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.
Ingredients
- 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
Directions
- In a medium pot, combine butter and shallots. Cook over medium heat until shallots are translucent. Add wine and simmer for 2 minutes.
- Preheat oven to broil, or highest baking temperature.
- Add heavy cream, and cook until reduced by half. Add lobster meat, and cook for an additional 2 minutes.
- Remove from heat, and add parsley, lemon juice, and salt and pepper to taste.
- Spoon the mixture back into the lobster shells, and top with vella dry jack.
- Broil for 4 minutes, or until cheese is golden brown
Chef’s Notes
- In a medium pot, combine butter and shallots. Cook over medium heat until shallots are translucent. Add wine and simmer for 2 minutes.
- Preheat oven to broil, or highest baking temperature.
- Add heavy cream, and cook until reduced by half. Add lobster meat, and cook for an additional 2 minutes.
- Remove from heat, and add parsley, lemon juice, and salt and pepper to taste.
- Spoon the mixture back into the lobster shells, and top with vella dry jack.
- Broil for 4 minutes, or until cheese is golden brown