Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, seafood thermidor. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Seafood Thermidor is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Seafood Thermidor is something which I have loved my whole life.
Laura's Seafood Thermidor. this link is to an external site that may or may not meet accessibility guidelines. Here the cooking demonstration for you by Chef Willy's Seafood Thermidor (Baked Seafood with Cheese). Seafood Thermidor Seafood Thermidor Seafood Thermidor.
To get started with this recipe, we must prepare a few ingredients. You can have seafood thermidor using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Thermidor:
- Make ready 9 tbsp unsalted butter, divided
- Prepare 3/4 lb lobster meat, diced
- Take 3/4 lb crab meat, shrimp and/or scallops
- Prepare 1/4 cup brandy
- Make ready 1 tsp each salt and pepper
- Prepare 1 package sliced mushrooms
- Take 1 1/2 tbsp lemon juice, divided
- Take 3 tbsp flour
- Prepare 1 1/2 cup chicken broth
- Prepare 1/2 cup half and half
- Make ready 1/2 tsp sweet paprika
- Get 3 dash tabasco
- Make ready 1/2 cup shredded parmesan cheese
- Take 1 Cooked rice or pasta
- Get 1 Garlic bread or rolls
This is a simple and elegant seafood dish that is best when served right out of the oven. Lobster thermidor is a French dish that is as rich and luxurious as it sounds, making this traditional recipe perfect for a special occasion. This Seafood Thermidore is what you'd like to have as side dish with your pasta dishes. By: fast.cook. seafood thermidor wiki thermidor sauce crab thermidor thermidor french revolution classic lobster thermidor recipe thermidor robot wars prawns thermidor lobster newburg lobster thermidor recipe.
Steps to make Seafood Thermidor:
- Preheat the oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- Serve over rice or pasta and with garlic bread or rolls.
Walleye, crab, lobster, and shrimp meat are combined with mushrooms and green onions in a creamy sauce, then broiled with a layer of crisp bread crumbs in this comforting. Discover classic seafood recipes to try out here at Cameron's Seafood! Lobster Thermidor and Crab Louie are great ideas for a tasteful, unforgettable dinner. And, should you decide to halt after the first phase and just serve the poached seafood, you'll also we well-rewarded! Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and brandy (often Cognac), stuffed into a lobster shell.
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