How To make Seafood Thermidor
1 lb Fresh or frozen fish fillets
1/2 lb Crabmeat,clams,shrimp and or
-scallops (any combinations) 1 cn Cream of shrimp soup
3 tb Flour
1/4 c Milk
1/4 c White wine
1/4 c Shredded Mozzarella cheese
2 tb Snipped fresh parsley
1/2 c Soft bread crumbs
2 tb Parmesan cheese
2 tb Butter
1/2 ts Paprika
1/2 ts Dijon mustard
1/2 ts Fresh lemon juice
Lemon slices and parsley for -garnish Thin slices of green onion -rings for garnish 1 Quartered onion and 1 lemon
-slice for poaching seafood Thaw fish,if frozen.Cut into 1/2" cubes.Place all seafood in a pan or skillet.Add lemon slice,quartered onion and water,just to cover. Bring to a boil,then reduce heat and simmer for 4 minutes.Meanwhile, in a small saucepan,blend soup and the flour.Gradually,stir in milk, lemon juice and wine.Cook while stirring constantly until thick.Stir in mustard,Mozzarella and parsley. Carefully,drain seafood well and gently fold in sauce.Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.Combine bread crumbs,Parmesan cheese,butter and paprika.Sprinkle over casseroles.Broil 1 to 2 minutes.Serve over your choice of rice or pastry shells.Serves 4.
How To make Seafood Thermidor's Videos
#SeafoodThermidor
#seafoodthermidor
Lobster Thermidor Recipe with FairPrice Finest
Lobster Thermidor is one of the very first things I cooked for my wife when we first got married and were living in Australia. It used to be so difficult to get all these gourmet ingredients but nowadays you can easily pick up Fresh Lobsters, Comté cheese and a good bottle of wine from FairPrice Finest.
We are quite impressed by the wide assortment of premium products at FairPrice Finest. They have a pretty wide selection of cheeses, including artisan cheeses you think can only be found at specialty stores. Their fresh seafood section carries produce like fresh salmon, scallops, mussels, mud crabs and of course Boston Lobsters. Their Bukit Timah Plaza branch is even touted as the supermarket with the largest wine selection of over 500 labels in Singapore.
There is currently an Always The Finest Social contest on @finestfoodsg. Check out details here -
Do give this recipe a try. The results are really good! Happy cooking!
[Ingredients]
Boston Lobsters x 2
Swiss Brown Mushrooms sliced 1 cup
Butter 30g
Shallots chopped 30g
Garlic Chopped 20g
Heavy cream 1/4 cup
Mustard powder 1 Tbsp
Cayenne pepper 2 tsp
Comte Cheese Shredded 1 cup
Dashi Powder 1 tsp
Brandy 1/4 cup
Parsley chopped 1/4 cup
[Cooking Method]
1. Place live lobsters in ice-cold salted water for 5 mins
2. Once dormant, use tip of knife to cut head in half and put in salted boiling water for 5 mins
3. Remove lobster and place in ice-bath to cool
4. Deshell lobster and set aside the shell and tomalley
5. Dice lobster meat
6. Crush lobster shell in fry in butter until oil turns red
7. Add water and drain to get stock
8. Add oil to heated pan
9. Lightly saute the shallots, garlic and mushrooms
10. Add lobster stock, mustard powder, Cayenne pepper & Dashi powder and stir
11. Lower heat and add lobster meat, shredded cheese and parsley
12. Gently simmer to thicken and add brandy
13. Fill lobster shell with lobster and mushroom sauce
14. Top with shredded cheese
15. Grill for 10 mins until cheese turns golden brown.
[Serving Suggestion]
Serve with fresh tomatoes, mashed potatoes and pair with a bottle of Ashbrook Estate Chardonnay.
This post is made possible by @NTUCFairPriceSG Finest
#finestfoodsg #finestfoodsg #fairpricefinest Hope you enjoyed the video.
Please subscribe to our channel and visit us on:
Lisa:
Never Waste Your Calories on Yucky Food!
