Lobster Thermidor With White Wine Flavoring
|Lobsters||4 Pound, split in half and prepared, claws cracked (Four 450 Grams Or 1 Pound Each)|
|Olive oil||2 Tablespoon|
|Finely chopped shallots||3 Tablespoon|
|Finely chopped tarragon||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|White wine||125 Milliliter (1/2 Cup)|
|Milk||250 Milliliter (1 Cup)|
|Heavy cream||250 Milliliter (1 Cup)|
|Cayenne pepper||1 Pinch|
|Black pepper||To Taste|
|Egg yolk||1 , beaten|
|French mustard||2 Teaspoon|
|Grated parmesan cheese||3 Tablespoon|
Preheat the broiler to fairly low.
Place the lobsters, shell sides down, with the claws, on an oiled broiler pan.
Brush them with oil and broil for about 15 minutes or until the lobsters are cooked and the shells bright red.
Meanwhile, put the shallots, herbs and wine in a small saucepan and bring to a boil.
Simmer until all but 2 tablespoons of the liquid has evaporated.
Strain the liquid and set aside.
Melt the butter in another pan and stir in the flour.
Gradually add the milk and cream, stirring constantly.
Add the cayenne and seasoning to taste.
Pour in the reduced wine and cook until the sauce thickens.
Remove the pan from the heat and stir in the egg yolk and mustard.
Keep the sauce warm in a double boiler, stirring frequently to prevent a skin forming.
When the lobsters are cooked, remove them from the broiler.
Increase the broiler heat to high.
Remove the tail meat and meat from the cracked claws and cut it into small cubes.
Add half the sauce to the lobster meat, mix well and fill the tail shells of the lobsters with this mixture.
Pour the rest of the sauce over the lobsters, coating the meat.
Sprinkle with the cheese and broil for about 5 minutes or until the tops are golden.