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Crayfish Thermidor is a classic French preparation that was very popular in upscale restaurants during the early to mid-1920’s.
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In the dish, the crayfish meat is combined into a rich heavy cream based sauce. The crayfish & sauce mixture is spooned back into the shells, topped with more cheese, & baked until golden brown.

Crayfish Thermidor is surprisingly simple to make & if Crayfish is not available then Lobster may be used instead.

𝐅𝐮𝐥𝐥 𝐒𝐭𝐞𝐩 𝐁𝐲 𝐒𝐭𝐞𝐩 𝐑𝐞𝐜𝐢𝐩𝐞: https://eatmeerecipes.co.za/american-...

Crayfish Thermidor Ingredients (makes 8):
◆4 medium-large Crayfish
◆Large bowl of ice water
◆Water for steaming the Crayfish

For the sauce:
◆4 tablespoons butter
◆2 tablespoons all purpose flour
◆2 cups cheese (I used gouda)
◆250ml double thick cream
◆½ teaspoon cayenne or chili powder
◆½ tablespoon garlic powder
◆2 egg yolks

For the topping:
◆Red chili flakes
◆Dried or fresh parsley
◆Breadcrumbs
◆1 cup Mozzarella cheese
◆Fresh thyme (optional)

𝗜𝗙 𝗬𝗢𝗨 𝗘𝗡𝗝𝗢𝗬𝗘𝗗 𝗧𝗛𝗜𝗦 𝗩𝗜𝗗𝗘𝗢, 𝗣𝗟𝗘𝗔𝗦𝗘 𝗟𝗜𝗞𝗘, 𝗖𝗢𝗠𝗠𝗘𝗡𝗧 & 𝗦𝗨𝗕𝗦𝗖𝗥𝗜𝗕𝗘

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