Lobster Thermidor from the Mary Margaret McBride Cook Book

- October 31, 2010

Lobster Thermidor

OK so you have seen that this is a Mary Margaret McBride Cook Book recipe and you say who the heck is Mary M McB.... ok so growing up this was a yellow bound book that allowed myou to add sections to it --and it resided in my Mom's cookbook collection and that of my Aunt Lois's --it was a bible of sorts of recipes and this was one of those special recipes for entertaining. It was fun making it again with the memories of this fun cookbook. Enjoy!

INGREDIENTS -yes I halved everything

2             Pounds Lobster Meat -- 1# can of frozen meat--ok so frozen get over it!! It works!!
3        Tablespoons butter or margarine   11/2T
2               Cans mushrooms -- sliced 1can
1           Teaspoon onion -- grated oops one small onion
3        Tablespoons flour 11/2 T
1 1/2           Cups light cream 3/4 c cream half and half fat free
2                     egg yolks -- slightly beaten 1 yolk and that's no joke
     1/2      Teaspoon mustard 1/4 tsp
                  Dash Cayenne yup still a dash
     1/3           Cup Parmesan Cheese,Grated meh just guessed amt and was probably over
2        Tablespoons sherry -- optional 1T seriously are you kidding of course i added it
1         Tablespoon lemon juice yah about that

Dice meat.

Melt butter, add mushrooms and onion. loved grating it in--very convenient

Cook slowly until tender but not browned. Add flour and blend well. remember the rules--cook the flour in long enough so that the flavors blend and it doesn't end up tasting like paste

Add all but 2 Tablespoons of cream.

Cook, stirring until mixture thickens. Remove from heat cool slightly, add egg yolks, while stirring briskly, and then cook stirring until thickened again.