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Lobster Thermidor

This eye-catching lobster dish looks very complicated and very fancy, but it is surprisingly simple and very easy to make. The perfectly seasoned creamy sauce works wonderfully with the lobster and shrimp meat and is best served over cooked angel hair pasta. Perfect combination of flavors! Lobster shells are stuffed with cooked lobster and shrimp in a creamy and cheesy white sauce, then topped with Parmesan cheese and bread crumbs and broiled until golden brown. Enjoy this dish for a perfect date night dinner or a romantic meal!!!!

Posted on March 24, 2010

Makes 4 servings

IngredientsLobster Thermidor

4 (4 to 6-ounce) lobster tails

1 lb raw shelled jumbo shrimp, deveined and chopped

4 tablespoons unsalted butter

1 large shallot, chopped

2 cloves of garlic, minced

2 tbsp all purpose flour

1 1/2 cup milk, whole or 2% milk

1/2 cup white cheddar cheese, grated

1/2 teaspoon crab boil seasoning, Old Bay

Salt and fresh black pepper

2 tablespoons fresh Parmesan

2 tablespoons fresh bread crumbs

Lemon wedges and parsley for garnish, optional


1. Put lobster tails into boiling water and boil for about 6 to 7 minutes. Drain and shock under cold water until cooled. With kitchen scissors cut away soft underside of tails. Remove meat and save the shells, put them in a casserole dish. Chop the cooked meat into chunks.

2. Preheat the broiler to high.

3. In a small saucepot, melt 2 tablespoons butter. Add the garlic and the finely chopped shallots and cook 2 to 3 minutes until very soft.

4. To a large skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and the chopped uncooked shrimp and sauté until the shrimp is pink and firm. (Don't overcook the meat!).

5. To the saucepan, add the flour and cook another 1 to 2 minutes. Pour in milk and whisk in well. Cook on low heat until thick. Remove the sauce from heat and stir in the cheese and crab boil. Season with salt and pepper to your taste.

6. Pour sauce over lobster and shrimp meat and stir to combine. Pour lobster and shrimp mixture into and over the shells in a casserole dish and top with Parmesan and bread crumbs.

7. Broil on high until golden for 3 to 4 minutes. Serve one tail per person, pouring generously the remaining sauce and lobster over cooked angel hair pasta and garnish with fresh parsley and wedges of lemon along side.





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