The Colonel's Lobster Thermidor En Croûte

Name: The Colonel's Lobster Thermidor en Croûte (Standard)
Total time: 2 h 30 min
Yield: 4
Cuisine: Holiday
Ingredients: 2 Lobsters (1.5 - 1.5 lbs each), cooked and meat removed; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 2 cups Milk; 1/4 cup Dry Sherry; 1/4 cup Heavy Cream; 1 tbsp Dijon Mustard; 1/4 tsp Cayenne Pepper; 1/4 cup Shallots, finely chopped; 2 cloves Garlic, minced; 1 package Puff Pastry, thawed; 1/4 cup Grated Parmesan Cheese; 2 tbsp Chopped Fresh Parsley

⏱2h 30m

👥4

🔥850 cal

Medium

🍽️Holiday

A simplified take on the classic Lobster Thermidor, baked in a puff pastry crust for a comforting and impressive meal.

2 Lobsters (1.5 - 1.5 lbs each), cooked and meat removed

1/4 cup Butter

1/4 cup All-Purpose Flour

2 cups Milk

1/4 cup Dry Sherry

See all 15 ingredients ↓

(0 reviews)

⏱2h 30m

👥4

🔥850 cal

Medium

🍽️Holiday

A simplified take on the classic Lobster Thermidor, baked in a puff pastry crust for a comforting and impressive meal.

#Seafood #Baked #Comfort Food

Instructions

Preheat oven to 375°F (190°C).
In a saucepan, melt Butter from Sauce group over medium heat. Whisk in Flour from Sauce group and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk from Sauce group until smooth. Bring to a simmer, stirring constantly.
Stir in Sherry from Sauce group, Heavy Cream from Sauce group, Dijon Mustard from Sauce group, and Cayenne Pepper from Sauce group. Season with Salt and Black Pepper from Sauce group to taste.
In a separate pan, sauté Shallots and Garlic from Aromatics group in a little butter until softened.
Add the cooked Lobster meat to the sauce. Stir to coat evenly.
Roll out Puff Pastry from Crust group to fit a baking dish. Place the lobster mixture into the pastry-lined dish.
Sprinkle with Parmesan Cheese from Garnish group. Bake for 20-25 minutes, or until golden brown and bubbly.
Garnish with Parsley from Garnish group before serving.

Ingredients

2 2 Lobsters (1.5 - 1.5 lbs each), cooked and meat removed
1/4 cup 60 mL Butter
1/4 cup 30 g All-Purpose Flour
2 cups 480 mL Milk
1/4 cup 60 mL Dry Sherry
1/4 cup 60 mL Heavy Cream
1 tbsp 15 mL Dijon Mustard
1/4 tsp 1.25 mL Cayenne Pepper
Salt To taste
Black Pepper To taste
1/4 cup 30 g Shallots, finely chopped
2 cloves 2 Garlic, minced
1 package 450 g Puff Pastry, thawed
1/4 cup 30 g Grated Parmesan Cheese
2 tbsp 15 g Chopped Fresh Parsley

Equipment

Saucepan
Baking Dish
Whisk
Rolling Pin

Instructions

Preheat oven to 375°F (190°C).
In a saucepan, melt Butter from Sauce group over medium heat. Whisk in Flour from Sauce group and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk from Sauce group until smooth. Bring to a simmer, stirring constantly.
Stir in Sherry from Sauce group, Heavy Cream from Sauce group, Dijon Mustard from Sauce group, and Cayenne Pepper from Sauce group. Season with Salt and Black Pepper from Sauce group to taste.
In a separate pan, sauté Shallots and Garlic from Aromatics group in a little butter until softened.
Add the cooked Lobster meat to the sauce. Stir to coat evenly.
Roll out Puff Pastry from Crust group to fit a baking dish. Place the lobster mixture into the pastry-lined dish.
Sprinkle with Parmesan Cheese from Garnish group. Bake for 20-25 minutes, or until golden brown and bubbly.
Garnish with Parsley from Garnish group before serving.

Nutrition per serving

Calories 850

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The Colonel's Lobster Thermidor En Croûte

The Colonel's Lobster Thermidor En Croûte

Ratings & Reviews

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