Seafood Thermidor

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LAURA'S SEAFOOD THERMIDOR



Laura's Seafood Thermidor image

Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.

Provided by Laura Sewall Bossart

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 4

Number Of Ingredients 16

½ cup butter
1 bunch green onions, chopped
½ pound fresh mushrooms, chopped
¼ pound peeled and deveined medium shrimp (30-40 per pound)
¼ pound walleye fillets, cut into pieces
¼ pound cooked lobster meat, broken into chunks
¼ pound cooked crabmeat
2 tablespoons dry sherry
½ cup dry white wine (such as Chenin Blanc)
1 (10.75 ounce) can condensed cream of shrimp soup (such as Campbell's®)
1 cup half-and-half cream
1 cup dry bread crumbs
¼ pound shredded Cheddar cheese
½ cup dry bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup cold butter, cut into 1/2-inch pieces

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
  • Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
  • Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.

Nutrition Facts : Calories 934.1 calories, Carbohydrate 46.4 g, Cholesterol 271.8 mg, Fat 60.7 g, Fiber 4 g, Protein 46.2 g, SaturatedFat 36.6 g, Sodium 1818.9 mg, Sugar 5.8 g

LOBSTER THERMIDOR



Lobster Thermidor image

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

Provided by EXCELUK

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 2

Number Of Ingredients 11

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese

Steps:

  • Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
  • Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
  • Preheat your oven's broiler.
  • Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
  • Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g

SEAFOOD THERMIDOR



Seafood Thermidor image

"Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less," shares Sandi Laskowski of Rapid city, South Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons chopped onion
2 tablespoons butter, divided
3 tablespoons Homemade Cream-Style Soup Mix
1 teaspoon all-purpose flour
3/4 cup 2% milk
2 tablespoons white wine or chicken broth
1 teaspoon lemon juice
1/2 pound cod, haddock or orange roughy fillets, cut into 1/2-inch cubes
1/4 pound uncooked medium shrimp, peeled, deveined and cut into thirds
2 to 3 tablespoons shredded part-skim mozzarella cheese
1 tablespoon minced fresh parsley
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Steps:

  • In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

Nutrition Facts : Calories 365 calories, Fat 12g fat (7g saturated fat), Cholesterol 162mg cholesterol, Sodium 829mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 39g protein.

SEAFOOD THERMIDOR FLAVORS OF CAPE COD



Seafood Thermidor Flavors of Cape Cod image

In my group "Flavors of Cape Cod", ~this dish will be popular. In the restaurants on the Cape it is served. Now you can use lobster, scallops or shrimp, no matter, I sometimes throw some firm fish chunks in ~ or canned crabmeat, create your own. But the result is always good and easy to make !

Provided by Carol Junkins

Categories     Fish

Time 40m

Number Of Ingredients 11

1/2 lb scallops
1/2 lb shrimp or lobster, etc
2 onions, diced (green)
1 Tbsp parsley
1 can(s) cream of shrimp soup
3 Tbsp flour
1/2 c milk
1/2 c shredded monterey jack cheese
2 Tbsp butter, melted
1/2 tsp paprika
1/2 c bread crumbs

Steps:

  • 1. Mix flour, cream of shrimp soup, onion and milk Fold in shrimp and scallops and put in a 1 quart casserole. Spread shredded cheese over shrimp and scallop mixture. Toss bread crumbs and melted butter and sprinkle over cheese.
  • 2. Bake in oven, 350 degrees for 30 minutes. Serve over rice or toast points.

LOBSTER THERMIDOR



Lobster Thermidor image

Lobster Thermidor is a French dish that features a rich and luxurious sauce made of a bechamel, heavy cream, and egg yolks.

Provided by Hank Shaw

Categories     Entree     Dinner

Time 1h3m

Number Of Ingredients 22

For the Lobster:
2 (1 1/2- to 1 3/4-pound) live lobsters
1/2 cup olive oil
For the Béchamel Sauce:
3 tablespoons butter
2 tablespoons all-purpose flour
1/3 cup lobster stock
2/3 cup milk
Salt, to taste
Freshly ground black pepper, to taste
Pinch of nutmeg
For the Thermidor:
3/4 cup white wine
2 tablespoons dry sherry
2/3 cup lobster stock
1 shallot, finely chopped
1 tablespoon fresh tarragon, chopped
1/2 cup heavy cream
1 large egg yolk
3/4 teaspoon dry mustard
Salt, to taste
Garnish: sweet or hot paprika

