Easy Low Fat Lobster (or any seafood) thermidor Recipe

Yield:

4 Servings

Ingredients:

		---Sauce---
1	tb	corn-oil margarine, regular margarine
2 1/2	tb	All-purpose wheat flour, flour
2	c	Nonfat milk, nonfat milk; at boiling point
1/2	ts	Dry English mustard
		---Lobster Mixture---
1	ts	corn-oil margarine, regular margarine
1/2	lb	Fresh mushrooms, mushrooms; sliced
2	sm	Whole lobster lobster tails; in the shell (about 1 pound)
1/4	c	parmesan parmesan cheese

Preparation for Low Fat and Healthy Lobster (or any seafood) thermidor Recipe:

To make the sauce, melt the tablespoon of margarine in a heavy saucepan
over low heat. Add the flour and cook for 3 minutes, stirring constantly.
Do not brown. Remove from the heat and add the simmering milk all at once,
stirring constantly with a wire whisk. Put the sauce back on low heat.
Stir in the mustard and cook over low heat for 20 minutes, stirring
occasionally. If you wish a thicker sauce, cook it a little longer.
Set aside.
Melt the teaspoon of margarine in a skillet.
Add the sliced mushrooms and cook over medium heat, stirring frequently,
until tender. Set aside. Steam the lobster tails just until the shells
turn bright red and the meat turns from translucent to opaque.
Remove from the steamer and split each tail in half.
Remove the meat from the shells, reserving the shells to use later for
presentation. Cut the cooked meat into cubes; you will have about 2 cups.
Add the cubed lobster and the mushrooms to the sauce and mix well.
Preheat the broiler. Arrange the reserved shells on a baking sheet and fill
each shell with the lobster mixture. Sprinkle 1 tablespoon of the shredded
Parmesan cheese over the top of each serving. Place under the preheated
broiler for about 3 minutes, or until lightly browned.
NOTES : For a more economical dish, try this recipe with other seafood,
such as scallops, and serve it in au gratin dishes.

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