Sherried Lobster Tails Thermidor
|Frozen lobster tail||5 Pound (1 Or 2 Per Person)|
|Sherry||1 1⁄4 Cup (20 tbs)|
|Dry mustard||2 1⁄2 Teaspoon|
|Minced chives||1 1⁄2 Tablespoon|
|Chopped fresh tarragon/1/2 teaspoon dried tarragon||1 1⁄2 Tablespoon|
|Chopped fresh parsley/1/2 teaspoon dried parsley||1 1⁄2 Tablespoon|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||1 Tablespoon|
Thaw lobster tails and boil in salted water 20 minutes, or until tender.
Remove meat from shells, and dice.
In a saucepan, melt butter; add lobster meat and sherry, and simmer 10 minutes.
Add mustard, chives, tarragon, parsley, and salt and pepper to taste.
Stir in cream; then heat, but do not allow to boil.
Fill lobster tail shells with creamed mixture, place in a shallow baking pan, and sprinkle generously with cheese.
Bake in hot oven (400°) for 15 minutes, or until cheese is melted.(You can prepare the lobster tails, up to the point of baking, ahead of time; then pop into the oven after your guests arrive.)