Good morning here we will give you a recipe seafood thermidor which is delicious The way preparing it is very easy. You just need to be careful to get results from seafood thermidor which has aroma and taste that can evoke our tastes.

So that the result of seafood thermidor, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare seafood thermidor delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings required in prepare

1. Prepare 9 tbsp unsalted butter, divided
2. Take 3/4 lb lobster meat, diced
3. Prepare 3/4 lb crab meat, shrimp and/or scallops
4. Prepare 1/4 cup brandy
5. Prepare 1 tsp each salt and pepper
6. Prepare 1 package sliced mushrooms
7. Prepare 1 1/2 tbsp lemon juice, divided
8. Prepare 3 tbsp flour
9. Prepare 1 1/2 cup chicken broth
10. Use 1/2 cup half and half
11. Take 1/2 tsp sweet paprika
12. Prepare 3 dash tabasco
13. Take 1/2 cup shredded parmesan cheese
14. Take 1 Cooked rice or pasta
15. Prepare 1 Garlic bread or rolls

Reserve the empty lobster shells (just the main body) for the dish. In a small frying pan over medium-high heat, add the wine, sherry, lobster stock, shallot, and tarragon. Lobster Thermidoris a French dish consisting of a creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. The sauce must contain mustard (typically powdered mustard) in order to be true to the original Directions Thaw fish, if frozen.

How to cook Seafood Thermidor:

1. Preheat the oven to 425°F.
2. Sauté the seafood in 4 tablespoons of butter over medium heat about 3 minutes. Add the brandy, bring to a simmer, and heat for 1 minute. Add salt and pepper to taste. Remove from heat and set aside.
3. Sauté the mushrooms in 1 tablespoon of butter about 5 minutes. Stir in 1 tablespoon of the lemon juice. Remove from heat and set aside.
4. In a large saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. Gradually whisk in the broth. Cook, stirring frequently, until thickened, about 5 minutes. Stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. Stir in the paprika, salt, tabasco sauce and 1/2 tablespoon of lemon juice.
5. Stir the seafood mixture and mushrooms into the white sauce. Spoon this mixture into 4 individual gratin dishes. Sprinkle each with one-fourth of the Parmesan. Place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. Serve at once.
6. Serve over rice or pasta and with garlic bread or rolls.
7. Done and ready to serve!

Place all seafood in a pan or skillet. Add lemon slice, quartered onion and water, just to cover. Meanwhile, in a small saucepan, blend soup and the flour. Gradually, stir in milk, lemon juice and wine. Cut meat into pieces and place back into the shells.

I say thank you for reading the recipe that I convey on here. hope we Hope it’s useful and good luck!