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Fish and seafood recipes from Africa and the world

Microwave Lobster Thermidor

Microwave Lobster Thermidor

A quick and easy Microwave Lobster Thermidor recipe. Serve on a bed of greens.

4 cooked lobsters (575g each)
60g butter or margarine
115g mushrooms, cut into quarters
1 x 300g can condensed cream of mushroom soup
60ml milk
2 tablespoons medium sherry
Garnish – parsley
Microwave cookware – Large bowl

Prepare lobster; break off claws and legs. With nut cracker, crack large claws. Remove claw meat from shell; place in mixing bowl.

With kitchen shears, cut thin underside shell from tail of each lobster; gently pull meat from shell. Place green meat (tomalley) and any roe (coral) in bowl with claw meat. De-vein tail meat; cut into chunks. Add chunks to bowl.

Lift out bony portion from head shell; add green meat or roe to bowl. Discard sac and spongy grey gills from top of head. Break bony portion apart. Pick out any meat; add to bowl. Rinse whole lobster shells; set aside.

In bowl place butter or margarine and mushrooms. Cook on High for 4 minutes. Stir in soup and milk. Cook on high for 4 minutes, stirring halfway through cooking.

Into mushroom mixture, stir lobster meat and sherry. Cook on High for 4 minutes or until lobster is hot, stirring halfway through cooking.

To serve: place reserved lobster shells on warmed dinner plates; spoon equal amount of lobster mixture into each shell.

Garnish with parsley.

Less than 20 mins preparation time
About 20 minutes cooking time
Serves 4

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