lobster thermidor

Name: Lobster Thermidor
Prep time: 30 min
Yield: 6
Cuisine: French
Ingredients: 1 pound(s) lobster, cooked; 3 tablespoon(s) butter; 1 tablespoon(s) flour; 1/2 teaspoon(s) salt; 1/2 cup(s) mushrooms, sliced; 1 dash(es) paprika; 1/8 teaspoon(s) cayenne pepper; 1 teaspoon(s) chopped onion; 1/4 cup(s) congnac; 1/4 cup(s) sherry; 3 - egg yolks; 1 cup(s) cream

(1 RATING)

53 Pinches 1 Photo

Tess Geer

Westerville, OH

Updated on Jun 18, 2012

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.

Rate

prep time 30 Min

cook time

method Stove Top

yield 6 serving(s)

Ingredients

1 pound lobster, cooked
3 tablespoons butter
1 tablespoon flour
1/2 teaspoon salt
1/2 cup mushrooms, sliced
1 dash paprika
1/8 teaspoon cayenne pepper
1 teaspoon chopped onion
1/4 cup congnac
1/4 cup sherry
3 - egg yolks
1 cup cream

How To Make lobster thermidor

Step 1

Cube lobster. Melt butter in pain of chafing dish over hot water and blend in flour. Add salt, pepper and mushrooms.

Step 2

Add cream to egg yolks and beat well.
Step 3

Add 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.
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