Irma rombauer's lobster thermidor, fixed up by michael lo

Yield: 4 servings

Measure Ingredient
11 teaspoons Butter
2 teaspoons Flour
11 ounces Lobster meat, in dice
4 ounces Heavy cream
6 ounces Stock (fish or meat or even vegetable)
2 tablespoons Sherry
1½ cup White bread crumbs
\N \N Salt
\N \N White pepper
\N \N Paprika
\N \N Cayenne
\N \N Tabasco
\N \N Celery salt


Melt 2 t butter and add the flour. Heat a few seconds over medium heat and add the lobster. Stir in cream and stock. Simmer, stirring constantly, for 10 min. Season to taste with the seasonings in any combination you wish. Remove the lobster mixture to a casserole or individual ovenproof serving dishes and keep warm. In the cooking pan, add the sherry and the remaining 3 T butter. When butter is melted, stir in the breadcrumbs. Distribute the crumb-butter mixture over the lobster in the casserole(s). Bake in preheated 400 oven for 5 min or broil until crumbs are brown.

From: Michael Loo

Submitted By JIM WELLER On 06-14-95

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