A modern take on a steamship era classic, this lobster thermidor is the perfect centerpiece for any date night, special occasion, or just a regular old Tuesday dinner.
Servings: 2 Cook Time: 25 minutes Recipe Courtesy of: Alec Graham, Foley Food & Wine Society
2 lobster tails, meat removed and diced, shells reserved 2 tablespoons shallot, minced 2 tablespoons butter ½ cup chardonnay ¼ cup heavy cream 1 lemon, juiced 2 tablespoons parsley, finely chopped ¼ cup vella dry jack Salt and pepper to taste