Recipe by Kathleen Burton
"Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sliced fresh mushrooms
red pepper flakes
paprika, for garnish
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!
Followed recipe. Bland. Not a single one of four at my dinner table liked this.
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.
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.
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
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 137
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An authentic Louisiana recipe for spicy Cajun stew.
See the simple secrets to making quick, creamy crawfish chowder.
What's cooking in Seattle? Jonae's delicious "flying fish."