Recipe - Lobster (Or Any Seafood) Thermidor (Low Fat)

Sauce
1 tablespoon Butter or cornoil margarine
2 One half tablespoon Allpurpose flour
2 cup Nonfat milk; at boiling
point
One half teaspoon Dry English mustard
Lobster Mixture
1 teaspoon Butter or cornoil margarine
One half pound Fresh mushrooms; cut or sliced up
2 small Whole lobster tails in the
shell; (about 1 pound)
One fourth cup Freshly grated Parmesan
cheese

To make the sauce, melt the tablespoon of butter in a heavy saucepan over
low heat. Add the flour and cook for 3 minutes, stirring constantly. Do not
brown. Remove from the heat and add the simmering milk all at once,
stirring constantly with a wire whisk. Put the sauce back on low heat. Stir
in the mustard and cook over low heat for 20 minutes, stirring
occasionally. If you wish a thicker sauce, cook it a little longer. Set
aside.

Melt the teaspoon of butter in a skillet. Add the cut or sliced up mushrooms and cook
over medium heat, stirring frequently, until tender. Set aside. Steam the
lobster tails just until the shells turn bright red and the meat turns from
translucent to opaque. Remove from the steamer and split each tail in half.
Remove the meat from the shells, reserving the shells to use later for
presentation. Cut the cooked meat into cubes; you will have about 2 cups.
Add the cubed lobster and the mushrooms to the sauce and mix well.

Preheat the broiler. Arrange the reserved shells on a baking sheet and fill
each shell with the lobster mixture. Sprinkle 1 tablespoon of the shredded
Parmesan cheese over the top of each serving. Place under the preheated
broiler for about 3 minutes, or until lightly browned.

Reprinted in The Sacramento Bee January 7, 1998

NOTES : For a more economical dish, try this recipe with other seafood,
such as scallops, and serve it in au gratin dishes.

Recipe by: The Sacramento Bee

Posted to recipeludigest Volume 01 Number 544 by Crane Walden
cranew@foothill.net on Jan 17, 1998