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.

Divide seafood Thermidor into two mini crocks. Spread shredded cheese over shrimp and scallop mixture. Toss bread crumbs and melted butter and sprinkle over cheese. You can have Seafood Thermidor using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Seafood Thermidor

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

Lobster Thermidor is a classic recipe that is always a showstopper on any special occasion. 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. The sauce is often a creamy mixture of egg yolks and Brandy (such as Cognac), served with an oven -browned cheese crust, typically Gruyère.

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..

It was a time for creativity in food. The classically trained French chefs developed some of the most innovative and iconic food for the time. 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. The sauce must contain mustard (typically powdered mustard) in order to be true to the original Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell. Place the casserole in the bottom of the oven and bake/broil until the mixture on top is a toasted golden brown.