Best 3 Seafood Thermidor Recipes

Indulge in a culinary journey with our exquisite Seafood Thermidor recipes, a symphony of flavors that will tantalize your taste buds. Discover the classic French dish elevated to new heights with a variety of seafood options, including succulent lobster, tender shrimp, and flaky fish. Prepared with a creamy, rich sauce infused with delectable flavors of white wine, brandy, mustard, and a hint of paprika, this dish is sure to impress. Whether you prefer a traditional Lobster Thermidor, a luxurious Shrimp Thermidor, or a versatile Fish Thermidor, we have the perfect recipe for you. Each recipe is meticulously crafted with step-by-step instructions, ensuring success even for novice cooks. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.

Here are our top 3 tried and tested recipes!

SEAFOOD THERMIDOR

Seafood Thermidor image

"Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less," shares Sandi Laskowski of Rapid city, South Dakota.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons chopped onion
2 tablespoons butter, divided
3 tablespoons Homemade Cream-Style Soup Mix
1 teaspoon all-purpose flour
3/4 cup 2% milk
2 tablespoons white wine or chicken broth
1 teaspoon lemon juice
1/2 pound cod, haddock or orange roughy fillets, cut into 1/2-inch cubes
1/4 pound uncooked medium shrimp, peeled, deveined and cut into thirds
2 to 3 tablespoons shredded part-skim mozzarella cheese
1 tablespoon minced fresh parsley
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Steps:

In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

Nutrition Facts : Calories 365 calories, Fat 12g fat (7g saturated fat), Cholesterol 162mg cholesterol, Sodium 829mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 39g protein.

LAURA'S SEAFOOD THERMIDOR

Laura's Seafood Thermidor image

Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.

Provided by Laura Sewall Bossart

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

½ cup butter
1 bunch green onions, chopped
½ pound fresh mushrooms, chopped
¼ pound peeled and deveined medium shrimp (30-40 per pound)
¼ pound walleye fillets, cut into pieces
¼ pound cooked lobster meat, broken into chunks
¼ pound cooked crabmeat
2 tablespoons dry sherry
½ cup dry white wine (such as Chenin Blanc)
1 (10.75 ounce) can condensed cream of shrimp soup (such as Campbell's®)
1 cup half-and-half cream
1 cup dry bread crumbs
¼ pound shredded Cheddar cheese
½ cup dry bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup cold butter, cut into 1/2-inch pieces

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.

Nutrition Facts : Calories 934.1 calories, Carbohydrate 46.4 g, Cholesterol 271.8 mg, Fat 60.7 g, Fiber 4 g, Protein 46.2 g, SaturatedFat 36.6 g, Sodium 1818.9 mg, Sugar 5.8 g

SEAFOOD THERMIDOR

Seafood Thermidor image

This is a simple and elegant seafood dish that is best when served right out of the oven. Its a guaranteed dinner party pleaser.

Provided by annya127

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

12 tablespoons butter
1 lb mix of raw lobsters, shrimp, crab meat and or scallops
1 large onions (diced) or 1 large scallion
1 large green pepper (diced)
1 cup mushroom (sliced)
1 cup heavy cream or 1 cup clam juice
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon dill
1 1/4 rolls Ritz crackers
lemon wedge (optional)

Steps:

In 1/4 stick of butter saute the onion (or scallions), onion, green pepper, and mushrooms.
Season 1 cup of cream (or clam juice) with thyme, paprika, pepper, and dill.
Add seasoned cream into sauteed mixture.
Add 3/4 roll of crushed ritz crackers to thicken.
Add 1 pound of lobster, shrimp, crab meat, and/or scallops
Spread mixture in a small low baking pan.
In a small sauce pan melt 1/2 stick of butter and add 1/2 roll of crushed ritz crackers.
Top thermidor with cracker mixture.
Bake at 350 for 15-20 minutes.
Serve hot with lemon wedges.

Nutrition Facts : Calories 647.1, Fat 58, SaturatedFat 35.9, Cholesterol 280.9, Sodium 615.2, Carbohydrate 9.5, Fiber 1.6, Sugar 3.1, Protein 24.3

Tips:

Use fresh, high-quality seafood for the best flavor.
Be careful not to overcook the seafood, as it will become tough and chewy.
Use a good quality white wine for the sauce, as it will add a lot of flavor.
Don't be afraid to experiment with different cheeses and herbs to find your perfect combination.
Serve the seafood thermidor immediately, while it is still hot and bubbly.

Conclusion:

Seafood thermidor is a classic dish that is sure to impress your guests. It is a delicious and elegant dish that is perfect for a special occasion. With a few simple tips, you can make a seafood thermidor that is sure to be a hit.