January 27, 1956 Lobster Tail Thermidor, Lemon Fluff Pie

Lobster Tail Thermidor

4 T. butter
4 T. flour
1 t. salt
1 t. paprika
1/2 t. dry mustard
1/4 t. nutmeg
1 1/2 c. hot milk and drained canned mushroom liquor
1/2 c. cream
4 (6 oz.) diced, boiled lobster tails
1/2 c. drained canned mushrooms
3 T. sherry
1 c. soft bread crumbs
2 T. butter, melted
Shells from lobster tails
Lemon wedges

Melt butter, add flour, salt, paprika, mustard and nutmeg. Add hot cream, milk and mushroom liquor gradually and cook until thickened. Mix in lobster meat and sherry. Refill shells. Combine bread crumbs and butter. Sprinkle over filled shells. Brown lightly under broiler. Serve with lemon wedges. Serves 4.

How to Boil Lobster Tails:

Lobster tails
Salt
Bay leaf
1/4 c. white wine
1 small onion, chopped
Dash of cayenne

Place lobster tails in saucepan and cover with boiling water. Add 1 T. salt and 1 bay leaf for each quart of water. Add wine, onion and cayenne. Cover and bring to a boil. When water boils, lower heat and simmer as per table below.

Note: To remove meat easily, drain off hot water, drench with cold water and cut through under shell with kitchen scissors. Insert fingers between shell and meat and pull firmly. In recipes calling for diced boiled lobster, chill meat to dice easily.

Timetable For Preparing Lobster Tails For Boiling (In minutes)

Weight      4 oz.      5 oz.      6 oz.      7 oz.      8 oz.      9 oz.      10 oz.      11 oz.      12 oz.
Thawed      5            6           7           8            9           10           11            12           13
Frozen        7            8           9          10          11          12           13            14           15

Lemon Fluff Pie

1 8" baked pie shell
Juice and rind 1 lemon
4 eggs, separated
1/2 c. sugar
2 T. cornstarch
4 T. water
1/2 c. sugar
4 T. sugar

Heat juice and rind of lemon in double boiler. Combine egg yolks with 1/2 c. sugar mixed with 2 T. cornstarch and 4 T. water. Add to lemon in double boiler and cook until thickened. Cool. Beat 2 of the egg whites, add 1/2 c. sugar and fold into the cooled custard. Fill shell. Top with meringue made from remaining 2 egg whites and 4 T. sugar. Brown in 350 degrees for 7 minutes.

Suggested Friday Fare: Lobster Thermidor, Lima Beans, Baked Potatoes, Green Salad, Lemon Fluff Pie.