Crayfish (lobster) thermidor

Crayfish (lobster) thermidor

By
From
The Margaret Fulton Cookbook
Serves
2
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 crayfish, cooked
30g butter
2 tablespoons plain flour
1 1/4 cups milk
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon sugar
a dash tabasco
1/3 cup cream
1 tablespoon brandy
2 tablespoons grated gruyere cheese
1/2 teaspoon ground paprika

Method

  1. Cut the crayfish in half lengthwise and remove the legs and tail meat. Cut tail meat into neat pieces and set aside. Discard head and trim half-shells. Set shells aside with the legs. In a frying pan melt the butter, add the flour and cook for a few minutes without browning. Add milk and stir over a gentle heat until smooth and thickened. Add tomato paste, salt, sugar and Tabasco and simmer for 10 minutes. Stir in crayfish flesh, cream and brandy. Keep hot but do not boil. Fill the half-shells with crayfish mixture. Sprinkle cheese and paprika over and place under grill or in a 190°C oven until brown. Garnish with reserved legs.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again