Lobster Thermidor
"If you've yet to try lobster thermidor, you're in for quite a mouth-watering surprise. The lobster in this recipe is elevated by a bundle of ultra-flavorful ingredients that'll make the subtle, palette-pleasing lobster meat shine even brighter. In this lobster thermidor recipe, chunks of lobster meat are met with a rich and decadent white wine sauce that’s stuffed back into the shell, topped with gruyere cheese, then popped into the oven to broil until a golden brown crust has formed. "
Serves4
Cooking Vessel Sizesteam pot, large Skillet, Baking Sheeting Ramekin
Ingredients
- 1 1/4 pound Lobster Tails
- 4 tablespoon Butter
- 3 tablespoon Minced Shallots
- 2 tablespoon Minced Garlic
- 1/2 tablespoon Lemon Juice
- 1/4 cup Dry White Wine
- 1/2 cup Seafood Stock
- 1 teaspoon Dry Mustard
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoon Garlic Salt
- 3 tablespoon Yellow Mustard
- 3 tablespoon Shredded parmesan Cheese
- 10 ounce Cream of Mushroom Soup
- 1 cup Shredded Gruyere Cheese
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Using kitchen shears, cut lobster tails in half lengthwise. Steam lobster tails until meat is cooked, about 10 minutes.
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Remove lobster meat carefully from the shells and reserve the shells for later.
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Visit https://amandascookin.com/lobster-thermidor/ for full printable recipe.