Description
Indulge in a decadent delight with our Lobster Thermidor Stuffed Croissant Casserole recipe. Learn how to create this luxurious dish with ease. Click here!
Ingredients
- Lobster meat, cooked and chopped – 2 cup (480 ml) s (about 300 grams)
- Croissants, large and day-old – 4
- Butter, unsalted – 4 tablespoon (60 ml) s (57 grams)
- All-purpose flour – 3 tablespoon (45 ml) s (24 grams)
- Milk – 2 cup (480 ml) s (480 milliliters)
- Heavy cream – 1/2 cup (120 ml) (120 milliliters)
- Dijon mustard – 2 tablespoon (30 ml) s (30 milliliters)
- Lemon juice – 1 tablespoon (15 ml) (15 milliliters)
- Salt – 1 teaspoon (5 ml) (5 grams)
- Black pepper, ground – 1/2 teaspoon (3 ml) (1 gram)
- Gruyère cheese, shredded – 1 cup (240 ml) (about 100 grams)
- Parmesan cheese, grated – 1/2 cup (120 ml) (about 50 grams)
- Parsley, fresh and chopped – 2 tablespoon (30 ml) s (8 grams)
- Paprika – 1/2 teaspoon (3 ml) (1 gram)
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the day-old croissants into halves and arrange them in a greased baking dish.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour to the melted butter and whisk constantly for about 1 minute to form a roux.
- Slowly pour in the milk while whisking continuously to avoid lumps.
- Add the heavy cream and continue whisking until the mixture thickens, about 3-5 minutes.
- Stir in the Dijon mustard, lemon juice, salt, and black pepper.
- Remove the saucepan from heat and mix in the Gruyère cheese until melted and smooth.
- Add the cooked and chopped lobster meat to the cheese sauce, stirring to combine.
- Pour the lobster and cheese mixture evenly over the croissants in the baking dish.
- Sprinkle the grated Parmesan cheese over the top of the casserole.
- Dust the top with paprika for added color and flavor.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Remove from the oven and let cool slightly.
- Garnish with the chopped fresh parsley before serving.
Notes
- Ensure the lobster is cooked and diced into small pieces for even distribution in the casserole.
- Use day-old croissants for a firmer texture that can support the creamy cheese sauce.
- Adjust salt and pepper to taste, considering the savory elements already present from the lobster and cheeses.
