From debbie8760@home.com Mon Dec 20 16:23:36 1999
Date: 13 Dec 1999 06:09:35 -0700
From: debbie8760@home.com
Newsgroups: rec.food.recipes
Subject: Collection (2) Lobster Thermidor
Followup-To: rec.food.cooking

Lobster Thermidor (WWII recipe)
Lobster Thermidor

Lobster Thermidor (WWII recipe)

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


Lobster Thermidor

4 1/2 pound lobsters, cooked
6 Tbsp butter
3 Tbsp flour
1 tsp flour
1/8 tsp ground nutmeg
1/8 tsp paprika
1 1/2 cups half-and-half
3 Tbsp sherry
1/2 cup shredded cheddar cheese
parsley for garnish

Cut lobsters into halves, remove meat and break into small pieces. 
Reserve the shells. Place meat, roe and liver in large bowl.  Cover bowl
and wrap shells; refrigerate both.  Approx 25 minutes before serving:  in
3-quart saucepan over medium heat, in butter, blend flour, salt, nutmeg
and paprika.  Stir in half-and-half and sherry; cook, stirring, until
thickened.  Add meat; cook until just heated, stirring occasionally. 
Preheat broiler at apprx 425-450 degrees.  Place shells on rack in
broiling pan; fill with mixture; sprinkle with cheese.  Broil until cheese
melts and starts to crust.  Place lobsters on platter;  garnish with
parsley.  Serves 4. 


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