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Lobster Thermidor

  • Preparation time
    5 min
  • Difficulty Easy
  • Number of servings
    32
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
Preparation
  • 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.
Components
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