Entrées

Lobster Thermidor

  • 32 portions
  • 139 calories

Preparation

Ingredients

Water 6 cup
Lobster, raw, meat, chopped 3 lb
Butter, salted, divided 0.25 cup
Whipping cream 30% 8 cup
Button mushroom, white, sliced 12 cup
Shallot, or onions, minced 4 oz
Parmesan cheese, grated 6 oz
Water, cold 2 cup
Butter, unsalted 8 oz
White wine 6 oz
Cayenne pepper 0.13 tsp
Minor's Lobster Base (No Added MSG)* Gluten Free 6 x 1 pound 4 oz
Minor's Dry Roux (Sauce/Soup Thickener) 4 x 2.5 pounds 6 oz

Method

  1. In a large pot, melt 4 oz of salted butter over medium-high heat. Add 6 cups water, heavy cream and Minor's Lobster Base. Mix well with wire whisk. Heat to a simmer.
  2. In a small bowl using a wire whisk, blend 2 cups cold water and Minor's Dry Roux into a smooth slurry. Gradually pour slurry into simmering broth, stirring constantly until sauce thickens slightly. Remove from heat. Keep warm.
  3. In a skillet over medium heat, melt 8 oz unsalted butter. Add mushrooms and shallots, sauté until tender. Add lobster meat, wine and cayenne pepper. Sauté 2-3 minutes.
  4. Add mushroom mixture to warm cream sauce; mix well.
  5. Pour about 1 cup of mixture into buttered individual ramekins or lobster shells. Sprinkle each with 1/2 oz Parmesan cheese. Bake in 400°F convection oven for 10-15 minutes or until browned.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 139 kcal
Protein 10 g
Fats, total 8 g
Carbohydrate, total 6 g
Sugars, total 1 g
Fats, saturated 5 g
Fiber, total dietary 0 g
Sodium 672 mg
Calcium 103 mg
Cholesterol 75 mg
Iron 0 mg
Vitamin C 0 mg
Vitamin D 6 IU