Schrafft's Lobster Thermidor
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4cooked lobsters, about 1¼ pounds each
- 6tablespoons butter
- 1minced shallot
- 1tablespoon lemon juice, plus more to taste
- ¾teaspoons paprika
- Pinch cayenne
- Salt and pepper to taste
- 6ounces small white button mushrooms, sliced
- 3tablespoons flour
- 1¼teaspoons powdered mustard
- 1½cups chicken stock or mild seafood stock, or a combination
- ⅔cup heavy cream
- ½cup grated Parmesan cheese
Nutritional analysis per serving (4 servings)
882 calories; 43 grams fat; 25 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 106 grams protein; 2822 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 450 degrees. Split lobsters down the middle and remove and reserve meat from tail and claws. Discard everything from the head and remove the front legs, without detaching the cartilage that holds the head and tail together. Rinse and dry shells and set aside.
- Step 2
Cut reserved meat into ½-inch dice. Sauté in 2 tablespoons butter, add shallot, lemon juice, paprika and cayenne until warmed through. Season with salt and pepper. In another pan, sauté mushrooms in 2 tablespoons butter until tender.
- Step 3
Set aside mushrooms and lobster meat. Melt the remaining butter in the pan the lobster was cooked in. Stir in the flour and mustard and cook for 2 minutes. Slowly whisk in the stock, then the cream, stirring constantly, until thickened, about 5 minutes. Add the lobster and mushrooms and cook 2 more minutes. Season with salt, pepper and lemon.
- Step 4
Spoon mixture into the shells, sprinkle with cheese and bake until the cheese is lightly browned, 10 to 12 minutes. Serve immediately.
Private Notes
Comments
Ideally, the stock is made from the very parts of the lobster we are told to discard in Step 1. Separate the legs and emptied claws and use these for the basis of a very quick stock, not much more than 10 min, including peppercorn and bay leaf.
Absolutely delicious! Used half each fresh shiitake and oyster mushrooms in lieu of white button, and added a dash of dry white wine. Had enough leftover lobster infused sauce for fresh pasta the following evening, expanded with additional sauteed mushrooms and zucchinis. Definitely festive for a special occasion!
Whenever we have lobster, I save all the leftover shells and make stock. I use kitchen shears to cut up the shells to make them less bulky. Most importantly, I cut each appendage - there are lots of them! - between the joints to release the meat into broth. Cook for around 30 minutes or more to concentrate the flavor. The stock is now a good base for risotto or sauce.
Consider adding bread crumbs on the topping for a bit of crunch
Everyone loved this. I butter poached the lobster rather than cooking them whole to start. For non lobster eaters "mushrooms thermador" cooked and served in an augratin dish were also a big hit, and a very easy way to accommodate a dietary restriction.
Whenever we have lobster, I save all the leftover shells and make stock. I use kitchen shears to cut up the shells to make them less bulky. Most importantly, I cut each appendage - there are lots of them! - between the joints to release the meat into broth. Cook for around 30 minutes or more to concentrate the flavor. The stock is now a good base for risotto or sauce.