LOBSTER THERMIDOR

LOBSTER THERMIDOR

3 Tbs. butter

1 small onion, chopped fine

1 cup mushrooms, sliced

3 Tbs. flour

½ tsp. salt

¼ tsp. black pepper

¼ tsp. paprika

1 cup heavy cream

¾ cup chicken broth

1 tsp. Worcestershire

2 egg yolk

4 Tbs. sherry

3 cups cooked lobster meat, cut into bite size pieces

Melt butter in a large skillet and sauté onions and mushrooms until they fragrant and soft, about 5 minutes. Sprinkle flour, salt, pepper, and paprika in the skillet and stir to mix. Cook for 1 minute until bubbly.

Slowly add the cream, chicken broth and Worcestershire allowing sauce to thicken to a velvety thick consistency. Remove from heat.

Beat the egg yolks together with sherry and slowly add to the pan, whisking constantly.

Add lobster meat and return to heat. Heat through and serve over rice or in puff pastry shells.

Serves 6-8

My mother-in-law made this additive and decadent dish on special occasions.  Sooo yummy!!

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Seafood

© 2018 by PAMELA GELSOMINI, LLC