Thank goodness for this recipe! I wanted to make a Seafood Thermidor and was having one heck of a time finding any recipe at all. I served this to a bit of a crowd so I doubled everything. Instead of the crawfish I used 1 pound of crabmeat and about 1/2 pound each of bay scallops and cooked shrimp. I used 1/2 the amount of red pepper flakes since some of my guests do not like too much spice. For the wine I used a bit of sherry and white wine for the balance. Delicious! Thanks Kathleen you are a life saver!
I was barely able to get this into the oven--I kept eating the sauce straight from the skillet!
I made Lobster Thermidor and it was the BEST ever. I have had lobster thermidor in the caribbean and it's always been my favorite. Having the lobster with just butter just never seemed good enough. I was happy to come across this recipe. I made it and my family loved it. My fiance never eats seafood and he tried it and he LOVED it. This recipe rocks. You will not regret making this.
Excellent dish! Taste- salty; somewhat sour Texture- creamy liquid tender solid soft meat Appearance- milkish-white sticky liquid Suggestions for changes- 100mL of cornstarch to add in step 3
I changed this recipe to Lobster thermidor and it was great. I've been looking for this flavor for 30 years ever since I had it in California. It's the best.
Delicious! I was looking for a sauce for some Orange Roughy I had and used this recipe. I served it over rice. Definitely a keeper - my husband asked me save this recipe.
Yesterday I bought a lb. of cooked crawfish because it was 2.99 as opposed to 1 lb. of shrimp for 4.99. I knew I'd find a recipe from this site. I didn't know the cooked crawfish had to peeled which revealed very little meat. Although I didn't have a ramekin I just kept adding the ingredients in a large skillet to make a crawfish sauce. It has a mild spicy taste. I served it over brown rice (it looks better than white rice since the sauce is white). I saved a whole crawfish to put on the dinner plate for decor.
This was a pretty good recipe but I thought it was a tad bland so my wife and I put a little spin on it after everything was in the skillet we added a couple of teaspoons of minced garlic 2 teaspoons of onion powder and a teaspoon of lemon pepper put the mixture in the ramikens and baked it for 15 min while it was cooking we boiled pasta drained it and then made a picatta sauce out of 1/4 pound of butter 2 tbl spoons lemon juice and capers (to your taste) put that on the pasta and served it with the thermadore it was awsome especially mixed together
Best Thermidor I've ever had! even my picky eaters gobble this up!
Followed recipe. Bland. Not a single one of four at my dinner table liked this.
