Lobster Thermidor

Tess Geer

By
@dmsgrl

From Wick and Lick, a chafing dish cookbook published in 1954, to me this is a classic chafing dish recipe! I've shared it exactly as printed.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Method:
Stove Top

Ingredients

1 lb
lobster, cooked
3 Tbsp
butter
1 Tbsp
flour
1/2 tsp
salt
1/2 c
mushrooms, sliced
1 dash(es)
paprika
1/8 tsp
cayenne pepper
1 tsp
chopped onion
1/4 c
congnac
1/4 c
sherry
3
egg yolks
1 c
cream

Step-By-Step

1Cube lobster. Melt butter in pain of chafing dish over hot water and blend in flour. Add salt, pepper and mushrooms.
2Add cream to egg yolks and beat well.
3Add lobster, cognac and sherry to onion mushroom mixture. Stir well. Add cream and egg yolks and stir gently over fire until thickened and hot. Can substitute shrimp or crabmeat for lobster or use in combination.

About this Recipe

Main Ingredient: Seafood
Regional Style: French
Hashtags: #Dish, #shrimp, #crab, #chafing