An economical, yet tasty take on the famous Lobster thermidor recipe.
- 450 g (1lb) cooked king prawns
- 50 g (2 oz) butter
- 2 tablespoons onion, finely chopped
- 3 tablespoons chopped fresh tarragon
- 3 tablespoons chopped fresh parsley
- 275 ml (1/2 pint) full cream milk
- 5 tablespoons (60 ml) dry sherry
- 25 g (1 oz) plain flour
- pinch of salt - not too much parmesan can be quite salty
- 1/3 teaspoon of paprika powder (not smoked)
- 1/3 teasponn of mustard powder
- 80 g freshly grated parmesan cheese
- grind of black pepper
- Pre-heat the grill.
- Ensure the prawns are properly defrosted if frozen.
- Pat the prawns dry on a tea-towel.
- melt half of the butter in a pan and gently sauté the onions until translucent.
- Add the flour, mix into a roux and then gradually stir in the milk.
- Just start to bring the sauce to the boil then reduce the heat and stir until it thickens.
- Add the parsley and tarragon.
- Mix in the sherry and spices, season to taste and adjust to your liking.
- Add the prawns, remaining butter and half of the cheese. Mix well and then spoon the mixture into lightly greased gratin dishes.
- Sprinkle with the remaining cheese and brown under the grill.
Use crayfish tails
If you are struggling to get hold of fresh tarragon, at a push you could add 1 heaped teaspoon of dried tarragon to a little boiled water, allow it to re-hydrate, drain any liquid and then use, however, fresh is plainly better.
This was very delicious and will be made again and again.