Use Butter and flour to make a roux. Set aside. In a large pot, gently saute in the olive oil, onions, mushrooms and garlic until muchrooms start to lose liquid. Add Sherry, mustard and chervil and lobster and bring to a boil Strain out solids, reserving; reduce liquid by half. Add cream, whip in roux, bring to a boil and simmer 10 mins. Add solids to sauce and incorporate. Season to taste Serve in a vol-auvent (puff pastry case) NOTES : Food Service Director, 4/15/97 Recipe by: U.S. Life Company (Neptune, NJ) Posted to MC-Recipe Digest V1 #613 by Thomas Vath
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