• 2 cups cooked fresh lobster meat, cut into ½-inch pieces
• ¼ cup (1/2 stick) butter
• 1 shallot, minced
• 3 tbs. flour
• 2 tbs. dry sherry
• 2 tbs. dry white wine
• 1 cup chicken broth
• 2/3 cup Parmesan
• 2 tbs. minced parsley
• 1 cup heavy cream
• 1 tsp. Dijon mustard
• salt & pepper to taste
• 2 tbs. sliced black olives

Melt butter in a nonreactive skillet over medium heat.  Add shallots and sauté 1 minute.  Whisk in flour.  Add sherry, white wine, and chicken broth.  Cook 4 minutes, stirring constantly.  Stir in lobster meat, 1/3-cup cheese, parsley, cream, and mustard.  Cook 2 minutes, stirring often.  Season to taste with salt and pepper.

Pour lobster mixture in a shallow baking dish.  Sprinkle remaining cheese over dip and place under broiler for 1 minute or until cheese is melted.  Garnish with olives.

4 servings.

Tags: lobster dip, lobster thermidor

This entry was posted on August 17, 2009 at 6:33 am. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Posted in French Seafood Starters by Veronique No Comments Yet