SEAFOOD THERMIDOR
"Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less," shares Sandi Laskowski of Rapid city, South Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.
Nutrition Facts : Calories 365 calories, Fat 12g fat (7g saturated fat), Cholesterol 162mg cholesterol, Sodium 829mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 39g protein.
LAURA'S SEAFOOD THERMIDOR
Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.
Provided by Laura Sewall Bossart
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
- Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
- Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 46.4 g, Cholesterol 271.8 mg, Fat 60.7 g, Fiber 4 g, Protein 46.2 g, SaturatedFat 36.6 g, Sodium 1818.9 mg, Sugar 5.8 g
LOBSTER TAILS THERMIDOR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
- Preheat your broiler to high.
- Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
- Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
- To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.
LOBSTER THERMIDOR
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Provided by EXCELUK
Categories World Cuisine Recipes European French
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven's broiler.
- Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g
SEAFOOD THERMIDOR
This is a simple and elegant seafood dish that is best when served right out of the oven. Its a guaranteed dinner party pleaser.
Provided by annya127
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 1/4 stick of butter saute the onion (or scallions), onion, green pepper, and mushrooms.
- Season 1 cup of cream (or clam juice) with thyme, paprika, pepper, and dill.
- Add seasoned cream into sauteed mixture.
- Add 3/4 roll of crushed ritz crackers to thicken.
- Add 1 pound of lobster, shrimp, crab meat, and/or scallops
- Spread mixture in a small low baking pan.
- In a small sauce pan melt 1/2 stick of butter and add 1/2 roll of crushed ritz crackers.
- Top thermidor with cracker mixture.
- Bake at 350 for 15-20 minutes.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 647.1, Fat 58, SaturatedFat 35.9, Cholesterol 280.9, Sodium 615.2, Carbohydrate 9.5, Fiber 1.6, Sugar 3.1, Protein 24.3
LOBSTER THERMIDOR
There are at least two schools of thought when it comes to lobster thermidor. One insists on a béchamel base; the other employs an egg-yolk sauce, a loose savory custard of sorts. I think béchamel is wonderful in dishes like lasagna. In lobster thermidor, though, I like a lighter, more flavorful sauce that complements rather than overwhelms the shellfish. Note that you could use brandy or cognac instead of sherry, if you like.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set the lobsters back-side up on a cutting board. Remove the claws, then cut each lobster in half beginning at the top of the head and cutting all the way to the tail. Remove the tail meat gently and clear and discard the innards from the head, taking care to keep the head and legs intact. Crack each claw and remove the meat. Cut the reserved lobster meat into 1/2-inch pieces.
- Heat the cream in a small saucepan over low heat until warm; keep warm.
- Position an oven rack 6 inches from the broiler and preheat the broiler.
- Heat the butter in a medium saucepan over medium-low heat until the butter melts and any foam disappears. Add the lobster pieces, mustard powder, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper and reduce the heat to low. Cook, stirring, for 1 minute. Add 1 tablespoon of the sherry and 1/4 cup of the warm cream and simmer until the cream is reduced by about half, about 5 minutes.
- Whisk together the egg yolks and remaining tablespoon of sherry in a small bowl. Slowly whisk in the remaining 1/2 cup warm cream to the bowl with the yolk mixture, then transfer the mixture to the same saucepan that held the cream. Cook over very low heat, whisking constantly, until the mixture thickens slightly like loose pudding and coats the back of a spoon, 2 1/2 to 3 1/2 minutes. Stir in the tarragon, then add this mixture to the lobster mixture. Stir to combine.
- Arrange the lobster shells with their cut sides up on a baking sheet. Spoon the lobster mixture into the shells. Top with the Gruyere. Broil the lobsters until the filling is golden brown, about 5 minutes. Serve with any extra sauce on the side.
SHRIMP THERMIDOR
Make and share this Shrimp Thermidor recipe from Food.com.
Provided by _Pixie_
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oben to 425 degrees F.
- Simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.
- Drain, reserving 1 c of the liquid.
- Set aside.
- Simmer water in the bottom of a double boiler.
- Melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.
- Add flour, salt, mustard and pinch cayenne pepper, stir until blended.
- Add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.
- Remove pan from heat.
- Vigourly stir 1 c of sauce into the yolks until well blended.
- Add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.
- Stir sauce for 1-2 minutes to completely cook the egg yolks.
- Spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.
- Arrange shrimp in sauce and cover with remaining sauce.
- Sprinkle with Parmesan.
- Bake uncovered 10-15 minutes, until hot but not boiling.
- Broil 6" from heat for 1-2 minutes to brown.
- Serve with rice.
Nutrition Facts : Calories 369.8, Fat 19.4, SaturatedFat 10.4, Cholesterol 365.9, Sodium 706.8, Carbohydrate 10.6, Fiber 0.2, Sugar 0.1, Protein 36.6
SEAFOOD THERMIDOR
Number Of Ingredients 15
Steps:
- Thaw frozen fish and skin, if necessary. Cut into 1/2 -inch cubes. In saucepan, place onion, lemon slice and water boil, covered, for 5 minutes. Add fish and simmer, covered, 5 to 6 minutes or until fish flakes easily.In a small saucepan, blend soup and flour gradually stir in dry vermouth and milk. Cook and stir until thickened and bubbly. Stir in mozzarella and parsley heat through. Taste for salt.Drain fish and onion remove lemon slice. Fold fish into sauce. Spoon into 8 coquille shells or ramekin dishes. Combine bread crumbs, Parmesan cheese, butter or margarine and paprika. Sprinkle over fish and broil about 8 inches from heat until browned and bubbly.
Nutrition Facts : Nutritional Facts Serves
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