Lobster Thermidor Recipe | Epicurious.com
"None of us expected to fall in love with this dish when we tested it, but we all did. Most Thermidor recipes yield something that tastes stodgy and heavy, but this version, by 1940s Gourmet chef Louis P. De Gouy, is almost sleek...."
INGREDIENTS
•
2 (1 1/2-lb) live lobsters
•
1/2 stick (1/4 cup) unsalted butter
•
1/4 lb mushrooms, trimmed and thinly sliced
•
1/2 teaspoon paprika
•
1/8 teaspoon salt
•
1/4 teaspoon black pepper
•
2 tablespoons medium-dry Sherry
•
1 cup heavy cream, scalded
•
2 large egg yolks
Comments & Reviews
Just A Pinch Sweepstakes