Lobster Thermidor

Ready in 1 hour

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16 oz Mushroom; sliced fine
12 oz Sherry
10 oz Butter
6 lb Lobster meat; chunked, raw
1 1/2 ga Half and half
2 ts Garlic; minced
10 oz Flour
2 oz olive oil
1/2 tb Dry mustard
1 1/2 tb Chervil
1 lg Onion; diced fine

Original recipe makes 20



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 on May 16, 97

Calories Per Serving: 493 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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