Lobster Thermidor – a delicious recipe with lobster, butter, flour, cream, salt, dry mustard. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Boil the lobster and split lengthwise. Remove all the meat and cut in 1-inch cubes. Melt 2 tablespoons of the butter in a skillet, add flour and cook until bubbly, then add cream, salt, and the mustard; cook until thick; add the sherry and egg yolk, stirring thoroughly. Keep warm over hot water. Saute mushrooms in remaining 2 tablespoons of butter and add the lobster meat. Swish around, then add the sherry sauce to it. Sprinkle part of the cheese in the bottom of the lobster shells, add the mixture and sprinkle remaining cheese on top. Sprinke with a little paprika and brown in oven at 375. These can be made ahead of time and frozen, then brown when ready to serve.
436
kcal
Calories
39
g
Fat
10
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 2-pound lobster, 4 tablespoons butter, 2 tablespoons flour, 1 cup cream, and more.
Yes, Lobster Thermidor falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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