Tag: NASSAU LOBSTER THERMIDOR

1 med.                         Lobster

2 Tbsp.                        Flour

1 cup                           Milk

Pinch of Salt

2 Tbsp                         Sherry

1/2 lb.                          Cheese

2 oz                             Butter

1 small                         Onion, finely chopped

Pepper to taste

Preparation:

Cook lobster in boiling salted water until red, remove from water and cool. Cut lobster in half and remove meat from shell but save shell for stuffing. Heat milk in a saucepan and set aside. Melt butter in a small saucepan on low flame. Add onion and simmer until tender. Add chopped cheese and flour and stir continuously. Pour in hot milk and stir until mixture is thick and smooth. Add salt and pepper and sherry. Remove from fire. Cut lobster meat into small pieces, not fine. Add lobster to sauce and stuff into shell. Garnish with Parmesan cheese, paprika and melted butter. Place under grill until golden brown. Garnish with chopped parsley and serve.