Reviewed: Aug. 28, 2008

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.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 5, 2008

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!

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KARINOK

Cooking Level: Expert

Living In: Longmeadow, Massachusetts, USA

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Reviewed: Feb. 9, 2007

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.

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Meesakelly

Cooking Level: Intermediate

Home Town: Emerald Isle, North Carolina, USA

Living In: Evanston, Illinois, USA

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Reviewed: Mar. 20, 2005

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.

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SALSA77

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Reviewed: Feb. 26, 2005

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.

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RONALDE3

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Reviewed: Aug. 30, 2001

I was barely able to get this into the oven--I kept eating the sauce straight from the skillet!

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FIONUIR

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Reviewed: Jun. 2, 2001

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

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3 users found this review helpful