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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.
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
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.