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Seafood Thermidor

Un-Wine'd host Tassie Pippert shows viewers how to prepare Seafood Thermidor - a different take on the French dish Lobster Thermidor. (Serves 2-3)


2 small lobster tails, cooked and all meat removed
8 medium shrimp, cooked, deveined, shells and tails removed
4 to 5 large scallops, seared but not cooked through
4 T. butter, softened and divided
8 ounces sliced mushrooms
2 egg yolks
1 t dry mustard
½ t paprika
1 c. heavy whipping cream
Salt and pepper to taste
½ c. panko bread crumbs
¼ c. grated or shredded Parmesan or Gruyere cheese


  1. Heat the oven to broil.
  2. Cut meats of the lobster, shrimp, and scallops into bite sized pieces and set aside.  
  3. In a saucepan, heat 3 T butter and add the mushrooms.  
  4. Cook until the mushrooms have absorbed most of the butter and are slightly browned.  
  5. Remove from the pan and set aside.
  6. Reserve pan.
  7. In a small bowl, beat the egg yolks with the dry mustard and paprika.  
  8. Add the whipping cream to create a custard mixture then pour into the emptied saucepan.
  9. Over medium heat, cook the custard mixture until slightly thickened.
  10. Add in the meats and mushrooms.  
  11. Season the mixture with salt and pepper.  
  12. In a small bowl mix together the remaining 1 T. softened butter with the panko and cheese. Place the seafood mixture in a small, broiler-proof casserole dish and top with the crumb mixture.
  13. Place the casserole in the bottom of the oven and bake/broil until the mixture on top is a toasted golden brown.