How To Make Lobster Thermidor
Crayfish Thermidor Recipe | South African Recipes | Step By Step Recipes | EatMee Recipes
Crayfish Thermidor is a classic French preparation that was very popular in upscale restaurants during the early to mid-1920’s.
⬇️⬇️⬇️⬇️ CLICK FOR INGREDIENTS ⬇️⬇️⬇️⬇️
In the dish, the crayfish meat is combined into a rich heavy cream based sauce. The crayfish & sauce mixture is spooned back into the shells, topped with more cheese, & baked until golden brown.
Crayfish Thermidor is surprisingly simple to make & if Crayfish is not available then Lobster may be used instead.
???????????????? ???????????????? ???????? ???????????????? ????????????????????????:
Crayfish Thermidor Ingredients (makes 8):
◆4 medium-large Crayfish
◆Large bowl of ice water
◆Water for steaming the Crayfish
For the sauce:
◆4 tablespoons butter
◆2 tablespoons all purpose flour
◆2 cups cheese (I used gouda)
◆250ml double thick cream
◆½ teaspoon cayenne or chili powder
◆½ tablespoon garlic powder
◆2 egg yolks
For the topping:
◆Red chili flakes
◆Dried or fresh parsley
◆Breadcrumbs
◆1 cup Mozzarella cheese
◆Fresh thyme (optional)
???????? ???????????? ???????????????????????????? ???????????????? ????????????????????, ???????????????????????? ????????????????, ???????????????????????????? & ????????????????????????????????????
FOLLOW ME:
◆INSTAGRAM:
◆FACEBOOK:
◆FACEBOOK FOOD GROUP:
◆TIKTOK:
◆WEBSITE:
For all business enquiries or collaborations, please contact:
denisiya@eatmeerecipes.co.za
All rights and ownership reserved to EatMee Recipes. Unauthorized use of my videos, edit & re-upload is prohibited.
#CRAYFISHTHERMIDOR #SOUTHAFRICANFOOD #RECIPESOFTHEWORLD
How To Make Lobster Thermidor
We show you how to cook lobster thermidor. Full method:
Watch other related films here:
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
Are you brave enough to try this mac and cheese pizza?
Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH
I love this Lobster Thermidor recipe because it's a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope you enjoy it!
#LobsterThermidor #NewYearsEveRecipes #SeafoodRecipes
___________________________________________________________________________________________
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
________________________________________________________________________________________________
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
CHECK OUT RON'S FUN FOOD GROUP DELICIOUS DISH ON FACEBOOK
BETH'S LOBSTER THERMIDOR RECIPE
Serves 2
*Print Recipes Here*
INGREDIENTS
2 8-0z Lobster Tails
1 tsp olive oil (5 ml)
1 tbsp butter (15 g)
2 shallots
½ cup (75 g) sliced mushrooms
¼ cup (60 ml) of sweet sherry
2 tbsp (30 g) butter
2 tbsp (15 g) flour
¾ cup (180 ml) of fish stock
¼ cup (60 ml) of heavy cream
salt and pepper to taste
1 tbsp (15 ml) fresh tarragon
2 tbsp (11 g) freshly grated parmesan cheese
METHOD:
Preheat oven to 400F (200 C).
Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.
Set aside and allow to cool.
Meanwhile, melt 1 tbsp of butter in a large saute pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
At this point, you could allow the mixture to cool, refrigerate, and store up to 2 days until ready to use.
Cut the rest of the lobster's underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite-sized pieces and set aside.
In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 min until thickened. Add the salt, pepper, and tarragon. Then add the cooked lobster.
Spoon the mixture back into the shells, top with cheese, and broil until cheese and mixture bubbles.
Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!
BETH'S EASY TOSSED SALAD
Serves 4
INGREDIENTS:
1 head butter leaf lettuce
1 head of radicchio
2 endives, sliced
1 shallot, minced
1 tbsp (15 ml) Dijon Mustard
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
Salt and Pepper to taste
METHOD:
In a small bowl combine the mustard and the vinegar, slowly add the oil whisking all the while until a smooth emulsion forms. Season with salt and pepper. Toss with the greens.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! Visit my website! VISIT MY WEBSITE: