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Lobster Thermidor (WWII Recipe)


4 boiled lobsters
12 mushrooms, sliced
2 1/2 sticks butter
paprika
1/2 tsp dry mustard
4 tablespoon minced parsley
2 cups sherry
8 tablespoon flour
4 cups cream
2 tsp salt
8 tablespoon Parmesan grated Parmesan cheese

Preheat oven to 450 degrees. Cut lobsters into halves, remove meat and break into small pieces. Reserve the shells. Cook mushrooms in 12 tablespoon butter and add mustard, parsley, sherry and paprika to taste. Heat to boiling. Melt remaining butter in a separate pan, blend in butter, add cream and cook until thickened, stirring constantly. Season with salt and add mushroom mixture and lobster. Fill lobster shells with mixture, Bake 10 Minutes.

Serves 4.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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