Lobster Thermidor Recipe
HT MC French
4 Hot Seafood Shellfish Main
course Eggless France Europe
x 675g/1-1/2lb Cooked Lobsters
tbsp Plain Flour
Good Fish Stock
Cut the lobsters in half lengthways with a sharp knife and remove stomach sac and intestinal
vein. Remove the flesh from the body
and legs and chop it into 12mm/1/2 inch pieces.
Melt the butter in a saucepan and when frothy, stir in flour and cook for 1 minute. Gradually add the cream and stock,
stirring constantly over a gentle heat until
Add the lobster flesh, half the parmesan, salt, paprika and Cayenne and simmer for 10 minutes stirring frequently.
Remove from the heat.
Preheat the grill. Wash and dry the lobster shells place on the grill pan then fill with the lobster flesh and sauce. Mix
together the breadcrumbs and remaining parmesan,
sprinkle over the top of the lobster halves and grill for 10 minutes. Serve immediately.
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