Lobster Thermidor

Ready in 1 hour

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2 tb All-purpose flour
1/4 c Parmesan Cheese; Freshly
2 ts Fresh Lemon Juice
1 ds Worcestershire Sauce
1/4 ts Salt
1 tb Butter
1 pn Ground nutmeg
1 1/2 ts Onion; Finely Minced
1 ts Dry sherry
Salt and pepper to taste
1 1/2 c Milk; Scalded
1/3 c Heavy cream
1 ds White pepper
4 sm Fresh Lobsters; (or 2-Large
1 Sprig Fresh Parsley
1 pn Cayenne
1/4 c Butter; Soft
1 ts Dry mustard

Original recipe makes 4 Servings



When it comes to recipes of romance, the food served takes second place to the company for which the meal is prepared. So check your guest list twice and get ready to prepare todays recipe for your Valentine(s) this year as Romantic Recipe week(s) continue at Recipe-a-Day.com! Split cooked lobsters in halves, lengthwise from head to tail. Remove large pincer claws. Lift meat out of bodies and cut into large pieces. Keep lobster shells as halved for serving container. Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally for about 3-minutes. Sprinkle flour over onions and continue to cook until golden brown. Remove from heat and stir in hot milk which has been scalded (brought nearly to the boil) and set aside for use now. Stir in 1/4 tsp. salt, while pepper, parsley and nutmeg. Return to moderate heat and cook until mixture comes to a boil, stirring constantly. Reduce heat to low and continue to simmer for about 20-minutes, stirring often. Strain sauce and return to the saucepan. Stir in heavy cream, lemon juice, sherry, mustard, cayenne and Worcestershire sauce. Taste and season with salt and pepper as required. Add lobster meat to the sauce and heat through. Set reserved lobster shells in a shallow pan. Spoon lobster mixture into shells. Sprinkle evenly with Parmesan cheese, dust with paprika and dot with butter. Slip prepared lobster in the shells under a hot broiler and broil until golden brown. Serve immediately while sizzling. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff on Feb 08, 1998

Calories Per Serving: 187 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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