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Stuffed Lobster Thermidor
6
1
1
4
1
2
2
1
1
1
2
1
2
1
2
(1 pound) frozen lobster tails
0 tablespoons butter, melted
cup sliced fresh mushrooms
tablespoons flour
teaspoon dry mustard
dashes ground nutmeg
dashes cayenne pepper
teaspoon salt
cup milk
cup half−and−half
egg yolks, slightly beaten
teaspoon lemon juice
tablespoons sherry wine
/2 cup fine bread crumbs
tablespoons grated Parmesan cheese
Preheat oven to 450 degrees F.
Place lobster tails in large pot of boiling water and cover. Cook until tender, about 20 minutes; drain.
Cut each tail in half lengthwise and dice lobster meat. Set aside empty lobster tails.
Pour 1/4 cup butter in saucepan; add mushrooms and sauté until slightly browned. Blend in flour and
mix in seasonings. Add milk and half−and−half gradually to mixture, stirring constantly until thick.
Add small amount of hot mixture to egg yolks, stirring constantly; then return egg yolk mixture to
cream sauce, again stirring constantly and cooking until thickened. Stir in lemon juice, sherry and
lobster meat; spoon into lobster shells. Combine bread crumbs, Parmesan cheese and remaining
butter; sprinkle over stuffed lobster tails. Place on cookie sheet and bake at 400 degrees F for 15
minutes.
Serves 6.
Stuffed Lobster Thermidor
197
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