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Entrees Lobster Thermidor Chicken
Braciolettini 		Chicken
Marsala 		Osso Buco Steak
Roll-ups 		Pork with Orange Sauce
Desserts Ricotta Cookies Lemon Pistachio Biscotti Struffoli Italian Noel Cake Ricotta Pie Raspberry Jelly Roll
Lobster Thermidor
lobster 1-teaspoon salt
2 teaspoons lemon juice
5 raw lobster tails (6-8 oz. each), thawed, if frozen)
½ cup green onion
4 tablespoons parsley, minced
¼ cup butter
3 tablespoons all-purpose flour
¾ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon pepper
1 cup half and half
1 tablespoon dry sherry
4 teaspoons grated Parmesan cheese
4 teaspoons fine dry unseasoned bread crumbs

 

 

 

 Directions:
Fill a Dutch oven with water adding salt and lemon juice.
Bring to a boil and add lobster tails. Return to a boil and cook approximately 6 minutes or until meat is firm and opaque. Drain water; cool slightly.

With a sharp knife remove and discard undershell.
Carefully remove meat and reserve shells. Remove membrane from meat.
Chop meat and set aside.
Wash and drain shells and set aside.

In a medium saucepan, on medium heat sauté, green onion and parsley in butter.
Stir in flour, dry mustard, salt and pepper.
Blend in half and half and stir constantly with wire whisk until mixture thickens and just boils.
Stir in sherry and reserved lobster meat.

Spoon lobster mixture evenly into reserved shells.
Place on baking sheet.
In a small dish combine Parmesan cheese and breadcrumbs (mixture of cornbread and crackers.).
Sprinkle mixture on top of lobster mixture.

In a preheated oven set at 375 Deg. F., bake15-20 minutes or until topping is browned.