Langosta Thermidor (Lobster Thermidor)

6 lobsters
2 tbs. butter
1 tbs. minced onion
2 tbs. dry wine
1 1/2 tsp. Worcester sauce
1 tsp. lemon juice
1/2 tsp. seafood seasoning
SAUCE
4 tbs. butter
1 tsp, salt
8 tsp. paprika
2 tbs. flour
1/8 tsp. nutmeg.
3 egg yolks
6 tsp. grated Parmesan cheese
2 cups milk

Category: .

Product Description

Boil lobsters. Separate tails without braking shells. Wash meat and
remove dark parts. Cut down the underside of the tail and remove
intestine. Wash well. Cut lobster meat into small pieces and measure three cups (4 lobsters
approx.). The remaining lobster may be used to prepare a salad or
other dish as there is too much meat to fill the six tail shells.
Melt 2 tbs, of butter and lightly brown onion. Add the lobster. wine.
Worcester sauce. lemon juice and seafood seasoning. Combine well.
cover and keep warm over very low heat. Melt butter for the sauce and
add previously blended flour. salt. paprika and nutmeg. Cook over very low
heat or in a double boiler. stirring constantly with a wooden spoon until thickened. Stir beaten eggs
into half a cup of this sauce and return to double boiler. stirring con-
stantly. Add sauce to the lobster. stir well and fill the shells. Sprinkle a tsp. of
grated cheese onto each tail and brown under broiler. Serves 6.