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LOCATION: Recipes >> Shellfish >> LOBSTER THERMIDOR

Print this Recipe    LOBSTER THERMIDOR

serves 4

4 - 1 1/2 pound lobsters, cooked
6 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon paprika
1 1/2 cups half and half
3 tablespoons medium sherry
1/2 cup shredded Cheddar cheese
parsley for garnish

Remove lobster meat, but leave shells whole. Do not twist head from tail
and leave antennae on head. Wash and drain lobster shells. Place meat, roe
and liver in a large bowl. Cover bowl and wrap shells, refrigerate both.
About 25 minutes before serving, in 3 quart saucepan over medium heat, in
butter, blend flour, salt, nutmeg and paprika. Stir in half and half and
sherry. cook stirring, until thickened. Add meat, cook just until heated.
Stirring occasionally. Preheat broiler. Place shells on rack in broiling pan.
Fill with mixture. sprinkle with cheese. Broil until mixture is hot. Place
lobsters on plate. Garnish with parsley.

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