LOBSTER THERMIDOR

LOBSTER THERMIDOR

Think of gourmet cooking - think of Lobster Thermidor!

Lobster, in a rich wine sauce, baked in the lobster shell. A traditional dish, named for the French Revolution . . . one cannot but applaud the single-mindedness that could create a new recipe in the shadow of the Guillotine, but per­haps that is why the French remain the masters of gas­tronomy.

Ingredients

2 cooked lobsters split in half at the fish market

1 tin condensed cream of mushroom soup

2 T white wine

1/2 cup thin cream

2 T butter

1 tsp grated onion

4 minced mushroom stems (optional)

Grated parmesan cheese, bread crumbs and 2 more tablespoons butter

Remove all meat from lobsters, including claw meat; re­serve the cleaned body shells. Cut lobster meat into small pieces.

Melt 2 T butter, add onion, mushroom stems and lobster, and saute for 5 minutes.

Combine soup, wine and cream in a double boiler and heat until well blended and smooth, adding some minced parsley if you like.

Add lobster mixture, and heat gently for 5 minutes. Then apportion among the lobster shells, sprinkle thickly with grated cheese and dust with bread crumbs.

Dot with remaining butter and bake in a hot (450) oven for 10 minutes, or until the top browns.

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