Irma Rombauer's Lobster Thermidor

Course : Seafoods
Serves: 4
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11 teaspoons butter
2 teaspoons flour
11 ounces lobster meat -- in dice
4 ounces heavy cream
6 ounces stock -- (fish or meat, or even vegetable)
1 teaspoon salt -- white pepper
1 teaspoon paprika -- cayenne
1 teaspoon Tabasco -- and/or
1 teaspoon celery salt
2 tablespoons sherry
1 1/2 cups white bread crumbs

Preparation / Directions:

Melt 2 t butter and add the flour. Heat a few seconds over medium heat and add the lobster. Stir in cream and stock. Simmer, stirring constantly, for 10 minutes Season to taste with the seasonings in any combination you wish. Remove the lobster mixture to a casserole or individual ovenproof serving dishes and keep warm. In the cooking pan, add the sherry and the remaining 3 T butter. When butter is melted, stir in the breadcrumbs. Distribute the crumb-butter mixture over the lobster in the casserole(s). Bake in preheated 400 oven for 5 min or broil until crumbs are brown.

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