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Lobster Thermidor

Country.Chef's picture
Ingredients
  Frozen lobster tails 24 Ounce, thawed (4 Tails, 6 Ounce Each)
  Butter/Margarine 4 Tablespoon
  Shallot 1 , finely chopped
  All purpose flour 3 Tablespoon
  Half and half 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Dry mustard 1 Pinch
  Chopped fresh tarragon 1 Tablespoon
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

1. Using kitchen scissors, cut away the portion of shell on underside of lobster tails.
2. Into large skillet, fitted with vegetable steamer, pour 1 inch water. Place lobster tails, meat side up, in steamer; heat to boiling over high heat. Cover and reduce heat; simmer until lobster tails are just cooked through, about 8 minutes. Refrigerate lobster until cool enough to handle.
3. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add shallot and cook, stirring, until tender, about 2 minutes. Stir in flour and cook until bubbly, about 1 minute. Stir in half-and-half, wine, salt, and dry mustard. Cook, stirring, until sauce has thickened and boils. Reduce heat to low; simmer, stirring often, 5 minutes.
4. Preheat broiler. Remove lobster meat from shells (reserve shells) and cut into bite-size pieces. Stir lobster meat and tarragon into sauce. Place lobster shells on rack in broiling pan. Fill lobster shells with lobster mixture. Sprinkle evenly with Parmesan. Place pan in broiler 5 inches from heat source. Broil until browned and bubbly, about 3 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Lobster
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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