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Clinton's Lobster Thermidor

1020LOBSTERTHERMADOR
A Meal Fit for Julia Child!
skill level
Easy
time
30-60min
servings
4 to 6
cost
$$
Contributed by :
This classic French dish was featured in Julia Child's "Mastering the Art of French Cooking" and is one of Clinton's favorites.
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ingredients
  • 4 Cooked Lobster Tails
  • 1 stick Unsalted Butter cut into tablespoon tabs
  • 1/4 pound Mushrooms trimmed and thinly sliced
  • 1/2 teaspoon Paprika
  • 1 teaspoon Thyme
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 cup White Wine
  • 1/2 cup Heavy Cream
  • 2 cups Crushed Crackers
  • Juice of 1/2 Lemon
  • 1/2 Onion minced
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 Cooked Lobster Tails
    Tear lobster meat into small pieces.
  • 2
    1 tablespoon butter
    1/4 pound Mushrooms trimmed and thinly sliced
    1/2 Onion minced
    1 teaspoon thyme
    1/2 teaspoon paprika
    In a sauté pan over medium heat, melt 1 tablespoon of butter, then add the onion, thyme, paprika and mushrooms and sauté for 8 minutes. Add the lobster and toss, then set aside.
  • 3
    7 tablespoons butter
    1 cup White Wine
    1/2 cup Heavy Cream
    Juice of 1/2 Lemon
    1/8 teaspoon Salt
    1/4 teaspoon Black Pepper
    In a sauce pot, reduce the wine by 3/4, then whisk in the cream, and reduce for another minute. Remove from heat and stir in the remaining 7 tablespoons of butter, along with the lemon, pepper and salt.
  • 4
    Preheat the broiler.
  • 5
    2 cups Crushed Crackers
    Place lobster meat into ramekins, then add cream sauce. Top with crushed cracker mixture, then place under broiler until golden brown, about 3-5 minutes. Serve.
 
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