Lobster Thermidor

Lobster, in a rich wine sauce, baked in the lobster shell.

A traditional dish, named for the French Revolution . . . one cannot but applaud the single-mindedness that could create a new recipe in the shadow of the Guillotine, but per­haps that is why the French remain the masters of gas­tronomy.

• 2 cooked lobsters, split in half at the fish market
• 1 tin condensed cream of mushroom soup
• 2 T white wine
• ½ cup thin cream
• 2 T butter
• 1 tsp grated onion
• 4 minced mushroom stems (optional)
• Grated Parmesan cheese, breadcrumbs, and 2 more tablespoons butter.

Remove all meat from lobsters, including claw meat; re­serve the cleaned body shells. Cut lobster meat into small pieces.

Melt 2 T butter, add onion, mushroom stems and lobster, and saute for 5 minutes.

Combine soup, wine and cream in a double boiler and heat until well blended and smooth, adding some minced parsley if you like. Add lobster mixture, and heat gently for 5 minutes. Then apportion among the lobster shells, sprinkle thickly with grated cheese and dust with bread crumbs. Dot with remaining butter and bake in a hot (450) oven for 10 minutes, or until the top browns.

Filed under Gourmet recipes, Seafood recipes, recipes.
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