Lobster Thermidor
Ingredients
- 3 tbsp unsalted butter
- 1 cup clam juice
- 0.5 cup whole milk
- 0.5 tsp paprika
- 0.3 tsp salt
- 3 tbsp dry sherry
- 2 tbsp all-purpose flour
- 4 tbsp light cream
- 20 oz lobster meat, cut into 1-inch chunks (about 4 small tails)
- 2 tbsp pimentos, finely chopped
- 1 cup mushrooms, thick-sliced
- 1 tbsp chives, chopped
- 1 tbsp dry sherry (for flambé)
- 1 cup sharp Cheddar cheese, grated
Instructions
- 1
Make the Newburg sauce: melt the butter in a saucepan over medium-low heat. Add the paprika and stir for 2 minutes. Add the flour and stir for 2 to 3 minutes to cook the roux — do not let it burn.
- 2
Add the clam juice and stir until the sauce begins to thicken. Add the milk, light cream, and sherry. Simmer for 5 minutes until smooth and thick. Set aside.
- 3
Preheat the oven to 350°F.
- 4
In a large sauté pan, melt a thin layer of butter over medium heat. Add the lobster, chives, pimentos, and mushrooms. Stir for 3 to 4 minutes.
- 5
Increase heat to high and carefully add the sherry to deglaze. The alcohol may flame briefly.
- 6
Add the Newburg sauce and stir to combine. Pour the mixture into an oven-safe baking dish and top generously with grated Cheddar.
- 7
Bake for about 10 to 12 minutes until bubbly and golden. Serve over toast points or in puff pastry shells.