Lobster Thermidor

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Another classic french seafood recipe that's worth keeping. I consider this the baptism of fire to any aspiring cook, while i am not ready for it yet, i will archive it here. This is from williams-sonoma seafood book.

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Steps

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Preheat the oven to 425f if you have whole claws , remove the meat whole and reserve for garnishing.

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Cut the lobster meat into 1 / 2 inch dice and set aside.

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In a saucepan over medium heat , melt 4 tablespoons of butter.

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Add the green onions and saut until the white part is translucent , about 3 minutes.

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Stir in the diced lobster and saut until heated through , about 3 minutes.

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Add the brandy , bring to a simmer , and cook for 1 minute.

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Stir in the thyme and salt and pepper to taste.

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Remove from the heat and set aside.

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In a frying pan over medium heat , melt 1 tablespoon of the butter.

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Add the mushrooms and saut until golden , about 5 minutes.

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Stir in 1 tablespoon of the lemon juice.

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Remove from heat and set aside.

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In a saucepan over medium heat , melt the remaining 4 tablespoons of butter.

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Stir in the flour to make a roux and cook , stirring constantly , for 2-3 minutes.

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Do not let the mixture color.

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Gradually whisk in the stock.

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Cook , stirring frequently , until th.

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Ingredients

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cooked lobster meat, unsalted butter, spring onions, fresh thyme, salt, fresh ground white pepper, white button mushrooms, brandy, fresh lemon juice, all-purpose flour, lobster stock, half-and-half, sweet paprika, tabasco sauce, parmesan cheese