Recipe: Delicious Seafood Thermidor

Seafood Thermidor. Combine soup mix and flour; stir into onion until blended. Stir in wine or broth and lemon juice. Add the lobster and crab, and cook a few minutes to heat.

Toss bread crumbs and melted butter and sprinkle over cheese. While it does call for several steps and almost an hour of prep time, the recipe isn't especially hard to make and doesn't require advanced cooking techniques. From Wikipedia, the free encyclopedia Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. You can have Seafood Thermidor using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Seafood Thermidor

1. Prepare 9 tbsp of unsalted butter, divided.
2. You need 3/4 lb of lobster meat, diced.
3. Prepare 3/4 lb of crab meat, shrimp and/or scallops.
4. You need 1/4 cup of brandy.
5. Prepare 1 tsp of each salt and pepper.
6. It's 1 package of sliced mushrooms.
7. It's 1 1/2 tbsp of lemon juice, divided.
8. Prepare 3 tbsp of flour.
9. It's 1 1/2 cup of chicken broth.
10. It's 1/2 cup of half and half.
11. It's 1/2 tsp of sweet paprika.
12. You need 3 dash of tabasco.
13. You need 1/2 cup of shredded parmesan cheese.
14. Prepare 1 of Cooked rice or pasta.
15. Prepare 1 of Garlic bread or rolls.

The sauce is often a creamy mixture of egg yolks and Brandy (such as Cognac), served with an oven -browned cheese crust, typically Gruyère. The Lobster Thermidor recipe was created for the premiere of 'Thermidor', a play by Victorien Sardou. Lobster Thermidoris a French dish consisting of a creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. Melt butter in a medium skillet over medium heat.

Seafood Thermidor step by step

1. Preheat the oven to 425°F..
2. Sauté the seafood in 4 tablespoons of butter over medium heat about 3 minutes. Add the brandy, bring to a simmer, and heat for 1 minute. Add salt and pepper to taste. Remove from heat and set aside..
3. Sauté the mushrooms in 1 tablespoon of butter about 5 minutes. Stir in 1 tablespoon of the lemon juice. Remove from heat and set aside..
4. In a large saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. Gradually whisk in the broth. Cook, stirring frequently, until thickened, about 5 minutes. Stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. Stir in the paprika, salt, tabasco sauce and 1/2 tablespoon of lemon juice..
5. Stir the seafood mixture and mushrooms into the white sauce. Spoon this mixture into 4 individual gratin dishes. Sprinkle each with one-fourth of the Parmesan. Place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. Serve at once..
6. Serve over rice or pasta and with garlic bread or rolls..

Whisk in flour, kosher salt, dry mustard, and ground red pepper. Remove from stove and stir in ¼ cup shredded cheddar cheese, shrimp, and scallops. Divide seafood Thermidor into two mini crocks. Saute mushrooms, onion, asparagus, garlic, and mustard in a hot pan. Add salt and pepper to taste.