Irma Rombauer's Lobster Thermidor

Recipe Ingredients

11 teaspoons	55ml	Butter
2 teaspoons	10ml	Flour
11 oz	312g	Lobster meat - in dice
4 oz	113g	Heavy cream
6 oz	170g	Stock - (fish or meat, or even vegetable)
		Salt - white pepper
		Paprika - cayenne
		Tabasco - and/or
		Celery salt
2 tablespoons	30ml	Sherry
1 1/2 cups	219g / 7.7oz	White bread crumbs

Recipe Instructions

Melt 2 t butter and add the flour. Heat a few seconds over medium heat and add the lobster. Stir in cream and stock. Simmer, stirring constantly, for 10 minutes Season to taste with the seasonings in any combination you wish.

Remove the lobster mixture to a casserole or individual ovenproof serving dishes and keep warm. In the cooking pan, add the sherry and the remaining 3 T butter. When butter is melted, stir in the breadcrumbs.

Distribute the crumb-butter mixture over the lobster in the casserole(s). Bake in preheated 400 oven for 5 min or broil until crumbs are brown.

Source:
Cooking Light, Sept 1994, page 94

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