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Lobster Termidor

  • 2 good-sized lobster
  • Butter
  • Cream Sauce
  • Dry mustard, salt, Cayenne Pepper
  • Cream
  • Hollandaise Sauce
Boil lobster, cool in water and split; remove meat and cut it in 1/2 inch piece. Saute the lobster pieces in butter; after a few minutes add some cream sauce and season delicately; thin the sauce with some fresh cream as it should not be too thick. Fill lobster half-shells with the mixture. Mix a little cream sauce with some Hollandaise and pour atop mixture. Glaze in a hot oven or under a salamander. Serve very hot. Serves 4.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009
15 min 30 min 45 min
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