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Lobster Thermidor

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Makes 2 to 4 servings

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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.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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