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Stuffed Lobster Thermidor



  • 6 (1 pound) frozen lobster tails
  • 10 tablespoons butter, melted
  • 1 cup sliced fresh mushrooms
  • 4 tablespoons flour
  • 1 teaspoon dry mustard
  • 2 dashes ground nutmeg
  • 2 dashes cayenne pepper
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup half-and-half
  • 2 egg yolks, slightly beaten
  • 1 teaspoon lemon juice
  • 2 tablespoons sherry wine
  • 1/2 cup fine bread crumbs
  • 2 tablespoons grated Parmesan cheese


  1. Heat oven to 450 degrees F.
  2. Place lobster tails in large pot of boiling water and cover. Cook until tender, about 20 minutes; drain.
  3. Cut each tail in half lengthwise and dice lobster meat. Set aside empty lobster tails.
  4. Pour 1/4 cup butter in saucepan; add mushrooms and sauté until slightly browned. Blend in flour and mix in seasonings. Add milk and half-and-half gradually to mixture, stirring constantly until thick.
  5. Add small amount of hot mixture to egg yolks, stirring constantly; then return egg yolk mixture to cream sauce, again stirring constantly and cooking until thickened.
  6. Stir in lemon juice, sherry and lobster meat; spoon into lobster shells.
  7. Combine bread crumbs, Parmesan cheese and remaining butter; sprinkle over stuffed lobster tails.
  8. Place on cookie sheet and bake at 400 degrees F for 15 minutes.

Serves 6.


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