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)
Ingredients
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
Preparation
- Heat the oven to broil.
- Cut meats of the lobster, shrimp, and scallops into bite sized pieces and set aside.
- In a saucepan, heat 3 T butter and add the mushrooms.
- Cook until the mushrooms have absorbed most of the butter and are slightly browned.
- Remove from the pan and set aside.
- Reserve pan.
- In a small bowl, beat the egg yolks with the dry mustard and paprika.
- Add the whipping cream to create a custard mixture then pour into the emptied saucepan.
- Over medium heat, cook the custard mixture until slightly thickened.
- Add in the meats and mushrooms.
- Season the mixture with salt and pepper.
- 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.
- Place the casserole in the bottom of the oven and bake/broil until the mixture on top is a toasted golden brown.