Crawfish Thermidor

CRAWFISH THERMIDOR



Crawfish Thermidor image

Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.

Recipe From allrecipes.com

Provided by Kathleen Burton

Categories     Seafood     Shellfish     Crawfish

Time 45m

Yield 4

Number Of Ingredients: 9

¼ cup butter
½ cup sliced fresh mushrooms
½ cup white wine
1 pound peeled crawfish
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon red pepper flakes
2 cups milk
paprika, for garnish
Calories298.1 calories
Carbohydrate13.3 g
Cholesterol161.7 mg
Fat15.3 g
Fiber0.6 g
Protein20.8 g
SaturatedFat9 g
Sodium510.5 mg
Sugar6.3 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins.
  • In a skillet, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crawfish tails and simmer for another 5 minutes.
  • Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
  • Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika.
  • Bake in preheated oven for 10 to 15 minutes or until heated through.


LOBSTER THERMIDOR



Lobster Thermidor image

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

Recipe From allrecipes.com

Provided by EXCELUK

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 2

Number Of Ingredients: 11

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese
Calories653 calories
Carbohydrate13.5 g
Cholesterol322.9 mg
Fat28 g
Fiber0.4 g
Protein76.7 g
SaturatedFat16 g
Sodium2059.6 mg
Sugar3.7 g

Steps:

  • Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
  • Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
  • Preheat your oven's broiler.
  • Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
  • Broil for 3 to 4 minutes, just until golden brown. Serve immediately.


JEAN HANAGRIFF’S CRAWFISH THERMIDOR



JEAN HANAGRIFF’S CRAWFISH THERMIDOR image

Recipe From epicurious.com

Number Of Ingredients: 13

1 lb crayfish with fat
1 onion chopped
1/4 cup melted margarine
1/4 cup flour
1/2 tsp powdered mustard
1 tsp. garlic powder
3/4 cup milk
2 Tbs chopped parsley
1/2 cup bell pepper
1/2 cup celery
2 slices american cheese
salt and pepper to taste
paprika

Steps:

  • Saute onions, bell pepper and celery in butter and crayfish fat until transparent. Blend in flour and seasoning. Add milk and cook until thick stiring constantly. Add 2 slices of cheese. Add crayfish and parsley. Place in well greased baking dish, and sprinkle with paprika. Bake at 350 degrees for 30 minutes.




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