Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, seafood thermidor. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Seafood Thermidor is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Seafood Thermidor is something which I have loved my whole life. They’re nice and they look wonderful.
Laura's Seafood Thermidor. this link is to an external site that may or may not meet accessibility guidelines. Here the cooking demonstration for you by Chef Willy's Seafood Thermidor (Baked Seafood with Cheese). Seafood Thermidor is a mouth watering seafood recipe.
To get started with this recipe, we must prepare a few ingredients. You can cook seafood thermidor using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Seafood Thermidor:
- Get 9 tbsp unsalted butter, divided
- Get 3/4 lb lobster meat, diced
- Get 3/4 lb crab meat, shrimp and/or scallops
- Make ready 1/4 cup brandy
- Prepare 1 tsp each salt and pepper
- Prepare 1 package sliced mushrooms
- Make ready 1 1/2 tbsp lemon juice, divided
- Get 3 tbsp flour
- Take 1 1/2 cup chicken broth
- Make ready 1/2 cup half and half
- Prepare 1/2 tsp sweet paprika
- Take 3 dash tabasco
- Take 1/2 cup shredded parmesan cheese
- Take 1 Cooked rice or pasta
- Make ready 1 Garlic bread or rolls
This is a simple and elegant seafood dish that is best when served right out of the oven. Carefully,drain seafood well and gently fold in sauce. Spoon mixture into a lightly-greased medium-size casserole or into individual casserole. Lobster thermidor is a French dish that is as rich and luxurious as it sounds, making this traditional recipe perfect for a special occasion.
Steps to make Seafood Thermidor:
- Preheat the oven to 425°F.
- Sauté the seafood in 4 tablespoons of butter over medium heat about 3 minutes. Add the brandy, bring to a simmer, and heat for 1 minute. Add salt and pepper to taste. Remove from heat and set aside.
- Sauté the mushrooms in 1 tablespoon of butter about 5 minutes. Stir in 1 tablespoon of the lemon juice. Remove from heat and set aside.
- In a large saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. Gradually whisk in the broth. Cook, stirring frequently, until thickened, about 5 minutes. Stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. Stir in the paprika, salt, tabasco sauce and 1/2 tablespoon of lemon juice.
- Stir the seafood mixture and mushrooms into the white sauce. Spoon this mixture into 4 individual gratin dishes. Sprinkle each with one-fourth of the Parmesan. Place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. Serve at once.
- Serve over rice or pasta and with garlic bread or rolls.
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