"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." — Kathleen Burton
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!
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.
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
* 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
An authentic Louisiana recipe for spicy Cajun stew.
See how to make shrimp and grits the Charleston way.
What's cooking in Humble, Texas? Stephan's authentic deep-fried catfish.