumbled tarragon
  • 1 tablespoon dry mustard
  • ¼ teaspoon cayenne
  • 1 teaspoon salt
  • cups rich milk or cream (the richer, the better)
  • ½ cup dry white wine
  • 2 egg yolks
  • ½ cup grated Parmesan cheese
  • ½ cup dried bread crumbs
  • 1½ tablespoons butter

  • How To Cook:
    1. Place washed, sliced mushrooms, butter, lemon juice, and salt in a small covered casserole. Cook, covered, in the microwave oven for 5 minutes, stirring once. Set aside.

    2. In a large casserole melt the butter in the microwave oven. Stir in the flour, nutmeg, thyme, tarragon, mustard, cayenne, and salt. Blend in the milk and then the wine.

    3. Cook, covered, in the microwave oven, stirring from time-to-time to keep the flour in suspension. Bring to a boil and boil 1 minute. (Total cooking time for sauce should be about 5 to 6 minutes.)

    4. Beat the egg yolks. Gradually blend about ¼ of the hot sauce into the egg yolks. Then gradually beat the egg yolk mixture into the remaining hot sauce. Drain any liquid from the mushrooms into the sauce and stir well. Gently fold in the mushrooms and the lobster.

    5. In a small dish, brown the bread crumbs with the butter. Stir often to prevent uneven browning and scorching. (This takes 2 to 3 minutes.)

    6. Sprinkle the Parmesan cheese on top of the casserole, then sprinkle on the toasted bread crumbs. Return the casserole to the microwave oven and cook until hot and bubbly (about 1 minute more).

    NOTE:
        If you started with whole lobsters, the coral and green matter should be forced through a sieve and stirred into the sauce before the sauce is cooked. The mixture can be divided between the lobster shells just before adding the Parmesan cheese and toasted bread-crumb topping. Also the Thermidor can be cooked in individual shells, ramekins, or individual casseroles. It is nice to sprinkle on fresh snipped parsley flakes just before serving.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Shellfish » Lobster
    Main Ingredient » Dairy » Milk
    Main Ingredient » Grains & Cereals » Flour
    Dish » Appetizers

     





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