LOBSTER THERMIDOR
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Prep
Cook
| Category: | Fish & Shellfish |
| Cuisine Type | American |
Ingredients
Ingredients
| 1 1/2 lb Lobster |
| 2 tbsp butter |
| 1 shallot, finely chopped |
| 1 cup white wine |
| 1/4 cup heavy whipping cream |
| 1/2 tsp hot English mustard |
| 1 tbsp fresh lemon juice |
| 2 tbsp chopped fresh parsley |
| salt and freshly ground black pepper to taste |
LOBSTER THERMIDOR Directions
- Remove bottom of lobster tails with scissors. Steam the lobster tails in butter and white wine about 3 minutes and remove from liquid.
- Remove the meat from the lobster tails. Cut the meat up into pieces and place back into the shell.
- Add the shallot to the steaming liquid, cook and stir until tender. Mix in the white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven's broiler. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.