Lobster Thermidor Afrikaans
- 4 (8 oz.) frozen South African rock lobster tails
- 2 qt. boiling water
- 2 tsp. salt
- 4 Tbsp. butter
- 1/2 c. minced mushrooms
- 4 Tbsp. flour
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1/2 tsp. paprika
- 1 c. hot milk
- 1/2 c. hot light cream
- 1/4 c. sherry
- 1 Tbsp. melted butter
- Drop frozen lobster tails into the boiling water (salted) and cover.
- When the water boils again, lower the heat, boil gently for 11 minutes.
- Drain; douse with cold water.
- With scissors, cut lengthwise down each side of the membrane covering the meat.
- Pull out the meat, chill and dice.
- Wash the shells.
- Saute the mushrooms in butter for 2 minutes; add the flour and seasonings. Stir in the milk and cream; cook slowly until thickened, 8 to 10 minutes.
- Add the diced meat and sherry.
- Refill the shells, brush with butter and egg.
- Brown lightly in hot oven for 10 to 15 minutes.
- Serves 4.
lobster, boiling water, salt, butter, mushrooms, flour, salt, dry mustard, paprika, hot milk, hot light cream, sherry, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=558128 (may not work)