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Lobster Thermidor
Newburg Sauce
3
1
1
1
tablespoons butter
cup clam juice
/4 to 1/2 cup milk
/2 teaspoon paprika
Pinch of salt
3
2
4
tablespoons sherry
tablespoons all−purpose flour
tablespoons light cream
Melt butter over a medium low flame. When completely melted, add paprika and stir for 2 minutes.
Add the flour to the butter and stir for 2 to 3 minutes to cook the roux. Stir constantly to avoid
burning. Add the clam juice and stir until thickening begins. Add 1/4 cup milk, light cream and sherry.
Simmer for 5 minutes and, if needed, add remaining 1/4 cup milk. Serve immediately or refrigerate for
future use.
Lobster
5
1
1
1
ounces lobster meat, cut into 1−inch chunks
tablespoon finely chopped pimentos
/2 cup thick sliced mushrooms
tablespoon chopped chives
Butter for sautéing
tablespoon sherry
Newburg Sauce
/2 to 1 cup grated Cheddar cheese
1
1
Preheat oven to 350 degrees F.
Over medium heat, melt enough butter to lightly cover the bottom of a heavy, large sauté pan. Place
the lobster, chives, pimentos and mushrooms in the pan and stir for 3 to 4 minutes.
Increase the heat to high and add the sherry to deglaze the pan. Be careful as the sherry may flame up
as the alcohol burns off.
Stir in 4 ounces of Newburg Sauce and stir for 1 minute. Pour into a single serving casserole and
sprinkle with the cheese.
Bake for about 5 minutes or until the cheese has melted and is bubbly.
Serve immediately.
Lobster Thermidor
113
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