Lobster Thermidor
- 1 2-pound lobster
- 4 tablespoons butter
- 2 tablespoons flour
- 1 cup cream
- 1/4 teaspoon of salt
- 1/2 teaspoon dry mustard
- 4 tablespoons sherry
- 1 egg yolk
- 1 cup fresh mushrooms, quartered
- 1/2 cup grated Parmesan cheese
- Paprika
- Boil the lobster and split lengthwise. Remove all the meat and cut in 1-inch cubes. Melt 2 tablespoons of the butter in a skillet, add flour and cook until bubbly, then add cream, salt, and the mustard; cook until thick; add the sherry and egg yolk, stirring thoroughly. Keep warm over hot water. Saute mushrooms in remaining 2 tablespoons of butter and add the lobster meat. Swish around, then add the sherry sauce to it. Sprinkle part of the cheese in the bottom of the lobster shells, add the mixture and sprinkle remaining cheese on top. Sprinke with a little paprika and brown in oven at 375. These can be made ahead of time and frozen, then brown when ready to serve.
lobster, butter, flour, cream, salt, dry mustard, sherry, egg yolk, fresh mushrooms, parmesan cheese, paprika
Taken from www.epicurious.com/recipes/member/views/lobster-thermidor-50147496 (may not work)