Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, seafood thermidor. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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 Seafood Thermidor Seafood Thermidor.
Seafood Thermidor is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Seafood Thermidor is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have seafood thermidor using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Thermidor:
- Get 9 tbsp unsalted butter, divided
- Make ready 3/4 lb lobster meat, diced
- Prepare 3/4 lb crab meat, shrimp and/or scallops
- Prepare 1/4 cup brandy
- Take 1 tsp each salt and pepper
- Take 1 package sliced mushrooms
- Get 1 1/2 tbsp lemon juice, divided
- Make ready 3 tbsp flour
- Make ready 1 1/2 cup chicken broth
- Make ready 1/2 cup half and half
- Take 1/2 tsp sweet paprika
- Get 3 dash tabasco
- Prepare 1/2 cup shredded parmesan cheese
- Get 1 Cooked rice or pasta
- Take 1 Garlic bread or rolls
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Instructions 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.
Discover classic seafood recipes to try out here at Cameron's Seafood! Lobster Thermidor and Crab Louie are great ideas for a tasteful, unforgettable dinner. Lobster Thermidor is a classic French dish, perfect for an indulgent dinner. Get the recipe from Cliff Harry Weir and Brian Clarke. This classic recipe from the Cliff.
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