Sunday, June 29, 2014

Lobster Thermidor (1970)

  • 2  1-1/2 lb rock lobster tails
  • 1/2 lb mushrooms
  • 2 cups Cheddar cheese, shredded
  • 2 tbspns bread or cracker crumbs
  • 1/4 cup Parmesan cheese
  • 1/4 cup green bell pepper, chopped
  • 1 1/2 cups half-and-half
  • Butter
  • 2 tbspns flour
  • 1 tspn mustard
  • 1 tspn paprika
  • 1 tspn Worcestershire sauce
  • 1/2 tspn salt
  • 1/4 tspn cayenne pepper
Cook lobster in rapidly boiling, salted water for 10 to 12 minutes. Remove lobster meat, reserving shells.  Cut lobster into 1/2-inch cubes.  

Melt 2 tablespoons butter in saucepan, and blend in flour, mustard, salt, paprika and cayenne pepper.  Add half-and-half gradually. Cook,  stirring constantly, until thickened.  Remove from heat. Add Cheddar cheese and Worcestershire sauce; stir until cheese melts.

Place 1/4 cup melted butter in small frypan. Saute green bell pepper and mushrooms for 5 minutes. Combine lobster and vegetables with cheese sauce.  Fill reserved lobster shells with mixture. Top shells with bread or cracker crumbs, 2 tablespoons melted butter and Parmesan cheese.

Bake at 450 degrees until sauce is bubbly and light browned. Serve immediately. Serves 4.

(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the  American Association of University Women; Montgomery, Alabama branch; 1970.  Recipe by Fran Ruzick of the Pierre, South Dakota branch of the AAUW.)

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