Recipe Details

Summary

Name: Stuffed Lobster Thermidor

Category: Seafood

6 (1 pound) frozen lobster tails

10 tablespoons butter, melted

1 cup sliced fresh mushrooms

4 tablespoons flour

1 teaspoon dry mustard

2 dashes ground nutmeg

2 dashes cayenne pepper

1 teaspoon salt

1 cup milk

1 cup half−and−half

2 egg yolks, slightly beaten

1 teaspoon lemon juice

2 tablespoons sherry wine

1/2 cup fine bread crumbs

2 tablespoons grated Parmesan cheese

Preheat oven to 450 degrees F.

Place lobster tails in large pot of boiling water and cover. Cook until tender, about 20 minutes; drain.

Cut each tail in half lengthwise and dice lobster meat. Set aside empty lobster tails.

Pour 1/4 cup butter in saucepan; add mushrooms and sauté until slightly browned. Blend in flour and

mix in seasonings. Add milk and half−and−half gradually to mixture, stirring constantly until thick.

Add small amount of hot mixture to egg yolks, stirring constantly; then return egg yolk mixture to

cream sauce, again stirring constantly and cooking until thickened. Stir in lemon juice, sherry and

lobster meat; spoon into lobster shells. Combine bread crumbs, Parmesan cheese and remaining

butter; sprinkle over stuffed lobster tails. Place on cookie sheet and bake at 400 degrees F for 15

minutes.

Serves 6.