Lobster Thermidor Recipe

Lobster Thermidor Recipe

Ingredients:

For the Newburg Sauce:
3 Tbsps of butter (unsalted)
1 c of juice (clam)
1/4 c of milk (up to 1/2)
1/2 tsp of paprika
1/8 tsp of salt
2 Tbsps of flour (all purpose)
3 Tbsps of sherry
4 Tbsps of cream (light)

For the Lobster:
5 oz of lobster meat; cut to 1 inch chunks
1 Tbsp of pimentos; chopped finely
1/2 c of mushrooms; sliced thickly
1 Tbsp of chives; chopped
Butter (for sauteing)
1 Tbsp of sherry
1/2 to 1 c of grated cheese (Cheddar)

Instructions:

Melt the unsalted butter on a saucepan above medium-low heat then add in the paprika; stir it for two mins. Add flour then cook for 2-3 mins while stirring constantly. Add (clam) juice then stir till it starts to become thick.

Add quarter cup of milk, sherry and cream; let it simmer at about five mins then add another quarter cup of milk if necessary. Serve the sauce at once or place inside the refrigerator for later.

Preheat the oven (350 degrees F). Melt just enough amount of butter, slightly covering the base of large saute pan. Add lobster, pimientos, mushrooms, and chives; cook for 3-4 mins, while stirring constantly. Increase heat into high then add sherry, deglazing the saute pan.

Add four ounces (Newburg) sauce then stir mixture for one min. Pour onto a casserole then sprinkle cheese on top. Bake inside preheated oven for five mins till cheese becomes bubbly and melted. Serve at once.

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