Lobster thermidor

Recipe from: 2/1/2003 12:00:00 AM

Ingredients 10
Servings 6
Time

Ingredients

  • 6
    cooked lobster tails
  • Mornay sauce
  • 30
    ml
    butter
  • 30
    ml
    flour
  • 500
    ml
    milk
  • salt and freshly ground black pepper to taste
  • 5
    ml
    English mustard
  • 30
    ml
    medium cream sherry (optional)
  • 125
    ml
    freshly grated Parmesan cheese
  • 250
    g
    sliced mushrooms, fried
 

Method

 
Cut lobster in half lengthways.
Remove flesh from tail and dice in large cubes, reserving tails.
Slowly melt the butter in a saucepan.
Gradually stir in flour, mixed with salt and pepper.
Blend until fairly smooth.
Add mustard and milk, stirring constantly until the sauce is thick and smooth.
Remove from heat and add sherry, if using.
Cook for 2 minutes.
Add fried mushrooms and lobster meat and sprinkle generously with Parmesan cheese.
Cook over gentle heat for about 5 minutes.
Serve over pasta garnished with reserved tails.
 

Read more on: fish/seafood  |  shallow-fry
 

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