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • With a sharp chef's knife, split each live lobster in half lengthwise, starting with the head and working the knife back toward the tail. When you begin at the head end, the process kills the lobster instantly .
  • Brush the lobster with the olive oil and bake for 15 minutes.
  • Remove the lobster from the oven and let it cool.
  • Gather the ingredients.
  • In a small skillet or saucepan, make a roux by melting the butter over medium heat and adding the flour, 1 spoonful at a time, mixing vigorously.
  • Continue cooking and whisking until the roux is blonde or caramel in color, about 3 to 4 minutes.
  • Add the stock and whisk well to combine.
  • Let the mixture come to a simmer, about 2 minutes, then slowly add the milk, whisking continuously.
  • After the mixture has simmered again-about 2 more minutes-add some salt and pepper to taste and then the nutmeg. Be mindful of not letting the béchamel boil. Remove from the heat and set aside.
  • Gather the ingredients.
  • With the help of a fork, remove the meat from all parts of the cooled lobster. Reserve the empty lobster shells (just the main body) for the dish.
  • Chop the lobster meat coarsely.
  • In a small frying pan over medium-high heat, add the wine, sherry, lobster stock, shallot, and tarragon. Boil it down until it is thick in consistency, almost like a glaze-about 10 minutes.
  • Add the béchamel sauce to the glaze, and stir well to combine.
  • In a separate bowl, mix the heavy cream with the egg yolk.
  • Slowly add about 1/2 cup of the béchamel-glaze mixture into the egg yolk and cream, stirring constantly. (By tempering the cream-egg mixture, you won't get scrambled eggs in your sauce.)
  • Pour the egg mixture into the pan with the rest of the béchamel-glaze.
  • Bring the sauce to a simmer over medium heat, but don't let boil. Add the dry mustard and some salt to taste.
  • Cook until the sauce is thickened-about 3 minutes- then remove from the heat.
  • Preheat the oven to 375 F. Add the lobster meat to the sauce and mix well.
  • Fill the empty lobster shells with the lobster Thermidor mixture, then place on a baking sheet (lined with parchment paper if you like) and bake for 5 to 8 minutes.
  • Sprinkle the top with a little paprika as a garnish. Serve and enjoy.

Nutrition Facts : Calories 642 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 25 g, SaturatedFat 18 g, Sodium 736 mg, Sugar 5 g, Fat 51 g, ServingSize 2 lobsters (4 servings), UnsaturatedFat 0 g

SEAFOOD THERMIDOR



Seafood Thermidor image

This is a simple and elegant seafood dish that is best when served right out of the oven. Its a guaranteed dinner party pleaser.

Provided by annya127

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

12 tablespoons butter
1 lb mix of raw lobsters, shrimp, crab meat and or scallops
1 large onions (diced) or 1 large scallion
1 large green pepper (diced)
1 cup mushroom (sliced)
1 cup heavy cream or 1 cup clam juice
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon dill
1 1/4 rolls Ritz crackers
lemon wedge (optional)

Steps:

  • In 1/4 stick of butter saute the onion (or scallions), onion, green pepper, and mushrooms.
  • Season 1 cup of cream (or clam juice) with thyme, paprika, pepper, and dill.
  • Add seasoned cream into sauteed mixture.
  • Add 3/4 roll of crushed ritz crackers to thicken.
  • Add 1 pound of lobster, shrimp, crab meat, and/or scallops
  • Spread mixture in a small low baking pan.
  • In a small sauce pan melt 1/2 stick of butter and add 1/2 roll of crushed ritz crackers.
  • Top thermidor with cracker mixture.
  • Bake at 350 for 15-20 minutes.
  • Serve hot with lemon wedges.

Nutrition Facts : Calories 647.1, Fat 58, SaturatedFat 35.9, Cholesterol 280.9, Sodium 615.2, Carbohydrate 9.5, Fiber 1.6, Sugar 3.1, Protein 24.3

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From seafoodbysykes.com


SEAFOOD THERMIDOR - DVO.COM
Seafood Thermidor. Serves: 8 Total Calories: 304. Ingredients. 2 pounds sole filets or cod filets (fresh or frozen) 2 onions small, chopped Lemon slice 1/2 cup water 2 (10 1/2-ounce) cans cream of shrimp soup 6 tablespoons flour 1/2 cup vermouth 1/2 cup milk 1/2 cup mozzarella cheese shredded 4 tablespoons parsley chopped Salt to taste 2 cups bread crumbs soft 4 tablespoons …
From dvo.com


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