Lobster Thermidor
Ingredients
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Water -- 6 cup
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Lobster, raw, meat, chopped -- 3 lb
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Butter, salted, divided -- 0.25 cup
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Whipping cream 30% -- 8 cup
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Button mushroom, white, sliced -- 12 cup
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Shallot, or onions, minced -- 4 oz
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Parmesan cheese, grated -- 6 oz
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Water, cold -- 2 cup
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Butter, unsalted -- 8 oz
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White wine -- 6 oz
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Cayenne pepper -- 0.13 tsp
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Minor's Lobster Base (No Added MSG)* Gluten Free 6 x 1 pound -- 4 oz
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Minor's Dry Roux (Sauce/Soup Thickener) 4 x 2.5 pounds -- 6 oz
Preparation
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1In a large pot, melt 4 oz of salted butter over medium-high heat. Add 6 cups water, heavy cream and Minor's Lobster Base. Mix well with wire whisk. Heat to a simmer.
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2In a small bowl using a wire whisk, blend 2 cups cold water and Minor's Dry Roux into a smooth slurry. Gradually pour slurry into simmering broth, stirring constantly until sauce thickens slightly. Remove from heat. Keep warm.
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3In a skillet over medium heat, melt 8 oz unsalted butter. Add mushrooms and shallots, sauté until tender. Add lobster meat, wine and cayenne pepper. Sauté 2-3 minutes.
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4Add mushroom mixture to warm cream sauce; mix well.
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5Pour about 1 cup of mixture into buttered individual ramekins or lobster shells. Sprinkle each with 1/2 oz Parmesan cheese. Bake in 400°F convection oven for 10-15 minutes or until browned.
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