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Sherried Lobster Tails Thermidor

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Ingredients
  Frozen lobster tail 5 Pound (1 Or 2 Per Person)
  Butter 3 Tablespoon
  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
  Salt To Taste
  Pepper To Taste
Directions

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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Everyday

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