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Lobster Thermidor

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Makes 2 to 4 servings


2 large lobster tails, cooked

2 tablespoons butter

1/4 cup minced onion

1 teaspoon minced fresh garlic

1 1/3 cups seafood or fish stock

1/4 cup white wine

1/4 cup heavy cream

1/2 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh parsley

Salt and pepper to taste

1/4 cup grated Parmesan cheese

Dice the cooked lobster to desired size. If the lobster was cooked in the shell, put the diced meat back into the shells. Otherwise a sprayed, oven-proof dish is fine. Set aside on a broiler pan and preheat the oven-broiler.

In a medium saucepan melt the butter over medium heat and add the minced onion and garlic. Saute for about 1 minute and add the stock, wine and cream. Bring to a boil and cook until reduced by half, stirring frequently, about 3 minutes. Reduce heat to low and stir in the mustard, lemon juice, parsley, salt and pepper. Cook until slightly thickened — just a few seconds longer — and pour the sauce over the prepared lobster casseroles. Sprinkle with cheese and broil until golden brown, 3 or 4 minutes.