Lobster Thermidor
Lobster Thermidor
Directions
- 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.
- 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.
- 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 for 2-3 minutes.
- Add mushroom mixture to warm cream sauce; mix well.
- 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.
Ingredients
- 6 cups water
- 3 lbs. Lobster meat, raw, chopped
- 1/4 cup butter, salted, divided
- 8 cups. Whipping cream, 30%
- 12 cups mushroom(s), white button, sliced
- 4 oz. shallot(s), minced
- 6 oz. cheese, Parmesan , grated
- 2 cups water, cold
- 8 oz. unsalted butter
- 6 oz. white wine
- 1/8 tsp cayenne pepper
- 4 oz. Minor's® Lobster Base, (No Added MSG), gluten free 6 x 1 lb.
- 6 oz. Minor's® Dry Roux, (Sauce/Soup Thickener) 4 x 2 1/2 lbs.