Shrimp Thermador on Puff Pastry Shells
 
request from: "wayne" <gate...@att.net> 
i have heard of this luncheon dish and would like to make it. does 
anyone have a recipe with clear directions so a relatively new cook could 
make 
it 
 
lobster thermador 
 
4   servings
4   each 1-1/2 lb live maine lobsters
1/3 cup  unsalted butter
3 Tbsp  flour
1 tsp  salt
1/8 tsp  nutmeg
1/8 tsp  paprika
1 cup  half and half
3 Tbsp  dry white wine
1/2 cup  finely grated cheddar cheese
1   each lemon, quartered
4 sprig  parsley
 
heat 3-4 gallons water to boil in a stockpot, over a high flame plunge 
lobsters, headfirst, into boiling water cover and simmer for 15 minutes 
remove from pot and drain well remove claws and legs, leaving body intact 
remove flesh from claws and legs, set aside cut thin undershell from tail 
with shears gently remove flesh from tail shell cut flesh to large dice 
and combine with flesh from claws wash shells well, drain heat butter in a 
saucepan whisk in flour, salt, and nutmeg heat and stir until bubbly whisk 
in half & half and wine add lobster and stir to coat well remove from heat 
invert shells onto a broiler pan fill with lobster mixture top with grated 
cheddar place in broiler briefly to melt cheese and brown lightly remove 
to a serving platter garnish with lemon wedges and parsley serve hot 
 
 
-- 
(ID: 7379) Mirror: rec.food.recipes: Fri, Jun 11, 2004


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