Lobster Thermidor

By Brie

This classic French dish was featured in Julia Child's "Mastering the Art of French Cooking" and is one of Clinton's favorites.

Ingredients

• 4 Cooked Lobster Tails
• 1 stick Unsalted Butter cut into tablespoon tabs
• 1/4 pound Mushrooms trimmed and thinly sliced
• 1/2 teaspoon Paprika
• 1 teaspoon Thyme
• 1/8 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup White Wine
• 1/2 cup Heavy Cream
• 2 cups Crushed Crackers
• Juice of 1/2 Lemon
• 1/2 Onion minced

Preparation

Step 1

Tear lobster meat into small pieces.

In a sauté pan over medium heat, melt 1 tablespoon of butter, then add the onion, thyme, paprika and mushrooms and sauté for 8 minutes. Add the lobster and toss, then set aside.


In a sauce pot, reduce the wine by 3/4, then whisk in the cream, and reduce for another minute. Remove from heat and stir in the remaining 7 tablespoons of butter, along with the lemon, pepper and salt.

Preheat the broiler.

Place lobster meat into ramekins, then add cream sauce. Top with crushed cracker mixture, then place under broiler until golden brown, about 3-5 minutes. Serve.