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Lobster Tails Thermidor

Recipe By :30 MINUTE MEALS with Rachael Ray - (Show # TM-1C77
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Shellfish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
4 packaged lobster tails - (6 to 8 oz ea)
= (shell jumbo shrimp or prawns can be
substituted)
4 tablespoon butter --divided
1 small white onion --finely chopped
2 tablespoon all-purpose flour
Splash dry white wine or dry sherry
1/2 cup milk
1/3 cup grated white cheddar
1/2 teaspoon paprika or crab boil seasoning
= (Old Bay recommended)
2 tablespoon Parmesan
2 tablespoon bread crumbs
1 handful parsley leaves --mixed with
2 cups baby greens --for plate garnish
Lemon wedges --for garnish

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.

This recipe yields 4 servings.

Formatted for MC7 05-13-2004 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 158 Calories; 13g Fat (71.4%
calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber;
35mg Cholesterol; 162mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.


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