Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, seafood thermidor. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Seafood Thermidor is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Seafood Thermidor is something which I have loved my entire life. They’re nice and they look fantastic.
Un-Wine'd host Tassie Pippert shows viewers how to prepare Seafood Thermidor - a different take on the French dish Lobster Thermidor. Seafood Thermidor Seafood Thermidor Seafood Thermidor. Place all seafood in a pan or skillet.
To begin with this particular recipe, we must first prepare a few ingredients. You can have seafood thermidor using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Seafood Thermidor:
- Make ready 9 tbsp unsalted butter, divided
- Get 3/4 lb lobster meat, diced
- Take 3/4 lb crab meat, shrimp and/or scallops
- Prepare 1/4 cup brandy
- Make ready 1 tsp each salt and pepper
- Get 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
- Make ready 3 dash tabasco
- Get 1/2 cup shredded parmesan cheese
- Prepare 1 Cooked rice or pasta
- Prepare 1 Garlic bread or rolls
This is a simple and elegant seafood dish that is best when served right out of the oven. Singapore Showdown: Lobster Thermidor (First Class) vs. For Suites, that meant the traditional lobster Thermidor. It was well-cooked and plated quite nicely, with tender. seafood thermidor wiki thermidor sauce crab thermidor thermidor french revolution classic lobster thermidor recipe thermidor robot wars prawns thermidor lobster newburg lobster thermidor recipe.
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.
And, should you decide to halt after the first phase and just serve the poached seafood, you'll also we well-rewarded! seafood thermidor? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. 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. Chef Ludo Lefebvre shows us how to prepare Lobster Thermidor.
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